Sticky Honey Ginger Chicken with Green Beans and Jasmine Rice

This sticky honey ginger chicken is the perfect weeknight dinner that rivals your favorite takeout. With a sweet and savory glaze made from honey, soy sauce and fresh ginger, it’s paired with tender green beans and fluffy jasmine rice for a complete meal that comes together in just 30 minutes.

Forget the heavy takeout sauces-this version is lighter and brighter, with a burst of ginger and a squeeze of lime. The chicken is pan-seared until golden, then coated in a glossy honey-soy glaze. Serve it all over steamed jasmine rice with buttery green beans for a satisfying dinner that’s sure to become a regular in your rotation.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce HoneyView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 3/4 cup water (1 1/2 cups for 4 servings) and a pinch of salt to a boil in a small pot. Wash and dry all produce (except green beans). Mince garlic. Quarter lime. Peel and mince ginger until you have 1 tablespoon (2 tablespoons for 4 servings).
2. Once water boils, stir in rice. Cover and reduce heat to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, season chicken 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, 4-5 minutes per side. Turn off heat; remove chicken from pan and set aside.
3. Heat another drizzle of oil in the same pan over medium-low heat. Add garlic and minced ginger. Cook, stirring, until softened and fragrant, about 1 minute. Add vinegar and let reduce until almost evaporated.
4. Stir in stock concentrate, honey, half the soy sauce (use all for 4 servings) and 2 tablespoons water (1/4 cup for 4 servings). Let simmer until mixture thickens to a glaze-like consistency, 2-3 minutes. Remove from heat, then return chicken to pan and turn to coat. Set aside.
5. Microwave green beans in their bag until just tender, 2-4 minutes. (No microwave? Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Transfer to a medium bowl; stir in 1 tablespoon butter until melted. Season with salt, pepper and a squeeze of lime juice.
6. Divide rice between plates. Top with green beans and chicken. Serve with remaining lime wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work great. Adjust cooking time as needed until they reach an internal temperature of 165°F.

Can I substitute the honey with another sweetener?

Maple syrup or agave nectar can be used in place of honey, though the flavor will be slightly different.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet.