Ginger-Soy Chicken Breast with Steamed Snap Peas and Rice
5min
15min
2
540
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Chef's Note
To get the best glaze, make sure to turn the heat down before adding the soy and honey; this prevents the sauce from burning while it thickens into that perfect sticky coating.
Tags
Ingredients
2 large boneless skinless chicken breasts
2 cups instant white rice
2 cups sugar snap peas
3 tbsp soy sauce
1 tbsp honey
1 inch piece fresh ginger
1 clove garlic
Instructions
- 1
In a small pot, bring 2 cups of water to a boil. Stir in 2 cups of dry instant white rice, remove from heat, and cover with a lid. Let it sit for 5 minutes until the water is absorbed, then fluff with a fork and set aside.
- 2
While the rice sits, wash 2 cups of sugar snap peas and trim the stem ends. Peel the 1-inch piece of fresh ginger and mince it finely. Peel and mince 1 clove of garlic.
- 3
Pat 2 chicken breasts dry with paper towels and season both sides with a pinch of salt and pepper.
- 4
Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Place the chicken in the pan and cook for 5-6 minutes on the first side until golden brown.
- 5
Flip the chicken breasts over. Add the 2 cups of trimmed snap peas to the skillet along with 2 tbsp of water. Immediately cover the pan with a lid to steam the peas and chicken for 5-6 minutes, or until the chicken is cooked through to 165F.
- 6
Remove the lid and reduce the heat to low. Add 3 tbsp soy sauce, 1 tbsp honey, the minced ginger, and the minced garlic to the skillet. Toss the chicken and peas constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats everything.
- 7
Serve the glazed chicken and snap peas over 1 cup of the cooked rice per person, reserving the remaining rice for tomorrow's lunch.
Nutrition Information (per serving)
540
45g
68g
11g
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