Chicken & Snap Pea Stir-Fry

• 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.