Ginger Honey Chicken with Snap Peas and Jasmine Rice

This ginger honey chicken is all about a quick, glossy pan sauce made with fresh ginger, garlic, soy sauce, white wine vinegar, honey and chicken stock concentrate.

Serve the saucy chicken over fluffy jasmine rice with crisp-tender sugar snap peas and lime wedges for a bright, balanced finish.

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Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 teaspoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 jar HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

6 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 1 cup water and a pinch of salt to a boil in a small pot. Stir in the jasmine rice, cover and reduce the heat to low. Simmer for 15 to 20 minutes, until the rice is tender.
2. Wash and dry the produce. Cut the lime into wedges. Peel the ginger, then mince enough to measure 2 tablespoons. Mince or grate the garlic. Trim the ends from the sugar snap peas.
3. Season the chicken breasts all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side, until browned and cooked through. Transfer the chicken to a plate. Wipe any burned bits from the pan.
4. Return the same pan to medium heat and add another drizzle of olive oil. Add the minced ginger and garlic. Cook, tossing, for 2 to 3 minutes, until softened and fragrant.
5. Add 1 1/2 tablespoons white wine vinegar to the pan and let it bubble until nearly evaporated. Stir in the chicken stock concentrate, honey, 1 tablespoon soy sauce and 2 tablespoons water. Reduce the heat to a low simmer and cook for 2 to 3 minutes, until the sauce thickens into a glaze.
6. Remove the pan from the heat. Return the chicken to the pan and turn it in the glaze until well coated.
7. Heat a drizzle of olive oil in a medium pan over medium heat. Add the sugar snap peas and cook, tossing, for 3 to 4 minutes, until crisp-tender. Season with salt and pepper.
8. Spoon the jasmine rice onto plates. Top with the glazed chicken and serve the snap peas alongside. Add lime wedges for squeezing over the dish.

Recipe Tips

FAQ

How do I know when the chicken is cooked through?

The chicken should be browned on the outside and cooked through in the center after about 4 to 5 minutes per side, depending on thickness.

Can I use all 2 tablespoons of white wine vinegar in the glaze?

The cooking method uses 1 1/2 tablespoons in the sauce. Using the full amount would make the glaze sharper and more acidic than intended.

What should the glaze look like before coating the chicken?

It should be slightly thickened, glossy and able to coat the chicken rather than run like a thin liquid.