Meal Kit
Chicken with Tiger Sauce
with sugar snap peas and rice
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Wheat, Soy
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Under %{max_calories} calories
Chef
Jimmy Madla
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.
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Really good sauce, great rice, overall very tasty dish!
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 5½ fl. oz. Tomato Juice
- ¾ cup Jasmine Rice
- 4 oz. Stringless Sugar Snap Peas
- 1 fl. oz. Mirin
- 2 Green Onions
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1 fl. oz. Ponzu with Lime
- ½ fl. oz. Honey
- 1 Tbsp. Sambal
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2 tsp. White Miso Paste
- 1 tsp. Minced Ginger
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.
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Nutrition (per serving) oOAQReOy
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Calories700
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Carbohydrates92g
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Net Carbs88g
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Fat14g
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Protein47g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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1 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 -
2 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. -
3 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. -
4 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. -
5 Plate the Dish
Plate dish as pictured on front of card, garnishing with green portions of green onions Bon appétit!
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