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Ginger-sesame chicken with sugar snap peas and red rice
Williams Sonoma

Ginger-sesame chicken with sugar snap peas and red rice

Gluten-Free, Dairy-Free

2 Servings, 550 Calories/Serving

30 – 40 Minutes

In this collaboration between the Williams Sonoma Test Kitchen and Sun Basket, sesame seeds add subtle crunch to a chicken dish that comes together in the time it takes to cook the red rice. As with any stir-fry, you’ll want to have all the ingredients prepped before you begin cooking; to save you time, we’ve done much of the work for you. Sambal oelek is a classic Indonesian chile paste; feel free to omit it if you’re not a fan of spicy food.

In your bag

  • ½ cup Bhutanese red rice
  • 1 tablespoon sesame seeds
  • 10 ounces boneless skinless chicken thigh pieces
  • 1 red bell pepper
  • Peeled fresh garlic
  • Fresh ginger
  • Fresh cilantro
  • 6 ounces sugar snap peas
  • Stir-fry seasoning (rice vinegar - gluten-free tamari - sesame oil)
  • 1½ teaspoons sambal oelek (optional)

Nutrition per serving

Instructions

1

Cook the rice

In a small sauce pot, combine the red rice and 1 cup lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the water is absorbed, 20 to 25 minutes.
While the rice cooks, prepare the sesame seeds, chicken, and vegetables.

2

Toast the sesame seeds

In a dry large wok or frying pan over medium heat, toast the sesame seeds, stirring frequently, until lightly browned, 2 to 3 minutes. Transfer to a plate to cool.

3

Brown the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In the same pan used for the sesame seeds, warm 1 tablespoon oil over medium-high heat 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.

4

Prep the remaining stir-fry ingredients

  • Remove the stem, ribs, and seeds from the red bell pepper. Cut the pepper into 1-inch pieces.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Grate or peel and finely chop the ginger.
  • Coarsely chop the cilantro.

5

Cook the vegetables; finish the stir-fry

In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil and 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, the stir-fry seasoning, and as much sambal oelek as you like. Simmer until the chicken is cooked through and the sauce has thickened, 1 to 3 minutes. Remove from the heat. Stir in the sesame seeds and season to taste with salt and pepper.

6

Serve

Transfer the rice to individual bowls. Top with the stir-fry, garnish with the cilantro, and serve.

Calories: 550, Protein: 37 g, Fiber: 7 g, Total Fat: 21 g, Monounsaturated Fat: 8 g, Polyunsaturated Fat: 5 g, Saturated Fat: 2.5 g, Cholesterol: 115 mg, Sodium: 610 mg, Carbohydrates: 53 g, Added Sugar: 0 g.
Contains: Soybeans