Chicken & Snap Pea Stir-Fry

🥘 Ingredients

• Hoisin Sauce
  4 tbsp
• Sweet Thai Chili Sauce
  2 oz
• black pepper
• chopped chicken breast
  20 oz
• cooking oil
  1 tsp
• jasmine rice
  1 c
• lime
  1 unit
• salt
• scallions
  4 unit
• sour cream
  3 tbsp
• sugar snap peas
  8 oz

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   In a small pot , combine jasmine rice , ¾ cup water (1½ cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to use in Step 5.

   jasmine rice: 1 c, salt
2. 

   2

   While rice cooks, wash and dry produce. Zest and quarter lime . Trim and remove strings from sugar snap peas if needed. Trim scallions ; cut whites into ½-inch-thick pieces and thinly slice greens.

   lime: 1 unit, sugar snap peas: 8 oz, scallions: 4 unit
3. 

   3

   In a small bowl , combine sour cream , ½ tsp of Sweet Thai Chili Sauce , juice from one lime wedge, and a pinch of salt (for 4 servings, use 1 tsp chili sauce and juice from two lime wedges). Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   sour cream: 3 tbsp, Sweet Thai Chili Sauce: 2 oz
4. 

   4

   Meanwhile, open package of chopped chicken breast and drain off any excess liquid. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt and black pepper . Cook, stirring occasionally, until browned and almost cooked through, ⏱️ 3-4 minutes . Add snap peas and scallion whites to pan and cook, stirring occasionally, until snap peas are tender and chicken is cooked through, ⏱️ 2-3 minutes more. Remove pan from heat. Add Hoisin Sauce , remaining chili sauce, and 2 TBSP water (4 TBSP for 4 servings); stir until everything is thoroughly coated.

   chopped chicken breast: 20 oz, cooking oil: 1 tsp, black pepper, Hoisin Sauce: 4 tbsp
5. 

   5

   Fluff rice with a fork; stir in half the scallion greens and as much lime zest as you like.
6. 

   6

   Divide rice between bowls and top with stir-fry. Drizzle with creamy chili sauce and sprinkle with remaining scallion greens. Serve with any remaining lime wedges on the side. Chicken is fully cooked when internal temperature reaches 165 degrees F.