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

Sweet-As-Honey Chicken

with Snow Peas over Jasmine Rice

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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 a good reason to toss the phone number for your local delivery joint.

Tags:Gluten free

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

Preparation Time30 minutes
Cooking difficultyLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Breasts

1 thumb


2 clove


½ ounce

Soy Sauce

(ContainsSoy, Wheat)

1 unit

Chicken Stock Concentrate

1 ounce


2 tablespoon

White Wine Vinegar

8 ounce

Snow Peas

1 unit


½ cup

Jasmine Rice

Not included in your delivery

1 tablespoon

Vegetable Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2218 kJ
Calories530 kcal
Fat10 g
Saturated Fat1 g
Carbohydrate60 g
Sugar13 g
Dietary Fiber3 g
Protein46 g
Cholesterol100 mg
Sodium569 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.
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Bring 1 cup water and a pinch of salt to a boil in a small pot. Trim half the snow peas (we sent more than needed). Peel, then mince ginger until you have 1 TBSP. Mince garlic. Add rice to pot once water boils, cover, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.


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, 4-7 minutes per side. Remove from pan and set aside.


Heat a drizzle of oil in same pan over medium-low heat. Add ginger and garlic. Cook, tossing, 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.


Cut lime into wedges. 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.