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Honey Ginger Glazed Chicken
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Honey Ginger Glazed Chicken

Honey Ginger Glazed Chicken

with Snow Peas and Jasmine

We all have a soft spot for the sticky-sweet chicken that’s a staple of takeout dinners and mall food court meals. But it’s not exactly something you would chow down on any night of the week—until now. We’re swapping out the heavy glaze for a fresh burst of ginger and a swirl of honey and soy sauce. Served with tender snow peas on a bed of jasmine rice, this recipe will give you good reason to toss the phone number for your local delivery joint.


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

Total Time30 minutes


/ serving 4 people

8 ounce

Snow Peas

1 unit


1 thumb


2 clove


1 cup

Jasmine Rice

24 ounce

Chicken Tenders

3 tablespoon

White Wine Vinegar

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

2 unit

Chicken Stock Concentrate

2 tablespoon


Not included in your delivery

4 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Calories510 kcal
Energy (kJ)2134 kJ
Fat10 g
Saturated Fat1.5 g
Carbohydrate54 g
Sugar10 g
Dietary Fiber2 g
Protein43 g
Cholesterol120 mg
Sodium570 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.


Small pot
Large Pan


Prep and Cook Rice

Wash and dry all produce. Bring 2 cups water and a pinch of salt to a boil in a small pot. Trim any tough ends from snow peas. Cut lime into wedges. Peel and mince ginger until you have 2 TBSP. Mince or grate garlic. Once water is boiling, add rice to pot, cover, and reduce to a simmer. Cook until tender, 15-20 minutes. Keep covered.

Cook Chicken

Season chicken all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer. Cook until lightly browned, 2-3 minutes per side. Remove from pan and set aside.

Cook Aromatics

In same pan, heat a large drizzle of oil over medium-low heat. Add ginger and garlic. Toss until soft and fragrant, about 1 minute. Pour in 3 TBSP white wine vinegar (we sent more) and let reduce until almost dry.

Make Glaze

Stir soy sauce, stock concentrates, 2 TBSP honey (we sent more), and ¼ cup water into pan with aromatics. Let simmer until mixture thickens to a glaze like consistency, 2-3 minutes.

Glaze Chicken and Snow Peas

Add chicken and snow peas to pan. Toss to coat in glaze. Cook until chicken is no longer pink in center and snow peas are tender, about 3 minutes. Season with salt, pepper, and a squeeze of lime.

Plate and Serve

Divide rice between plates. Top with chicken and snow peas. Serve with lime wedges on the side for squeezing over.