Sticky Honey Ginger Chicken with Snow Peas and Jasmine Rice

Craving that sticky-sweet chicken from your favorite takeout spot but want something you can whip up any night of the week? This honey ginger chicken is your answer. Instead of a heavy, cloying glaze, we use a bright combination of fresh ginger, honey and soy sauce that coats tender chicken breasts in a perfectly balanced sweet-savory finish.

Pair it with crisp-tender snow peas and a bed of fluffy jasmine rice and you’ve got a complete meal that’s faster than delivery. Plus, it’s made with simple pantry staples-no mystery ingredients here. Get ready to fall in love with homemade takeout!

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce Snow PeasView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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 and mince ginger until you have 1 tablespoon.
2. Once water boils, add rice to the pot. Cover and reduce to a simmer. Cook until tender, 15-20 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 the center, 4-5 minutes per side. Remove from pan and set aside.
3. Reduce heat under pan to medium-low and add a drizzle of oil. Add ginger and garlic and cook until soft and fragrant, about 1 minute. Pour in 1½ tablespoons white wine vinegar (you’ll have extra) and let reduce until almost dry and evaporated.
4. Stir soy sauce, 2 tablespoons water, stock concentrate and honey into the 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.
5. 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.
6. Divide rice between plates. Top with snow peas and chicken. Serve with lime wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

What can I substitute for white wine vinegar?

Rice vinegar or apple cider vinegar are good substitutes. Use the same amount.

Can I make this dish gluten-free?

Yes, use tamari or a gluten-free soy sauce in place of regular soy sauce.