Sweet Soy Glazed Chicken Stir-Fry with Sesame Asparagus and Snap Peas

This sweet soy chicken stir-fry brings together tender dark meat chicken and a colorful medley of vegetables in a luscious, caramelized glaze. The combination of broccoli, snap peas and asparagus adds crunch and freshness, while toasted sesame seeds provide a nutty finish. Served over a bed of fluffy rice, this dish delivers restaurant-quality flavor in under 30 minutes.

Perfect for busy weeknights, this one-pan recipe is both satisfying and easy to clean up. The sweet soy glaze clings to every bite, creating a glossy coating that’s both savory and slightly sweet. Whether you’re cooking for family or just yourself, this stir-fry is sure to become a go-to favorite.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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.
2. Meanwhile, wash and dry produce. Cut broccoli into bite-size pieces if necessary. Trim and remove strings from snap peas if necessary.
3. 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.
4. 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.
5. 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.
6. 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.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute diced chicken breast, but dark meat stays juicier and more flavorful in this stir-fry.

What can I use instead of sweet soy glaze?

You can mix 3 tablespoons soy sauce with 1 tablespoon honey or brown sugar as a substitute.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.