Honey Miso Chicken with Ginger Rice and Sriracha Green Beans

This honey miso chicken recipe is all about big flavor with minimal effort. The secret? A quick pan sauce made with scallion, ginger, miso concentrate, honey, butter and lime juice that comes together in just 5 minutes. Drizzle it over perfectly seared chicken cutlets and serve with zesty ginger rice and tender green beans with a kick of sriracha and sesame.

It’s a complete meal that feels special enough for a weekend dinner but comes together quickly on a busy weeknight. The combination of savory miso, sweet honey and bright lime creates a sauce that’s irresistible, while the ginger rice and spicy green beans round out the plate beautifully.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine jasmine rice with 1.5 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the ginger rice: While rice cooks, peel and grate or mince the ginger. Stir half of the ginger into the cooked rice along with a drizzle of olive oil and salt to taste. Keep warm.
3. Cook the green beans: Trim the ends of the green beans. Heat 1 teaspoon cooking oil in a medium skillet over medium-high heat. Add green beans and cook, stirring occasionally, until tender and lightly charred, about 4-5 minutes. Remove from heat and toss with sriracha and sesame seeds. Set aside.
4. Season and sear the chicken: Pat chicken cutlets dry with paper towels. Season both sides with salt and pepper. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
5. Make the pan sauce: Reduce heat to medium. Add remaining olive oil to the skillet. Add the sliced scallions (white and light green parts) and remaining ginger; cook for 1 minute until fragrant. Stir in miso sauce concentrate, honey and 2 tablespoons water. Cook for 1 minute, scraping up any browned bits. Remove from heat and whisk in butter until melted. Squeeze in lime juice to taste.
6. Serve: Slice chicken or leave whole. Serve chicken over ginger rice, drizzle with pan sauce and add green beans on the side. Garnish with scallion greens if desired.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can use any long-grain white rice or even brown rice, but adjust the cooking time and liquid according to package instructions.

What can I substitute for miso sauce concentrate?

If you don’t have miso concentrate, you can use 2 tablespoons white miso paste mixed with 1 tablespoon soy sauce and 1 teaspoon sugar.

How do I store leftovers?

Store chicken, rice and green beans separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.