Hoisin Chicken Over Sticky Rice With Glazed Sugar Snap Peas

Ingredients: 4 cloves garlic, finely chopped 1/2 cup roasted red peppers 1/3 cup hoisin sauce 2 teaspoons prepared horseradish 3 chicken fillets (about 1 1/4 lb) 1 cup sushi rice 6 tablespoons light garlic/herb cheese spread 2 tablespoons rice wine vinegar 2 tablespoons agave nectar (or honey) Prep Preheat oven to 425°F. Chop garlic (2 teaspoons). Slice red peppers into thin strips. Method: Combine hoisin sauce, horseradish, and garlic. Place chicken fillets in baking dish, pour garlic mixture over chicken. Let stand 5–6 minutes (or overnight) to marinate. Bake chicken 20–25 minutes or until chicken is 165°F. Cook rice following package instructions. Slice chicken and return to baking dish. Top chicken slices evenly with garlic/herb cheese and roasted peppers; bake 2–3 more minutes or until cheese melts. Whisk rice vinegar and agave nectar until agave dissolves. Remove rice from heat. Stir vinegar mixture into cooked rice; cover and let stand 2–3 minutes to absorb. Serve chicken over rice. Glazed Sugar Snap Peas Ingredients: 3/4 lb sugar snap peas Cooking spray 1 1/2 teaspoons salt-free garlic/herb seasoning 1/2 cup rice wine vinegar Prep Trim stems and strings from peas, if desired. Method: Preheat large sauté pan on medium-high 2–3 minutes. Remove pan from heat; coat with cooking spray. Add peas; cook 2–3 minutes or until lightly browned. Season with garlic/herb seasoning and rice wine vinegar; cook 1 more minute or until vinegar evaporates and peas are glazed. Serve.