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

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

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Start Rice and Prepare Ingredients

    Start Rice and Prepare Ingredients

    Bring a small pot with jasmine rice and 1½ 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

  • Step 2 - Sear the Chicken

    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.

  • Step 3 - Cook the Sugar Snap Peas

    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.

  • Step 4 - Glaze the Chicken

    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.

  • Step 5 - Plate the Dish

    Plate the Dish

    Plate dish as pictured on front of card, garnishing with green portions of green onions Bon appétit!