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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
White Wine Vinegar
Soy Sauce(ContainsSoy, Wheat)
Chicken Stock Concentrate
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.
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.
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.
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.
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.
Divide rice between plates. Top with chicken and snow peas. Serve with lime wedges on the side for squeezing over.