Chicken, Snap Pea & Broccoli Stir-Fry
with Dark Meat Chicken, Rice & Sesame Seeds
- Sesame
- Soy
- Wheat
A quick and colorful stir-fry that’s big on flavor and small on effort. Juicy chicken is seared, then tossed with crisp snap peas and tender broccoli in a sweet and spicy sauce. Served over fluffy rice and finished with a sprinkle of nutty sesame seeds, it’s a fast, fresh dinner that’s as satisfying as takeout.
Ingredients
2 unit
Broccoli
1 tablespoon
Sesame Seeds
(Contains: Sesame)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
10 ounce
Diced Skinless Dark Meat Chicken
4 ounce
Sugar Snap Peas
¾ cup
White Rice
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 1 ¼ cups water (2 ¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Trim and remove strings from snap peas if necessary.
• Heat a large dry pan over medium-high heat. Add broccoli, snap peas, and 2 TBSP water (4 TBSP for 4 servings); cover and steam, undisturbed, until veggies are bright green, 4-5 minutes. • Uncover and add a large drizzle of oil, a pinch of sesame seeds (save the rest for serving), salt, and pepper. Cook, uncovered, stirring occasionally, until veggies are tender and lightly charred and sesame seeds are toasted, 2-4 minutes more. • Turn off heat; transfer to a plate and cover to keep warm. Wash out pan.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Once hot, add chicken in a single layer; season with salt and pepper. Cook, undisturbed, until deeply browned on one side, 2-3 minutes. • Continue to cook, stirring, until chicken is browned all over and cooked through, 2-3 minutes more.
• Transfer broccoli and snap peas to pan with chicken; stir in sweet soy glaze, chili sauce, and ¼ cup water (½ cup for 4 servings). Cook, stirring occasionally, until sauce has thickened and everything is coated, 1-2 minutes more.
• Fluff rice with a fork. • Divide rice between plates or bowls. Top with stir-fry. Sprinkle with a pinch of remaining sesame seeds and serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many enjoyed the tasty stir-fry sauce, though some found it a bit too sweet or mild.
- Ease of prep: Customers appreciated how quick and simple this meal was to prepare 🍲.
- Suggestions: Consider adding cashews, water chestnuts, or extra veggies like onions and bell peppers for more crunch and flavor.
- Portions: Some felt the chicken portion was too small or fatty; others wanted more sauce for the rice.
- Veggies: Many were disappointed to receive green beans instead of the expected broccoli, which altered the dish's texture and taste.
Reviews from our home cooks
Loved that it had a little spice to it. However, we didn't receive any broccoli. We just got double snap peas, so I wish we could have tried the dish as advertised.
Very simple easy to follow recipe and preparation. Tasty combination of ingredients. My package hade sugar snap peas and green beans instead of Brocalli but it still came together nicely.
Broccoli was not available in my area so green beans were used with snap peas. The flavor is good and think it would have been stellar with broccoli and snap peas. Green beans and snap peas pretty similar in taste and texture
Due to a broccoli issue it came with green beans. We decided to forego the green beans and just do the pea pods. It was delicious! I feel like I would forego the broccoli and just enjoy more pea pods personally.
The meal was good but you sent green beans when the recipe called for broccoli. I had to go to the store. Please make sure to include the correct ingredients
Two issues, one major and the other minor. 1. The recipe was broccoli and string beans. There was no broccoli, but two types of beans were provided. Not a major issue, but I was surprised by the change, given the recipe is called "Snap Pea & broccoli". 2. The chicken was so poorly processed. It was as if the chicken had gone through a pulverizer. The pieces were so small, not chunks as indicated in the recipe. I had to go through each piece due to the amount of fat and veins.....so gross. The flavor of the dish was good, but the quality of the chicken was subpar.
Mixed the rice in the wok with an egg, it was really good; you guys sent string beans instead of broccoli which was very annoying considering you already have snap peas. I fortunately had extra broccoli in my fridge
Can't really rate it accurately since I was sent green beans instead of broccoli; but I did like the snap peas as a veg. I didn't use the chili sauce, just the soy glaze, but it was tasty enough. :)
Tasted delicious. Would've been even better if they had sent broccoli with it (shortage)...
Ooh, I substituted green beans for the broccoli and this came out so good it reminded me of a twice fried green beans I used to order in Emeryville at the Public Market! Thanks for giving me that favorite taste in my own kitchen!
