Sticky Honey Ginger Chicken with Green Beans and Jasmine Rice

Craving that sticky-sweet chicken from your favorite takeout spot? Now you can make it at home with a fresh twist. We’ve swapped the heavy glaze for a bright combination of ginger, honey and soy sauce. The result is a lighter, more flavorful dish that’s just as satisfying.

This recipe pairs the glazed chicken with crisp-tender green beans and fluffy jasmine rice. It’s a complete meal that comes together in about 30 minutes. Perfect for busy weeknights when you want something delicious without the delivery wait.

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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. Bring 1 cup water and a pinch of salt to a boil in a small pot. Wash and dry all produce. 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 (we sent more) and let reduce until almost dry and evaporated.
4. Stir 1 tablespoon soy sauce (we sent more), 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.

Can I make this recipe gluten-free?

Absolutely. Substitute soy sauce with tamari or coconut aminos and ensure your stock concentrate is 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 until warmed through.