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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Chicken Stock Concentrate
White Wine Vinegar
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.