Ginger-Sesame Chicken with Sugar Snap Peas and Red Rice + Free Sun Basket Meals!


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. Sambal oelek is a classic Indonesian chile paste; feel free to omit it if you’re not a fan of spicy food.

I received this recipe and all the ingredients to make this meal in my Sun Basket subscription.

Sun Basket is a healthy meal kit service that delivers organic ingredients and easy, delicious recipes for cooking at home. They source top-quality organic produce from the best farms, and sustainably-sourced meats and seafood. Plus, their packaging is 100% recyclable and compostable! Sun Basket recipes are created by Chef Justine Kelly, award-winning Bay area chef. Sun Basket makes it easy to stick to a healthy diet, no matter your lifestyle – they offer Paleo, Vegetarian and Gluten-Free meal plans, plus breakfast! Sign up for Sun Basket and receive 3 meals for free here!


  • 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)


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

Sign up for Sun Basket and receive 3 meals for free here!

12 thoughts

  1. This looks absolutely tasty and also very healthy! The recipe looks pretty easy to follow and this will definitely be my Sunday lunch! Thank you for sharin!

    Liked by 1 person

  2. It’s interesting when I see the recipe with sambal oelek (that sounds like from my home country Indonesia). But I just have to give it a try when I see your post. Thank you for sharing.

    Liked by 1 person

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