Honey Chicken Over Snow Pea Rice
Elevate your weeknight dinners with this Honey Chicken Over Snow Pea Rice—an irresistible blend of sweet and savory flavors paired with a satisfying crunch. Tender strips of golden-browned chicken are coated in a glossy honey soy glaze infused with garlic and ginger, creating a rich, aromatic sauce that clings to every bite. Served over fragrant jasmine rice cooked in low-sodium chicken broth for added depth, this dish is completed with vibrant, tender-crisp snow peas. A sprinkling of fresh green onions and optional sesame seeds adds the perfect finishing touch. Ready in just 45 minutes, this wholesome meal is ideal for busy evenings while delivering restaurant-quality flavor in every bite. Perfect for family dinners or meal prep, it’s a simple yet sophisticated recipe you’ll want to make again and again.
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Recipe Information
Ingredients
- 2 pieces Chicken breast, boneless and skinless
- 3 tablespoons Honey
- 2 tablespoons Soy sauce, low-sodium
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Cornstarch
- 2 tablespoons Olive oil
- 1 cup Jasmine rice, uncooked
- 1 cup Snow peas, trimmed
- 2 cups Chicken broth, low-sodium
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Green onions, sliced
- 1 teaspoon Sesame seeds (optional)
Instructions
Start by preparing the jasmine rice. Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the rice, reduce the heat to low, cover, and let it simmer for 15 minutes or until the rice is tender and liquid is fully absorbed. Set aside and keep warm.
While the rice cooks, prepare the chicken. Slice the chicken breasts into thin strips for even cooking.
In a small bowl, whisk together honey, low-sodium soy sauce, minced garlic, grated ginger, and cornstarch. This will be the sauce for the chicken.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and season with salt and black pepper. Cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Toss in the snow peas and sauté for 2-3 minutes until they are tender-crisp.
Return the cooked chicken to the skillet, then pour in the honey soy sauce mixture. Toss to coat the chicken and snow peas evenly. Let the sauce simmer for 2-3 minutes until slightly thickened.
To serve, divide the cooked rice among plates. Spoon the honey chicken and snow peas over the rice. Garnish with sliced green onions and sesame seeds if desired. Serve warm.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 14.7 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 328 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
