Ginger Honey Soy Chicken with Snow Peas and Jasmine Rice

This ginger honey soy chicken brings together tender chicken, fragrant garlic and ginger and a glossy sweet-savory sauce with a bright splash of lime.

Serve it over jasmine rice with tender snow peas for a simple skillet dinner that feels flavorful, fresh and satisfying.

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Ingredients

24 ounce Chicken TendersView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 jar HoneyView ingredient guideLike ingredientDislike ingredient

3 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce Snow PeasView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. In a small pot, bring 2 cups water and a pinch of salt to a boil. Add the jasmine rice, cover and reduce the heat to a simmer. Cook until tender, 15 to 20 minutes, then keep covered off the heat.
2. While the rice cooks, trim the snow peas. Cut the lime into wedges. Peel the ginger and mince it until you have about 2 tablespoons. Mince or grate the garlic.
3. Season the chicken tenders all over with salt and pepper. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the chicken in a single layer and cook until lightly browned, 2 to 3 minutes per side. Transfer the chicken to a plate and set aside.
4. Reduce the heat to medium-low. In the same pan, heat another large drizzle of vegetable oil. Add the minced ginger and garlic and cook, tossing, until softened and fragrant, about 1 minute.
5. Pour in the white wine vinegar and let it bubble until the pan is nearly dry.
6. Stir in the soy sauce, 1/4 cup water, chicken stock concentrates and honey. Simmer until the sauce thickens into a glaze-like consistency, 2 to 3 minutes.
7. Return the chicken to the pan and add the snow peas. Toss everything in the glaze and cook until the chicken is no longer pink in the center and the snow peas are tender, about 3 minutes.
8. Season with salt, pepper and a squeeze of lime juice.
9. Divide the jasmine rice between plates. Spoon the glazed chicken and snow peas over the rice and serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

How much ginger should I use?

Use 1 thumb of ginger, peeled and minced. The recipe calls for about 2 tablespoons minced ginger.

When is the chicken finished cooking?

After returning it to the pan with the glaze and snow peas, cook until the chicken is no longer pink in the center.

When should I add the lime?

Squeeze some lime over the chicken and snow peas at the end of cooking, then serve extra wedges on the side.