Honey Soy Glazed Chicken with Roasted Green Beans and Jasmine Rice

This honey soy glazed chicken is the ultimate quick and delicious weeknight dinner. Tender chicken pieces are cooked in a sweet and savory glaze made with honey, sweet soy, Sriracha and fresh ginger, creating a perfect balance of flavors. Served alongside crispy roasted green beans and fragrant jasmine rice, this meal comes together in just 25 minutes.

Whether you’re looking for a fast dinner after a busy day or a crowd-pleasing meal that doesn’t require hours in the kitchen, this recipe delivers. The glaze doubles as a sauce that coats the chicken beautifully and pairs wonderfully with the rice and green beans. It’s a winner-winner chicken dinner that will become a regular in your rotation.

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Ingredients

20 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView 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 ounce Ginger PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, trim green beans if necessary. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until golden brown and tender, 12-15 minutes.
3. Meanwhile, trim and thinly slice scallions, separating whites from greens. In a small bowl, combine ginger paste, sweet soy glaze, honey, 2 TBSP water (3 TBSP for 4 servings) and Sriracha to taste.
4. Open package of chicken and drain off any excess liquid; season with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and almost cooked through, 3-5 minutes.
5. Once chicken is browned, add scallion whites to pan. Cook until fragrant, 1 minute. Pour in soy honey sauce. Cook until sauce has thickened and chicken is coated and cooked through, 2-3 minutes. Turn off heat.
6. Fluff rice with a fork and season with salt and pepper. Divide rice, green beans and chicken between plates. Garnish with scallion greens and sesame seeds. Serve.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

Is there a substitute for sweet soy glaze?

You can make a quick substitute by combining 3 tablespoons soy sauce with 1 tablespoon brown sugar or honey.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet.