ingredients
- 1 c jasmine rice
- 24 oz chicken breasts
- 8 oz snow peas, trimmed
- 2 tbsp minced ginger
- 4 cloves garlic, minced
- 1 lime, cut into wedges
- 3 tbsp white wine vinegar
- 2 tbsp soy sauce
- 2 stock concentrate(?)
- 8 tsp honey
instructions
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bring 1 cup water and a pinch of salt to a boil in a small pot. add rice to pot once water boils, cover, and reduce to a simmer. cook until tender, 15-20 minutes. remove from heat and keep covered.
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heat a drizzle of oil in a large pan over medium-high heat. season chicken all over with salt and pepper. add to pan and cook until browned and no longer pink in center, 4-7 minutes per side. remove from pan and set aside.
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heat a drizzle of oil in same pan over medium-low heat. add ginger and garlic. cook, tossing, until soft and fragrant, about 1 minute. pour in white wine vinegar and let reduce until almost dry and evaporated.
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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.
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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.
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divide rice between plates. top with snow peas and chicken. serve with lime wedges on the side for squeezing over.