Spicy Honey Soy Chicken with Roasted Green Beans and Jasmine Rice

This speedy skillet chicken is coated in a glossy, sweet-and-spicy glaze made with honey, sweet soy, Sriracha and fresh ginger. It’s a flavor-packed dinner that comes together in just 25 minutes.

On the side, we’ve got crisp-tender roasted green beans and fragrant jasmine rice-both perfect for soaking up every last drop of that irresistible sauce. It’s a complete meal that’s sure to become a weeknight favorite.

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Ingredients

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Rinse the jasmine rice in a fine-mesh sieve. In a small pot, combine rice, 3/4 cup water 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 the green beans if needed. Spread them on a baking sheet, drizzle with oil and season with salt and pepper. Roast on the top rack until golden and tender, 12-15 minutes.
3. Meanwhile, thinly slice the scallions, separating white parts from green tops. Peel and mince the ginger. In a small bowl, whisk together the sweet soy glaze, honey, 2 tablespoons water and Sriracha (adjust to your spice preference).
4. Pat the chicken dry with paper towels. Heat a drizzle of oil in a large skillet over medium-high heat. Add the chicken in a single layer, season with salt and pepper and cook, stirring occasionally, until browned and nearly cooked through, 3-5 minutes.
5. Add the scallion whites and minced ginger to the pan. Cook until fragrant, about 1 minute. Pour in the soy-honey mixture and cook, stirring, until the sauce thickens and coats the chicken, 2-3 minutes. Remove from heat.
6. Fluff the rice with a fork and season with salt and pepper. Divide rice, green beans and chicken among plates. Garnish with scallion greens and sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use frozen green beans?

Yes, you can use frozen green beans. No need to thaw; just toss them with oil and seasonings and roast for a few extra minutes until tender.

What can I substitute for sweet soy glaze?

You can mix 3 tablespoons soy sauce with 1 tablespoon brown sugar or honey to approximate the sweet soy glaze.

Is this dish spicy?

It has a mild kick from the Sriracha. You can adjust the amount to make it milder or spicier.