Chicken with Tiger Sauce and Snap Peas

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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 you!
A note about serious food allergies

Get this chicken with an added amount of RAWR and maybe a bit of paw-licking... but we won't tell on you for that! The sauce is so good, who can blame you?

In Your Box (serves 2)

  • 8 oz. Precooked Jasmine Rice
  • 1 tsp. Asian Garlic and Ginger Seasoning
  • Info
    2 tsp. Miso Paste
  • 2 tsp. Chopped Ginger
  • ½ fl. oz. Honey
  • 6 oz. Snap Peas
  • 1 tsp. Sambal
  • 5½ fl. oz. Tomato Juice
  • 12 oz. Diced Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
    573
  • Carbohydrates
    59g
  • Fat
    16g
  • Protein
    43g
  • Sodium
    1487mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan
  • 1 Microwave-Safe Bowl

Before You Cook

  • 1

    Cook the Snap Peas

    If desired, pull strings from snap peas. If string is hard to find and remove, make a very thin cut lengthwise along the string. Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add snap peas, ¼ tsp. salt, and a pinch of pepper to hot pan and stir occasionally until snap peas are tender, 6-8 minutes. Remove from burner. While snap peas cook, cook chicken.

  • 2

    Cook the Chicken

    Pat chicken dry. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

  • 3

    Make the Sauce

    Add tomato juice, honey, ginger, seasoning blend, miso paste, and half the sambal to pan with chicken. Bring to a simmer. Once simmering, stir occasionally until sauce thickens to coat chicken, 3-4 minutes. Taste, and add more sambal, if desired. Add snap peas to pan and stir to combine. Remove from burner.

  • 4

    Heat Rice and Finish Dish

    Remove rice from packaging. Place rice in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2 minutes. Fluff rice with a fork. Plate dish as pictured on front of card, topping rice with chicken-snap pea mixture. Bon appétit!

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