This dish has ALL THE SAUCES, which is why it’s so heavenly. The original Tiger Sauce is a piquant blend of more than 20 ingredients and a cayenne pepper base. We make our version with a blend of ponzu and sambal sauces mixed with mirin, miso, honey, and ginger. It makes a sweet and spicy glaze that is just lovely on chicken with a side of sugar snap peas.
Really good sauce, great rice, overall very tasty dish!
Bring a small pot with rice and 1 ½ cups water to a boil. Reduce heat to low, cover, and cook 18-20 minutes, or until tender.
Prepare the Ingredients
Trim and thinly slice green onions on an angle. Rinse chicken, pat dry, and, on a separate cutting board, cut into 1” pieces. Season chicken pieces on all sides with a pinch of pepper
Remove strings from snap peas, if necessary.
Sear the Chicken
Heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook 3-4 minutes, or until chicken pieces are browned (chicken will finish cooking in a later step). Transfer to a plate and reserve pan (no need to wipe clean).
Cook Sugar Snap Peas
Return pan used to sear chicken to medium-high heat. Add 1 tsp. olive oil and sugar snap peas to hot pan and cook 1-2 minutes, or until peas start to blister. Add half the ginger and cook 30 seconds. Season with a pinch of salt and pepper. Remove to a plate and reserve pan (no need to wipe clean). Cooking sugar snap peas so quickly helps to retain their vibrant color and crunch.
Glaze the Chicken
Return pan to high heat. Add 1 tsp. olive oil, remaining ginger, and half the green onions to hot pan and cook 30 seconds. Add tomato juice, miso, honey, mirin, and ponzu and cook 3-4 minutes. Return chicken and any juices to pan and bring to a light boil. Reduce to a strong simmer and cook 4-7 minutes, or until a glaze forms and chicken reaches a minimum internal temperature of 165 degrees. Add half the sambal (it's spicy!), taste, and add remaining if desired.
Plate the Dish
Scoop a portion of rice onto a plate. Add a serving of glazed chicken and sugar snap peas next to rice. Garnish with remaining green onions.