Need some sugar in your bowl? This meal provides “sweetness” in droves. There's the chili lime sauce, with soy and honey, that lovingly coats the chicken and the dynamic duo of green: snap peas and broccoli. This meal is also sweet and easy to prepare, just a bit of chopping and cooking. Nothing too fancy or too complex. Also sweet, the low amount of calories to this dish, making it a feel-good, nice-and-easy, super-tasty meal. Sweeeet.
Bring a small pot with rice and 1½ cup water to a boil.
Reduce heat to low, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Halve lime. Juice one half and cut other half into quarters.
Remove strings from snap peas, if necessary.
Combine sweet chili sauce, soy sauce, honey, and 1 tsp. lime juice in a mixing bowl. Set aside.
Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season with ¼ tsp. salt and a pinch of pepper, and toss with cornstarch in another mixing bowl, coating completely.
Sear the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove from burner. Remove chicken to a plate.
Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to sear chicken to medium-high heat and add 1 tsp. olive oil.
Add snap peas, broccoli, and white portions of green onions to hot pan. Stir constantly until lightly charred, 2-4 minutes.
Finish the Dish
Add chicken and sweet chili-soy mixture to pan. Stir constantly until chicken is glazed, 1-2 minutes.
Taste, and season with a pinch of salt if desired.
Remove from burner.
Plate dish as pictured on front of card, garnishing with green portions of green onion. Squeeze lime wedges over to taste. Bon appétit!