Honey Sriracha Chicken with Roasted Green Beans and Jasmine Rice

This honey sriracha chicken is the perfect weeknight dinner when you’re craving something sweet, savory and a little spicy. The glaze combines honey, sweet soy, sriracha and fresh ginger for a flavor-packed sauce that coats tender chicken pieces beautifully.

On the side, roasted green beans add a crisp, healthy element, while fragrant jasmine rice soaks up all the delicious sauce. Best of all, this entire meal comes together in just 20 minutes, making it a true winner for busy evenings.

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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 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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. Peel and mince ginger. In a small bowl, combine 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. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and almost cooked through, 3-5 minutes.
5. Once chicken is browned, add scallion whites and ginger to pan. Cook until fragrant, 1 minute. Pour in sweet 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 breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until cooked through.

Is there a substitute for sweet soy glaze?

You can mix 3 tablespoons soy sauce with 1 tablespoon brown sugar or honey as a substitute.

Can I make this dish ahead of time?

It’s best served fresh, but you can prep the sauce and trim the green beans in advance.