CHICKEN WITH TIGER SAUCE RECIPE

Steps:

• Cook Rice per instruction on box. Heat a medium non-stick pan over high heat. Add 2 tsp. olive oil and chicken to hot pan and cook until chicken pieces are browned, about 3-4 minutes. (Chicken will finish cooking in a later step.) Transfer to a plate and return pan to high heat. No need to clean pan. Add 1 tsp olive oil and sugar snap peas to pan and cook 1-2 minutes or until starting to blister. Add half of the ginger to pan and cook 30 seconds. Season to taste with salt and pepper. Remove to a plate and return pan to heat. No need to wipe it out. Cooking the sugar snap peas so quickly retains their vibrant color and wonderful crunch. Glaze the chicken: Add 1 tsp olive oil, remaining ginger, and half the green onion to pan and cook 30 seconds or until fragrant. Add tomato juice, miso, honey, mirin, and ponzu to pan and cook 3-4 minutes. Return chicken and any accumulated juiced back to pan and cook until glaze forms and chicken reaches a minimum internal temperature of 165 degrees about 3-4 minutes. Add sambal (to taste) and season with salt and pepper if necessary--remember, miso and ponzu bring plenty of salt on their own. Scoop a portion of rice onto a plate. Add a serving of glazed chicken and sugar snap peas next to rice. Garnish with remaining green onions.