Chicken with Tiger Sauce

Ingredients

• ¾ cup Jasmine Rice
• 2 Green Onions
• 2 Boneless Skinless Chicken Breasts
• 4 oz Stringless Sugar Snap Peas
• 1 tsp. Chopped Ginger
• 5 ½ fl. oz. Tomato Juice
• 2 tsp. Miso Paste–Gluten-Free
• ½ oz Honey
• 1 fl. oz. Mirin
• 1 fl. oz. Dark Brown Ponzu Sauce
• 1 Tbsp. Sambal
• Olive Oil
• Salt Pepper
• cuisine, Tiger Sauce is an American
• original.
• Trim and thinly slice green onions on an angle. Rinse
• with ½ tsp. salt and ¼ tsp. pepper.

Instructions

1. 1

   Cook Within: Don’t worry about cleaning pan between cooking chicken, snap peas, and making sauce. Any caramelized pieces left behind will add great flavor to sauce! Though it contains many ingredients found in Japanese cuisine, Tiger Sauce is an American

2. 2

   Start the Rice: Bring a small pot with rice and 1 ½ cups water to a boil. Reduce heat to low, cover, and cook 18-20 minutes, or until tender.

3. 3

   Cook Sugar Snap Peas: Return pan used to sear chicken to medium-high heat. Add 1 tsp. olive oil and sugar snap peas to hot pan and cook 1-2 minutes, or until peas start to blis- ter. Add half the ginger and cook 30 seconds. Season to taste with salt and pepper. Remove to a plate and reserve pan (no need to wipe clean). Cooking sugar snap peas so quickly helps to retain their vibrant color

4. 4

   Prepare the Ingredients: Trim and thinly slice green onions on an angle. Rinse chicken, pat dry, and, on a separate cutting board, cut into 1” pieces. Season chicken pieces on all sides with ½ tsp. salt and ¼ tsp. pepper.

5. 5

   Glaze the Chicken: Return pan to high heat. Add 1 tsp. olive oil, remaining ginger, and half the green onions to hot pan and cook 30 seconds. Add tomato juice, miso, honey, mirin, and ponzu and cook 3-4 minutes. Return chicken and any juices to pan and bring to a light boil. Reduce to a strong simmer and cook 4-7 minutes, or until a glaze forms and chicken reaches a minimum internal temperature of 165 degrees. Add half the sambal (it’s spicy!), taste, and add remaining if desired. Season with salt and pepper if needed — remember, miso and ponzu bring plenty of salt on their own.

6. 6

   Heat a medium non-stick pan over medium-high: heat. Add 2 tsp. olive oil and chicken to hot pan and cook 3-4 minutes, or until chicken pieces are browned (chicken will finish cooking in a later step). Transfer to a plate and reserve pan (no need to wipe clean).

7. 7

   Plate the Dish: Scoop a portion of rice onto a plate. Add a serving of glazed chicken and sugar snap peas next to rice.

8. 8

   Garnish with remaining green onions.: recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half flavors sugar snap peas and remaining is added to glaze for chicken. used twice. Half go into glaze for chicken and remaining • Sambal is a paste made of chiles, garlic, ginger, and other spices that adds a potent kick by using to taste. the recipe before you start–we promise it will be time

9. 9

   cut into 1” pieces. Season chicken pieces on all sides