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.
The quantities provided above are averages only.
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
5 teaspoon
White Wine Vinegar
1 unit
Chicken Stock Concentrate
4 teaspoon
Honey
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
6 ounce
Green Beans
Not included in your delivery
2 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
In a small pot, combine ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil. Meanwhile, wash and dry all produce (except green beans). Mince garlic. Cut lime into wedges. Peel and mince ginger until you have 1 TBSP (2 TBSP for 4).
Once water is boiling, add rice to pot. Cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. Meanwhile, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Remove from pan and set aside.
Heat another drizzle of oil in same pan over medium-low heat. Add garlic and minced ginger. Cook, stirring, until softened and fragrant, 30 seconds to 1 minute. Add vinegar and let cook until almost evaporated.
Stir stock concentrate, honey, half the soy sauce (use all for 4 servings), and 2 TBSP water (¼ cup for 4) into pan. Simmer until mixture is thick and glossy, 2-3 minutes. Turn off heat; return chicken to pan and turn to coat in glaze.
Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully transfer to a medium bowl and toss with 1 TBSP butter until melted. Squeeze in lime juice to taste. Season with salt and pepper.
Divide rice between plates. Top with green beans, chicken, and any remaining glaze. Serve with remaining lime wedges on the side.
