Honey Soy Ginger Chicken with Jasmine Rice and Snow Peas

This honey soy ginger chicken is a weeknight-friendly skillet dinner with a balanced glaze that’s sweet, savory, tangy and aromatic. Fresh ginger and garlic give the sauce lift, while honey and soy sauce cook down into a glossy coating for the chicken.

Serve it over fluffy jasmine rice with tender-crisp snow peas and a squeeze of lime for a simple, satisfying dinner that comes together in about 30 minutes.

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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

0.5 ounce Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce Snow PeasView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Bring 1 cup water and a pinch of salt to a boil in a small pot. Trim the snow peas. Peel and mince the ginger until you have 1 tablespoon. Mince the garlic.
2. Once the water boils, stir in the jasmine rice. Cover, reduce the heat to a simmer and cook until tender, 15 to 20 minutes. Remove from the heat and keep covered until serving.
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. Add the chicken to the pan and cook until browned and no longer pink in the center, 4 to 7 minutes per side. Transfer to a plate.
4. Reduce the heat under the same pan to medium-low and add another small drizzle of oil if needed. Add the minced ginger and garlic and cook, stirring, until softened and fragrant, about 1 minute.
5. Pour in 1 1/2 tablespoons white wine vinegar and cook until the liquid is nearly evaporated.
6. Stir in the soy sauce, 2 tablespoons water, chicken stock concentrate and honey. Simmer until the sauce thickens to a glaze-like consistency, 2 to 3 minutes.
7. Remove the pan from the heat. Return the chicken to the pan and turn to coat it in the honey-soy glaze. Set aside while you cook the snow peas.
8. Heat a drizzle of oil in a medium pan over medium heat. Add the snow peas and cook, tossing, until tender but still a little crisp, 3 to 4 minutes. Season with salt, pepper and a squeeze of lime juice.
9. Fluff the rice and divide it between plates. Top with the glazed chicken and snow peas. Serve with the remaining lime wedges for squeezing over the top.

Recipe Tips

FAQ

How long does this honey soy ginger chicken take to make?

The recipe takes about 30 minutes from start to finish, including cooking the rice, searing the chicken, making the glaze and sautéing the snow peas.

What is in the glaze?

The glaze is made with ginger, garlic, white wine vinegar, soy sauce, water, chicken stock concentrate and honey.

What should I serve with this chicken?

This recipe is served with jasmine rice and sautéed snow peas, plus lime wedges for squeezing over the finished plate.

How do I keep the snow peas crisp?

Cook them over medium heat for just 3 to 4 minutes, tossing as they cook, then season with salt, pepper and lime.

Does this recipe contain common allergens?

Yes. The provided recipe data lists soy and wheat as allergens, due to the soy sauce.