Sticky Honey Ginger Chicken with Green Beans and Jasmine Rice

Craving that sticky-sweet chicken from your favorite takeout spot? This homemade version delivers all the flavor without the heavy grease. Fresh ginger and garlic meet honey and soy sauce for a glaze that coats every bite of tender chicken. Served alongside crisp green beans and fluffy jasmine rice, it’s a satisfying meal that comes together in about 30 minutes.

The secret is building layers of flavor: sear the chicken, then sauté ginger and garlic, deglaze with vinegar and simmer the glaze until thick and glossy. Toss the chicken back in to coat and you’ve got a dish that rivals any delivery. Plus, the green beans get a quick microwave steam and a pan-sear for a perfect crunch.

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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

1.5 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce HoneyView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring 1 cup water and a pinch of salt to a boil in a small pot. Mince garlic. Cut lime into wedges. Peel ginger, then mince until you have 1 tablespoon.
2. Once water boils, add rice to pot. Cover, lower heat and reduce to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Add to pan and cook until no longer pink in center, 4-5 minutes per side. Remove from pan and set aside.
3. Reduce heat under pan to medium-low and add a drizzle of oil. Add minced ginger and garlic. Cook, tossing, until softened and fragrant, about 1 minute. Pour in 1½ tablespoons vinegar (you’ll have extra) and let reduce until almost dry and evaporated.
4. Stir 1 tablespoon soy sauce (you’ll have extra), 2 tablespoons water, stock concentrate and honey into same pan. Let simmer until mixture thickens to a glaze-like consistency, 2-3 minutes. Remove from heat, then return chicken to pan and toss to coat. Set aside until rest of meal is ready.
5. Place green beans in a medium, microwave-safe bowl with a splash of water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave on high until just tender, about 2 minutes. Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Thoroughly drain green beans, then add to pan. Cook, tossing occasionally, until lightly crisped, 3-5 minutes. Season with salt, pepper and a squeeze of lime.
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 well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

What can I substitute for white wine vinegar?

Rice vinegar or apple cider vinegar are good substitutes. Use the same amount.

Is this recipe gluten-free?

It can be if you use tamari or a gluten-free soy sauce. The recipe as written contains soy sauce with wheat.