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.

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.

Get delicious recipes with organic and sustainable ingredients every week

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
  • 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

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

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.


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 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.


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.


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.


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.


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.



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

Similar Recipes