claire freehafer

ingredients

• 1 c jasmine rice
• 24 oz chicken breasts
• 8 oz snow peas
  • trimmed
• 2 tbsp ginger
  • minced
• 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

1. set rice to cook.

2. season chicken all over with salt and pepper.

3. heat a drizzle of oil in a large pan over 🔥 medium-high heat. add chicken to pan and cook until browned and no longer pink in center, ⏲️ 4-7 minutes per side. remove from pan and set aside.

4. 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.

5. 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.

6. 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.

7. divide rice between plates. top with snow peas and chicken. serve with lime wedges on the side for squeezing over.