HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney And Ginger Glazed Chicken
Honey-and-Ginger-Glazed Chicken

Honey-and-Ginger-Glazed Chicken

with Snap Peas and Jasmine Rice

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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.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Breasts

1 thumb


2 clove


3 teaspoon

Soy Sauce

(ContainsSoy, Wheat)

1 unit

Chicken Stock Concentrate

1 jar


2 tablespoon

White Wine Vinegar

6 ounce

Sugar Snap Peas

1 unit


½ cup

Jasmine Rice

Not included in your delivery

1 tablespoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories504 kcal
Energy (kJ)2109 kJ
Fat9 g
Saturated Fat1 g
Carbohydrate58 g
Sugar12 g
Dietary Fiber3 g
Protein48 g
Cholesterol120 mg
Sodium724 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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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!