HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken & Snow Pea Stir Fry
Chicken & Snow Pea Stir-Fry

Chicken & Snow Pea Stir-Fry

with Jasmine Rice & Sesame Seeds

Read more

Step aside, same-old stir-fry. Tonight are you in for a treat! This one is extra special thanks to crisp snap peas and juicy browned chicken stirred into a sweet soy chili sauce. Serve everything over fluffy, buttery rice, sprinkle on some sesame seeds, and dinner is as easy as it is delicious.

Tags:Easy PrepSpicyCalorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ cup

Jasmine Rice

1 unit


10 ounce

Chicken Breast Strips

4 ounce

Snow Peas

1 ounce

Sweet Thai Chili Sauce


4 tablespoon

Sweet Soy Glaze

(ContainsSoy, Wheat)

1 tablespoon

Sesame Seeds

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories620 kcal
Fat22 g
Saturated Fat7 g
Carbohydrate74 g
Sugar26 g
Dietary Fiber3 g
Protein33 g
Cholesterol115 mg
Sodium1350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.


• Meanwhile, wash and dry produce. • Trim and remove strings from snow peas. Quarter lime. • Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 5-7 minutes. • Turn off heat; remove from pan and set aside. Wipe out pan.


• When rice has 5 minutes left, heat a drizzle of oil in pan used for chicken over medium-high heat. Add snow peas and season with salt and pepper. Cook, stirring, until just tender, 3-5 minutes. TIP: If needed, add a splash of water to help the snow peas soften.


• Stir cooked chicken, sweet soy glaze, chili sauce, and a squeeze of lime juice into pan with snow peas. Season with pepper. • Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). • Divide rice between bowls and top with stir-fry and sesame seeds. Serve with remaining lime wedges on the side.