Spicy Sesame Chicken and Snap Pea Bowls

Spicy Sesame Chicken and Snap Pea Bowls 4.50/5 (4 votes)

The best part of this dish is the crisp fresh light feel amidst heavier comfort meals this time of year. And the marinade is out of this world!! A bit spicy. So, if you are sensitive to spiciness, omit the Sriracha from the marinade and serve it at the table.

Spicy Sesame Chicken and Snap Pea Bowl



  • 1 1/2 cups jasmine rice
  • 3 cups water
  • 1 1/2 pounds boneless skinless chicken breasts, cut in half widthwise to create cutlets
  • 2 tablespoons olive oil
  • 2 cups snap peas, cut in half
  • 1 red bell pepper, thinly cut
  • 1 green onion, green parts thinly sliced
  • Marinade and Sauce
  • 1/4 cup low sodium soy sauce
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon Sriracha


  1. Combine marinade ingredients.
  2. Place chicken in a shallow bowl or large resealable bag. Add 1/2 the marinade and let sit at room temperature for about 30 minutes.
  3. Place rice and water in a lidded pot. Bring to a bowl, reduce to a simmer, cover, and let cook 20 minutes.
  4. Once chicken has marinated, heat oil in a skillet over medium high heat. Once the oil shimmers add chicken (do not crowd or the chicken will steam and not brown). Brown well, flip, and continue to cook until juices run clear when poked with a fork.
  5. Transfer chicken to a plate and tent to keep warm.
  6. Add a bit more oil to the skillet if necessary. Once it begins to shimmer, add snap peas and bell peppers. Let cook and brown slightly for 3-4 minutes.
  7. Pour a bit of marinade into the skillet and let simmer until almost no liquid remains.
  8. Slice the chicken into strips.
  9. Divide rice between bowls, layer with vegetables and chicken, and drizzle with remaining sauce.

Nutritional Information

Per Serving: Calories 583 Fat 26 Sat Fat 3 Sodium 1332 Carbs 52 Sugars 8 Fiber 4 Protein 35.


KID NOTE: Prepare the marinade/sauce without Sriracha to keep the dish mild. Deconstruct the dish and serve portions of rice, sliced chicken and snap peas.

VEGETARIAN TIP: Replace the chicken with portabella mushroom caps.

GLUTEN MODIFICATIONS:  Skip the hoisin. Use tamari instead of soy sauce. Add 1T peanut butter to the marinade.

1 Comment

  1. KusmierFamily says:

    Super yummy! I added carrots since I had some on hand that needed used up.

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