Ginger-sesame chicken with sugar snap peas and red rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Ginger-sesame chicken with sugar snap peas and red rice

Williams Sonoma

Ginger-sesame chicken with sugar snap peas and red rice

Gluten-Free Friendly, Dairy-Free, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 500 Calories/Serving

30–45 Minutes

Fresh ginger and our custom sesame stir-fry blend inject fast flavor into this easy stir-fry served over red rice.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup red rice
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic red or other bell pepper
  • 1 or 2 cloves organic peeled fresh garlic
  • 1-inch piece organic fresh ginger
  • 4 or 5 sprigs organic fresh cilantro
  • 5 ounces organic sugar snap or snow peas
  • 1 tablespoon sambal oelek (optional)
  • Sunbasket sesame stir-fry blend (gluten-free tamari - rice vinegar - toasted sesame oil)

Nutrition per serving

Calories 500, Total Fat 16g (21% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 430mg (19% DV), Total Carb. 51g (19% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Soybeans, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

In a small sauce pot, combine the red rice and 1 cup [1½ cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the water is absorbed, 25 to 30 minutes. Remove from the heat and keep covered.
While the rice cooks, prepare the rest of the meal.


Prep and brown the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into ½-inch-thick strips; season generously with salt and pepper.
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 3 to 5 minutes. Transfer to a plate. Do not clean the pan.
While the chicken browns, start preparing the remaining ingredients.


Prep the remaining ingredients

  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch pieces.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
  • Coarsely chop the cilantro for garnish.


Cook the vegetables; finish the stir-fry

In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Stir in the bell pepper, season with salt and pepper, and cook until just tender, 1 to 2 minutes. Stir in the snap peas, garlic, and ginger and cook until fragrant, about 1 minute.
Add the chicken and any accumulated juices and as much sambal oelek as you like. Stir in half the sesame stir-fry blend, adding more if desired. Simmer, stirring occasionally, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the rice to individual bowls, top with the stir-fry, and garnish with the cilantro. Serve any remaining sambal oelek on the side.
Kids Can!
  • Measure the water for the rice.
  • Press the garlic (if you have a press).
  • Measure the garlic and ginger.
  • Garnish the dish with cilantro.