Chicken with Tiger Sauce

with sugar snap peas and rice

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Wheat, Soy

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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.

In Your Box (serves 2)

  • ¾ cup Jasmine Rice
  • 2 Green Onions
  • 2 Boneless Skinless Chicken Breasts
  • 4 oz. Stringless Sugar Snap Peas
  • 1 tsp. Chopped Ginger
  • 5½ fl. oz. Tomato Juice
  • Info
    2 tsp. Miso Paste - Gluten-Free
  • ½ oz. Honey
  • 1 fl. oz. Mirin
  • Info
    1 fl. oz. Dark Brown Ponzu Sauce
  • 1 Tbsp. Sambal
  • Nutrition (per serving)

  • Calories
    615
  • Carbohydrates
    76g
  • Fat
    14g
  • Protein
    61g
  • Sodium
    1864mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Start the Rice
    1

    Start the Rice

    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.

  • Step 2 - Prepare the Ingredients
    2

    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 ½ tsp. salt and ¼ tsp. pepper.

  • Step 3 - Sear the Chicken
    3

    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).

  • Step 4 - Cook Sugar Snap Peas
    4

    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 to taste with 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.

  • Step 5 - Glaze the Chicken
    5

    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. Season with salt and pepper if needed – remember, miso and ponzu bring plenty of salt on their own.

  • Step 6 - Plate the Dish
    6

    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.