Caramel Ginger Chicken with Snap Peas and Jasmine Rice

Get ready to elevate your dinner game with this vibrant and flavorful dish. Tender chicken pieces are coated in a rich, sticky caramel sauce infused with ginger and soy, then paired with crisp sugar snap peas and fluffy jasmine rice. A bright and tangy carrot radish salad adds the perfect refreshing contrast to this savory showstopper.

This recipe brings together classic Southeast Asian flavors in a simple, home-cook-friendly way. The caramel sauce is made from scratch with brown sugar, ginger and soy, creating a glossy glaze that clings to every bite. Serve it all together for a balanced meal that’s as beautiful as it is delicious.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

6 unit RadishesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Trim and halve radishes; thinly slice into half-moons. Roughly chop cilantro. Trim and thinly slice scallions on a diagonal, separating whites from greens. Trim and remove strings from snap peas if necessary. Peel, halve and thinly slice shallot. Peel ginger and slice lengthwise into ¼-inch-thick planks; stack planks and slice lengthwise into ¼-inch-thick matchsticks.
3. In a medium bowl, combine carrots, radishes, cilantro, vinegar, 1 tsp sugar (2 tsp for 4 servings), salt and pepper. Refrigerate until ready to serve.
4. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, scallion whites and snap peas; season with salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through and snap peas are browned and softened, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
5. In pan used for chicken, whisk a drizzle of oil and brown sugar over medium heat until combined. Once beginning to bubble, cook, whisking occasionally, until mixture darkens and coats the back of a spoon, 1-2 minutes. TIP: Keep a close eye on the mixture-it can quickly burn! Add shallot to pan; cook until softened, 1-2 minutes. Add ginger and whisk in half the soy sauce, 2 TBSP butter and 2 TBSP water until butter has melted and sauce is combined (all the soy sauce, 4 TBSP butter and 4 TBSP water for 4 servings). TIP: If mixture begins to clump, that’s OK! Continue stirring over low heat until sauce is smooth. Add chicken and snap peas; toss until evenly coated in sauce. Remove from heat.
6. Fluff rice with a fork. Divide rice between shallow bowls. Top with stir-fry and salad in separate sections. Garnish stir-fry with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with pork, shrimp or tofu. Adjust cooking time as needed.

What can I substitute for rice wine vinegar?

You can use apple cider vinegar or white wine vinegar mixed with a pinch of sugar.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave.