Honey-and-Ginger-Glazed Chicken

Name: Honey-and-Ginger-Glazed Chicken with Snap Peas and Jasmine Rice
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 12 ounce Chicken Breasts; 1 thumb Ginger; 2 clove Garlic; 3 teaspoon Soy Sauce; 1 unit Chicken Stock Concentrate; 1 jar Honey; 2 tablespoon White Wine Vinegar; 6 ounce Sugar Snap Peas; 1 unit Lime; ½ cup Jasmine Rice; 1 tablespoon Olive Oil; unit Salt; unit Pepper

with Snap Peas and Jasmine Rice

Recipe Development TeamPublished on August 17, 2016

4.3

(6.5K customers rated)

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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.

Tags:

Gluten-free

Allergens:

Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Chicken Breasts

1 thumb

Ginger

2 clove

Garlic

3 teaspoon

Soy Sauce

(Contains: Soy, Wheat)

1 unit

Chicken Stock Concentrate

1 jar

Honey

2 tablespoon

White Wine Vinegar

6 ounce

Sugar Snap Peas

1 unit

Lime

½ cup

Jasmine Rice

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories504 kcal

Energy (kJ)2108.7 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.

Utensils

•Pot

•Peeler

•Large Pan

•Pan

Instructions

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.

Glaze the chicken and cook the snap peas

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!