Chicken & Hot Honey Butter Glaze with Sautéed Snow Peas & Tomatoes

Chicken & Hot Honey Butter Glaze

with Sautéed Snow Peas & Tomatoes

25 MIN
13 SmartPoints®
2 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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From the Test Kitchen

This wholesome dish gets an upgrade from a simple, classic combination of sweet honey and tangy hot sauce that glazes our chicken as it cooks in the pan. It’s the perfect accompaniment to sides of smooth mashed potatoes and a seasonal duo of tomatoes and snow peas sautéed with garlic.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Chicken & Hot Honey Butter Glaze with Sautéed Snow Peas & Tomatoes
Title
time-saving
tips & techniques
Butter
Yukon Gold Potatoes
Snow Peas
Garlic
How To: Quickly Halve Cherry Tomatoes
Honey
Cherry Tomatoes
Hot Sauce
Chicken Demi-Glace
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Remove the butter and honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. In a bowl, whisk together the honey (kneading the packet before opening), demi-glace, 2 tablespoons of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the glaze to be. 

Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and 1 teaspoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. 

Cook the vegetables:
3 Cook the vegetables:

While the potatoes cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic, halved tomatoes, and snow peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Transfer to a bowl and cover with foil to keep warm. Taste, then season with salt and pepper if desired. Wipe out the pan. 

Cook the chicken & serve your dish:
4 Cook the chicken & serve your dish:

While the potatoes continue to cook, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter) and remaining butter. Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the glazed chicken (including any glaze from the pan) with the mashed potatoes and cooked vegetables. Enjoy! 

Tips from Home Chefs

Chicken & Hot Honey Butter Glaze

Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Remove the butter and honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. In a bowl, whisk together the honey (kneading the packet before opening), demi-glace, 2 tablespoons of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the glaze to be. 

2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and 1 teaspoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. 

Cook & mash the potatoes:
Cook the vegetables:
3 Cook the vegetables:

While the potatoes cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic, halved tomatoes, and snow peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Transfer to a bowl and cover with foil to keep warm. Taste, then season with salt and pepper if desired. Wipe out the pan. 

4 Cook the chicken & serve your dish:

While the potatoes continue to cook, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter) and remaining butter. Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the glazed chicken (including any glaze from the pan) with the mashed potatoes and cooked vegetables. Enjoy! 

Cook the chicken & serve your dish:
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