Honey Soy Glazed Chicken with Asparagus and Jasmine Rice

This honey soy glazed chicken is the ultimate quick and delicious weeknight dinner. Tender chicken pieces are coated in a sweet and savory glaze made with honey, sweet soy sauce, Sriracha and fresh ginger. It’s served alongside roasted asparagus and fluffy jasmine rice, making for a complete meal that’s ready in just 20 minutes.

The combination of sweet, savory and spicy flavors is incredibly satisfying and the whole dish comes together with minimal effort. Perfect for those busy evenings when you want a homemade meal without spending hours in the kitchen.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry produce. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, trim asparagus if needed. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until golden brown and tender, 12-15 minutes.
3. Meanwhile, trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. In a small bowl, combine sweet soy glaze, honey, 2 tablespoons water (3 tablespoons for 4 servings) and Sriracha to taste.
4. Open package of chicken and drain any excess liquid. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and almost cooked through, 3-5 minutes.
5. Add scallion whites and ginger to the pan. Cook until fragrant, about 1 minute. Pour in the sweet soy honey sauce; cook until sauce thickens and chicken is coated and cooked through, 2-3 minutes. Turn off heat.
6. Fluff rice with a fork and season with salt and pepper. Divide rice, roasted asparagus and chicken between plates. Garnish with scallion greens and sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different vegetable instead of asparagus?

Yes, green beans or broccoli would work well as substitutes. Adjust roasting time as needed.

Can I make this dish gluten-free?

To make it gluten-free, use tamari or coconut aminos instead of sweet soy glaze and ensure other ingredients are gluten-free.

How do I store leftovers?

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