Sweet-As-Honey Chicken
with Snow Peas over Jasmine Rice
We all have a soft spot for the sticky-sweet chicken that’s a staple of takeout dinners. But it’s not exactly a meal for 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, it’ll give you a good reason to toss the phone number for your delivery joint.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
1 unit
Lime
4 ounce
Snow Peas
1 thumb
Ginger
½ cup
Jasmine Rice
12 ounce
Chicken Breasts
1.5 tablespoon
White Wine Vinegar
1 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 unit
Chicken Stock Concentrate
1 ounce
Honey
Not included in your delivery
1 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring 1 cup water and a pinch of salt to a boil in a small pot. Mince garlic. Cut lime into wedges. Trim half the snow peas (use the rest as you like). Peel, then mince ginger until you have 1 TBSP. TIP: Become a peeling pro with a multifunction peeler set from HelloFresh. com/Shop
Once water boils, add rice to pot. Cover and reduce to a simmer. Cook until tender, 15-20 minutes. Meanwhile, heat a drizzle of oil in a large pan over mediumhigh heat. Season chicken all over with salt and pepper. Add to pan and cook until browned and no longer pink in center, 4-5 minutes per side. Remove from pan and set aside.
Reduce heat under pan to medium low and add a drizzle of oil. Toss in ginger and garlic and cook until soft and fragrant, about 1 minute. Pour in 1½ TBSP white wine vinegar (we sent more) and let reduce until almost dry and evaporated.
Stir soy sauce, 2 TBSP water, stock concentrate, and honey into same pan. Let simmer until mixture thickens to a glaze-like consistency, 2-3 minutes. Remove from heat, then return chicken to pan and toss to coat. Set aside until rest of meal is ready.
Heat a drizzle of oil in a medium pan over medium heat. Add snow peas and cook, tossing, until tender but still a little crisp, 3-4 minutes. Season with salt, pepper, and a squeeze of lime.
Divide rice between plates. Top with snow peas and chicken. Serve with lime wedges on the side for squeezing over.
