Chicken & Snap Pea Stir-Fry

🥘 Ingredients

• black pepper
  1 tsp
• chopped chicken breast
  12 oz
• cooking oil
  1 tbsp
• hoisin sauce
  2 tbsp
• jasmine rice
  ½ cup
• lime
  1 unit
• salt
  1 tsp
• scallions
  3 unit
• sour cream
  2 tbsp
• sugar snap peas
  8 oz
• sweet thai chili sauce
  2 tbsp

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   In a small pot , combine jasmine rice , ¾ cup water, and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to use.

   jasmine rice: ½ cup, salt: 1 tsp
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: 3 unit
3. 

   3

   In a small bowl , combine sour cream , ½ tsp sweet thai chili sauce , juice from one lime wedge, and a pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   sour cream: 2 tbsp, sweet thai chili sauce: 2 tbsp
4. 

   4

   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 minutes . Add snap peas and scallion whites to pan and cook, stirring occasionally, until snap peas are tender and chicken is cooked through ⏱️ 2 minutes more. Remove pan from heat. Add hoisin sauce , remaining chili sauce, and 2 TBSP water; stir until everything is thoroughly coated.

   chopped chicken breast: 12 oz, cooking oil: 1 tbsp, black pepper: 1 tsp, hoisin sauce: 2 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.