Sweet-As-Honey Chicken

Photo courtesy: Hello Fresh

with Snow Peas over Jasmine Rice


By Hello Fresh


Cooking Time: 30 mins

Servings: 4

Nutrition: 510 Calories


  • Garlic- 4 cloves
  • Lime- 1
  • Snow Peas- 8 oz
  • Ginger- 1 thumb
  • Jasmine Rice- 1 cup
  • Chicken Breasts- 24 oz
  • White Wine Vinegar- 3 tbsp
  • Soy Sauce- 2 tbsp
  • Chicken Stock Concentrate- 2
  • Honey- 2 oz


1  PREP.  Wash and dry all produce. Bring 1 cup water and a pinch of salt to a boil in a small pot. Mince garlic. Cut lime into wedges. Trim half the snow peas (use the rest as you like). Peel, then mince ginger until you have 1 TBSP.

COOK RICE AND CHICKEN.  Once water boils, add rice to pot. Cover and reduce to a simmer. Cook until tender, 15-20 minutes. Meanwhile, heat a drizzle of oil in a large pan over mediumhigh heat. Season chicken all over with salt and pepper. Add to pan and cook until browned and no longer pink in center, 4-5 minutes per side. Remove from pan and set aside.

3  COOK AROMATICS.  Reduce heat under pan to medium low and add a drizzle of oil. Toss in ginger and garlic and cook until soŒ and fragrant, about 1 minute. Pour in 1½ TBSP white wine vinegar (we sent more) and let reduce until almost dry and evaporated.

MAKE GLAZE.  Stir soy sauce, 2 TBSP water, stock concentrate, and honey into same pan. Let simmer until mixture thickens to a glaze-like consistency, 2-3 minutes. Remove from heat, then return chicken to pan and toss to coat. Set aside until rest of meal is ready.

5  COOK SNOW PEAS.  Heat a drizzle of oil in a medium pan over medium heat. Add snow peas and cook, tossing, until tender but still a little crisp, 3-4 minutes. Season with salt, pepper, and a squeeze of lime.

6 PLATE AND SERVE. Divide rice between plates. Top with snow peas and chicken. Serve with lime wedges on the side for squeezing over.

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