Wash and dry all produce. Bring 2 cups water and a pinch of salt to a boil in a small pot. Once boiling, add rice, cover, and reduce a simmer. Cook until tender, 15-20 minutes. Keep covered. Trim snow peas. Cut lime into wedges. Peel and mince ginger until you have 2 TBSP. Mince or grate garlic.

Season chicken all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer. Cook until lightly browned, 2-3 minutes per side. Remove from pan and set aside.

In same pan, heat a large drizzle of oil over medium-low heat. Add ginger and garlic and toss until soft and fragrant, about 1 minute. Pour in 3 TBSP white wine vinegar (we sent more) and let reduce until almost dry.

Stir in soy sauce, 1/4 cup water, stock concentrates, and 2 TBSP honey (we sent more). Let simmer until mixture thickens to a glaze-like consistency, 2-3 minutes.

Add chicken and snow peas to pan. Toss to coat in glaze. Cook until chicken is no longer pink in center and snow peas are tender, about 3 minutes. Season with salt, pepper, and a squeeze of lime.

Divide rice between plates. Top with chicken and snow peas. Serve with lime wedges on the side for squeezing over.