Sweet Soy Chicken Stir-Fry
with Dark Meat Chicken, Sesame Broccoli, Snap Peas & Rice
- Sesame
- Soy
- Wheat
Sweet soy glaze transforms tender chicken and crisp vegetables into a glossy, caramelized masterpiece! Golden-brown chicken mingles with broccoli and snap peas in a luscious sauce that clings like velvet. Toasted sesame seeds add nutty flavor pops. Served over fluffy rice, this one-pan wonder delivers restaurant-quality results in under 30 minutes—perfect for elevated weeknight dinners!
Ingredients
1 ounce
Sweet Thai Chili Sauce
¾ cup
White Rice
10 ounce
Diced Skinless Dark Meat Chicken
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 unit
Broccoli
1 tablespoon
Sesame Seeds
(Contains: Sesame)
4 ounce
Sugar Snap Peas
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ 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.
Meanwhile, 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 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 diced skinless dark meat chicken and drain off any excess liquid.
Heat a drizzle of oil in pan used for veggies over medium-high heat. Once hot, add diced skinless dark meat 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 diced skinless dark meat chicken is browned all over and cooked through, 2-3 minutes more.
Transfer broccoli and snap peas to pan with diced skinless dark meat 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.
