Sweet-As-Honey Chicken
with Green Beans over Jasmine Rice
We all have a soft spot for the sticky-sweet chicken that’s a staple of takeout dinners. But it’s not exactly a meal for any night of the week—until now. We’re swapping out the heavy glaze for a fresh burst of ginger and a swirl of honey and soy sauce. Served with tender green beans on a bed of jasmine rice, it’ll give you a good reason to toss out the phone number for your delivery joint.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
1 unit
Lime
1 thumb
Ginger
½ cup
Jasmine Rice
12 ounce
Chicken Breasts
1.5 tablespoon
White Wine Vinegar
1 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 unit
Chicken Stock Concentrate
1 ounce
Honey
6 ounce
Green Beans
Not included in your delivery
1 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring 1 cup water and a pinch of salt to a boil in a small pot. Mince garlic. Cut lime into wedges. Peel ginger, then mince until you have 1 TBSP.
Once water boils, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Add to pan and cook until no longer pink in center, 4-5 minutes per side. Remove from pan and set aside.
Reduce heat under pan to medium-low and add a drizzle of oil. Add minced ginger and garlic. Cook, tossing, until softened and fragrant, about 1 minute. Pour in 1½ TBSP vinegar (we sent more) and let reduce until almost dry and evaporated.
Stir 1 TBSP soy sauce (we sent more), 2 TBSP water, stock concentrate, and honey into same pan. Let simmer until mixture thickens to a glaze-like consistency, 2-3 minutes. Remove from heat, then return chicken to pan and toss to coat. Set aside until rest of meal is ready.
Place green beans in a medium, microwave-safe bowl with a splash of water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave on high until just tender, about 2 minutes. Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Thoroughly drain green beans, then add to pan. Cook, tossing occasionally, until lightly crisped, 3-5 minutes. Season with salt, pepper, and a squeeze of lime.
Divide rice between plates. Top with green beans and chicken. Serve with remaining lime wedges on the side for squeezing over.
