with Snap Peas and Jasmine Rice
Vinegar, soy sauce, ginger, and honey combine for a ridiculously easy and incredibly flavorful sweet-and-sour glaze. It’s meant to coat the chicken, but we have a feeling you’ll be sneaking some on the rice and crispy snap peas as well.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Soy, Wheat)
Chicken Stock Concentrate
White Wine Vinegar
Sugar Snap Peas
Not included in your delivery
Cook the rice: Bring 1 cup water and a pinch of salt to a boil in a small pot. Once boiling, add the rice. Cover and reduce to a low simmer for 15-20 minutes, until tender.
Wash and dry all produce. Cut the lime into wedges. Peel the ginger, then mince enough to make 2 Tablespoons. Mince or grate the garlic. Trim the ends of the snap peas.
Season the chicken breasts on all sides with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken. Cook 4-5 minutes per side, until browned and cooked through. Remove from the pan and set aside. Wipe out any black bits from the pan.
Heat a drizzle of oil in the same pan over medium heat. Add 2 Tablespoons ginger and the garlic. Cook, tossing, for 2-3 minutes, until soft and fragrant. Add 1½ Tablespoons white wine vinegar (we sent more), and let it reduce until the vinegar is nearly evaporated. Add the chicken stock concentrate, honey, 1 Tablespoon soy sauce, and 2 Tablespoons water. Reduce to a low simmer. Cook until thickened to a glaze-like consistency, 2-3 minutes. Remove pan from heat.
Return the chicken to the pan, and turn to thoroughly coat in the glaze. Heat a drizzle of oil in a medium pan over medium heat. Add the snap peas. Cook, tossing, for 3-4 minutes, until crisp-tender. Season with salt and pepper.
Plate: Serve the honey-and-ginger-glazed chicken and snap peas on a bed of jasmine rice with lime wedges for squeezing. Enjoy!