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)
- 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.
- 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.
- 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.
- 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.
- 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.
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