Honey-and-Ginger-Glazed Chicken with Snap Peas and Jasmine R

• 분량: 2 servings
• 총 시간: 30 minutes

재료

12 ounce Chicken Breasts

1 thumb Ginger

2 clove Garlic

3 teaspoon Soy Sauce

1 unit Chicken Stock Concentrate

1 jar Honey

2 tablespoon White Wine Vinegar

6 ounce Sugar Snap Peas

1 unit Lime

½ cup Jasmine Rice

1 tablespoon Olive Oil

unit Salt

unit Pepper

방향

Cook the rice: Bring 1 cup water and a pinch of salt to a boil in a small pot. Once boiling, add the rice. Cover and reduce to a low simmer for 15-20 minutes, until tender.

Wash and dry all produce. Cut the lime into wedges. Peel the ginger, then mince enough to make 2 Tablespoons. Mince or grate the garlic. Trim the ends of the snap peas.

Season the chicken breasts on all sides with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken. Cook 4-5 minutes per side, until browned and cooked through. Remove from the pan and set aside. Wipe out any black bits from the pan.

Heat a drizzle of oil in the same pan over medium heat. Add 2 Tablespoons ginger and the garlic. Cook, tossing, for 2-3 minutes, until soft and fragrant. Add 1½ Tablespoons white wine vinegar (we sent more), and let it reduce until the vinegar is nearly evaporated. Add the chicken stock concentrate, honey, 1 Tablespoon soy sauce, and 2 Tablespoons water. Reduce to a low simmer. Cook until thickened to a glaze-like consistency, 2-3 minutes. Remove pan from heat.

Return the chicken to the pan, and turn to thoroughly coat in the glaze. Heat a drizzle of oil in a medium pan over medium heat. Add the snap peas. Cook, tossing, for 3-4 minutes, until crisp-tender. Season with salt and pepper.

Plate: Serve the honey-and-ginger-glazed chicken and snap peas on a bed of jasmine rice with lime wedges for squeezing. Enjoy!

영양 정보

• 칼로리: 504 kcal
• 지방 전체: 9 g
• 포화 지방: 1 g
• 콜레스테롤: 120 mg
• 나트륨: 724 mg
• 탄수화물 전체: 58 g
• 식이섬유: 3 g
• 총 당류: 12 g
• 단백질: 48 g