Chicken & Snap Pea Stir-Fry

Name: Chicken & Snap Pea Stir-Fry with Scallion-Lime Rice & Creamy Chili Sauce
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 1/2 tbsp Sour Cream; 10 oz Chicken Breast; 1 oz Sweet Thai Chili Sauce; 1/2 cup Rice; 1/2 Lime; 2 unit Scallions; 2 tbsp Hoisin Sauce; 4 oz Snap Peas; 1 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Scallion-Lime Rice & Creamy Chili Sauce

By Recipe0 System

The path to dinner bliss is as simple as breaking out a frying pan! You’ll stir-fry chicken and snap peas in a garlicky hoisin-infused sweet soy sauce, and serve over a bed of steamy scallion rice infused with bright, citrusy lime zest. Finish with a dreamy drizzle of creamy chili sauce, then sprinkle with zingy fresh scallion greens and a squeeze of lime juice. This symphony of flavors and textures comes together so easily, it may signal the last time you order in!

Chinese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
10 oz Chicken Breast
1 oz Sweet Thai Chili Sauce
1/2 cup Rice
1/2 Lime
2 unit Scallions
2 tbsp Hoisin Sauce
4 oz Snap Peas
1 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

In a small pot, combine 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.
2

While rice cooks, wash and dry produce.

Zest and quarter lime. Trim and remove strings from snap peas if needed. Trim scallions; cut whites into ½-inch-thick pieces and thinly slice greens.
3

In a small bowl, combine sour cream, ½ tsp 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.
4

Meanwhile, open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt and 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.
5

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

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