Honey-Ginger Soy Chicken with Snow Peas and Jasmine Rice

This honey-ginger soy chicken is all about balance: sweet honey, savory soy sauce, bright vinegar, fresh ginger and a squeeze of lime at the end.

The chicken cooks in a skillet, then gets tossed in a quick glossy glaze and served with jasmine rice and crisp-tender snow peas for a simple, satisfying plate.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Mince the garlic. Cut the lime into wedges. Trim the tough ends and strings from the snow peas. Peel and mince the ginger until you have about 1 tablespoon.
2. In a small pot, bring 1 cup water and a pinch of salt to a boil. Add the jasmine rice, cover, reduce to a gentle simmer and cook until tender, about 15 minutes.
3. While the rice cooks, heat a drizzle of vegetable oil in a large pan over medium-high heat. Season the chicken breasts all over with salt and pepper.
4. Add the chicken to the hot pan and cook until browned and no longer pink in the center, 4 to 5 minutes per side. Transfer the chicken to a plate and set aside.
5. Reduce the heat under the same pan to medium-low and add another drizzle of oil. Add the minced ginger and garlic and cook, stirring, until softened and fragrant, about 1 minute.
6. Pour in the white wine vinegar and simmer until the liquid is almost completely reduced.
7. Stir in the soy sauce, 2 tablespoons water, chicken stock concentrate and honey. Simmer until the sauce thickens into a glaze, 2 to 3 minutes.
8. Remove the pan from the heat. Return the chicken to the pan and turn to coat it in the glaze. Set aside while you cook the snow peas.
9. Heat a drizzle of oil in a medium pan over medium heat. Add the snow peas and cook, tossing, until tender but still crisp, 3 to 4 minutes. Season with salt, pepper and a squeeze of lime.
10. Divide the jasmine rice between plates. Top with the glazed chicken and snow peas. Serve with remaining lime wedges for squeezing over the top.

Recipe Tips

FAQ

What does the glaze taste like?

The glaze is sweet and savory from honey and soy sauce, with fresh warmth from ginger and garlic and a little brightness from white wine vinegar and lime.

Can I make this recipe for 4 servings?

Yes. Use the 4-serving ingredient amounts: 4 cloves garlic, 8 ounces snow peas, 1 cup jasmine rice, 24 ounces chicken breasts, 3 tablespoons white wine vinegar, 2 tablespoons soy sauce, 2 chicken stock concentrates, 2 ounces honey and 2 tablespoons vegetable oil.

How should the snow peas be cooked?

Cook them in a little oil over medium heat for 3 to 4 minutes, tossing often, until they are tender but still slightly crisp.

Does this recipe contain common allergens?

The soy sauce listed in the recipe contains soy and wheat.