Chicken & Snap Pea Stir-Fry
with Scallion-Lime Rice & Creamy Chili Sauce
- Milk
- Soy
- Wheat
The path to dinner bliss is as simple as breaking out a frying pan! You’ll stir-fry chicken and snap peas in a garlicky hoisin-infused sweet soy sauce, and serve over a bed of steamy scallion rice infused with bright, citrusy lime zest. Finish with a dreamy drizzle of creamy chili sauce, then sprinkle with zingy fresh scallion greens and a squeeze of lime juice. This symphony of flavors and textures comes together so easily, it may signal the last time you order in!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Chopped Chicken Breast
1 ounce
Sweet Thai Chili Sauce
½ cup
Jasmine Rice
½ unit
Lime
2 unit
Scallions
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
4 ounce
Sugar Snap Peas
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 5.
• While rice cooks, wash and dry produce. • Zest and quarter lime. Trim and remove strings from snap peas if needed. Trim scallions; cut whites into ½-inch-thick pieces and thinly slice greens.
• In a small bowl, combine sour cream, ½ tsp chili sauce, juice from one lime wedge, and a pinch of salt (for 4 servings, use 1 tsp chili sauce and juice from two lime wedges). • Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Meanwhile, open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and almost cooked through, 3-4 minutes. • Add snap peas and scallion whites to pan and cook, stirring occasionally, until snap peas are tender and chicken is cooked through, 2-3 minutes more. • Remove pan from heat. Add hoisin sauce, remaining chili sauce, and 2 TBSP water (4 TBSP for 4 servings); stir until everything is thoroughly coated.
• Fluff rice with a fork; stir in half the scallion greens and as much lime zest as you like.
• Divide rice between bowls and top with stir-fry. Drizzle with creamy chili sauce and sprinkle with remaining scallion greens. Serve with any remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty blend of sweet and savory sauces, though some found it too sweet or bland.
- Ease of prep: Quick and easy to make, with pre-diced chicken saving time for many cooks 🍲.
- Suggestions: Consider adding crunchy toppings like peanuts or fried onions; steam snap peas first for better texture.
- Portions: Several felt rice and vegetable portions were too small; adding extra veggies like bell peppers helped.
- Texture: Crisp, fresh snap peas were a hit, though some found them stringy or tough.
