HelloFresh
Honey-and-Ginger-Glazed Chicken
with Snap Peas and Jasmine Rice
Read more
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:Dairy freeEgg-FreeGluten freeNut free
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients
serving amount
2
4
Ingredients
serving amount
2
4

12 ounce

Chicken Breast

1 thumb

Ginger

2 clove

Garlic

3 teaspoon

Soy Sauce

(ContainsSoy)

1 unit

Chicken Stock Concentrate

1 jar

Honey

2 tablespoon

White Wine Vinegar

6 ounce

Sugar Snap Peas

1 unit

Lime

0.5 cup

Jasmine Rice

1 tablespoon

Olive Oil*

unit

Salt*

unit

Pepper*

Nutrition Values/ per serving
Nutrition Values/ per serving
Energy (kJ)2109 kJ
Calories504 kcal
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
Utensils
Pot
Peeler
Large Pan
Pan
InstructionsPDF
Instructions
1

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.

2

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.

3

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.

4

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.

5

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.

6

Plate: Serve the honey-and-ginger-glazed chicken and snap peas on a bed of jasmine rice with lime wedges for squeezing. Enjoy!

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