Sticky Hoisin Honey Chicken with Green Beans and Jasmine Rice

This sticky hoisin honey chicken is the ultimate weeknight dinner: sweet, savory and with a hint of spice from Sriracha and fresh ginger. Paired with crisp roasted green beans and fluffy jasmine rice, it’s a complete meal that comes together in just 20 minutes.

Perfect for busy evenings when you want something delicious without spending hours in the kitchen. The sauce coats every piece of chicken beautifully and the sesame seeds add a lovely crunch. Trust us, this one will become a regular in your dinner rotation!

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

4 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. In a small pot, combine rice, ¾ cup water and a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, toss green beans on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until golden 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 hoisin sauce, honey, 2 tablespoons water and Sriracha to taste.
4. Pat chicken dry with paper towels and season with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3-5 minutes (it will finish cooking in the next step).
5. Add scallion whites and ginger to the pan. Cook until fragrant, about 1 minute. Pour in the sauce and cook until thickened and chicken is cooked through, 2-3 minutes more. Turn off heat.
6. Fluff rice with a fork and stir in 1 tablespoon butter; season with salt and pepper. Divide rice, green beans and chicken between plates. Garnish with scallion greens and sesame seeds. Serve.

Recipe Tips

FAQ

Can I use chicken thighs instead of breast strips?

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

Is there a substitute for hoisin sauce?

You can use a mix of soy sauce, peanut butter and a touch of honey or molasses as a substitute, but the flavor will be slightly different.

Can I make this dish gluten-free?

To make it gluten-free, use tamari or coconut aminos instead of hoisin sauce (which contains wheat) and ensure your Sriracha is gluten-free.