Sweet-As-Honey Chicken
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Sweet-As-Honey Chicken

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.

Total Time30 minutes
Prep Time


serving amount

2 clove


1 unit


4 ounce

Snow Peas

1 thumb


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


Not included in your delivery

1 tablespoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)2259 kJ
Calories540 kcal
Fat12 g
Saturated Fat2.5 g
Carbohydrate69 g
Sugar18 g
Dietary Fiber3 g
Protein41 g
Cholesterol105 mg
Sodium490 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



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 tough ends and strings from half the snow peas (use the rest as you like). Peel, then mince ginger until you have 1 TBSP.

Cook Rice and Chicken

Once water boils, add rice to pot. Cover and reduce to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, heat a drizzle of oil in a large pan over medium-high 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.

Cook Aromatics

Reduce heat under pan to medium low and add a drizzle of oil. Toss in minced ginger and garlic and cook until soft and fragrant, about 1 minute. Pour in 1½ TBSP vinegar (we sent more) and let reduce until almost dry and evaporated.

Make Glaze

Stir 1 TBSP soy sauce (we sent more), 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.

Cook Snow Peas

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.

Plate and Serve

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