Chicken & Snap Pea Stir-Fry
with Scallion-Lime Rice & Creamy Chili Sauce
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Jasmine Rice
1 unit
Lime
4 ounce
Sugar Snap Peas
2 unit
Scallions
1.5 tablespoon
Sour Cream
(Contains Milk)
1 ounce
Sweet Thai Chili Sauce
10 ounce
Chopped Chicken Breast
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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°.
