All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
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!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Start Rice and Prepare Ingredients
Bring a small pot with jasmine rice and 11/2 cup water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner and set aside.While rice cooks, trim and thinly slice green onions on an angle.Pull strings from sugar snap peas like a zipper.Pat chicken dry and, on a separate cutting board, cut into 1” pieces. Season chicken pieces on all sides with a pinch of pepper
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 until chicken pieces are browned, 3-4 minutes.Remove chicken to a plate. Chicken will finish cooking in a later step.Reserve pan; no need to wipe clean.
Cook the 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 until peas start to blister, 1-2 minutes,Add half the ginger and cook, 30 seconds.Season with a pinch of salt and pepper and remove to a plate.Reserve pan; no need to wipe clean.
Glaze the Chicken
Return pan used to cook snap peas 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 accumulated juices to pan and bring to a light boil. Reduce to a strong simmer and cook until a glaze forms and chicken reaches a minimum internal temperature of 165 degrees, 4-7 minutes.Add half the sambal (it's spicy!), taste, and add remaining if desired.
Plate the Dish
Plate dish as pictured on front of card, garnishing with green portions of green onions Bon appétit!
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