Honey-Ginger Soy Chicken with Green Beans and Jasmine Rice

This honey-ginger soy chicken brings together tender pan-seared chicken, a quick savory-sweet glaze and a fresh squeeze of lime for balance.

Serve it over fragrant jasmine rice with crisp-tender green beans for a complete dinner that feels bright, saucy and satisfying without a complicated method.

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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 the produce. Mince the garlic. Cut the lime into wedges. Peel and mince the ginger until you have about 1 tablespoon.
2. In a small pot, bring 1 cup water and a pinch of salt to a boil. Stir in the jasmine rice, cover, reduce the heat to a gentle simmer and cook until tender, about 15 minutes.
3. While the rice cooks, heat a drizzle of vegetable oil in a large pan over medium-high heat. Season the chicken breasts all over with salt and pepper.
4. Add the chicken to the hot pan and cook until no longer pink in the center, 4 to 5 minutes per side. Transfer the chicken to a plate and set aside.
5. Reduce the heat under the same pan to medium-low and add another drizzle of oil. Add the minced ginger and garlic and cook, stirring or tossing, until fragrant and softened, about 1 minute.
6. Pour in the white wine vinegar and let it bubble until almost fully reduced and the pan is nearly dry.
7. Stir in the soy sauce, 2 tablespoons water, chicken stock concentrate and honey. Simmer until the sauce thickens into a glossy glaze, 2 to 3 minutes.
8. Remove the pan from the heat. Return the chicken to the pan and turn to coat it in the glaze. Set aside while you finish the green beans.
9. Place the green beans in a microwave-safe medium bowl with a splash of water. Cover with plastic wrap and poke a few small holes in the wrap. Microwave on high until just tender, about 2 minutes.
10. Drain the green beans well. Heat a drizzle of oil in a medium pan over medium-high heat, then add the drained green beans. Cook, tossing occasionally, until lightly crisped, 3 to 5 minutes.
11. Season the green beans with salt, pepper and a squeeze of lime juice.
12. Divide the jasmine rice between plates. Top with the glazed chicken and green beans and serve with the remaining lime wedges for squeezing over the dish.

Recipe Tips

FAQ

Can I make this with the listed ingredients for more servings?

Yes. The source quantities include a 4-serving version: use 4 cloves garlic, 1 lime, 1 thumb ginger, 1 cup jasmine rice, 24 ounces chicken breasts, 3 tablespoons white wine vinegar, 2 tablespoons soy sauce, 2 units chicken stock concentrate, 2 ounces honey, 12 ounces green beans and 2 tablespoons vegetable oil.

What does the sauce taste like?

The glaze is sweet from honey, savory from soy sauce and stock concentrate, aromatic from ginger and garlic and balanced with white wine vinegar and lime.

Do I need to steam the green beans before pan-cooking them?

Yes, this method briefly microwaves the green beans with a splash of water first so they become just tender, then finishes them in a pan for light crisping.

What allergens are present in this recipe?

The soy sauce listed in the source contains soy and wheat.