Soy Glazed Chicken Tenders with Jasmine Rice and Green Beans

These soy-glazed chicken tenders are a quick and flavorful weeknight dinner. Tossed in a thick, savory sauce made with soy sauce, garlic, ginger and a touch of sesame, they’re served over fluffy jasmine rice with crisp roasted green beans on the side.

The glaze comes together in minutes, coating each tender in a glossy, umami-rich finish. A sprinkle of sesame seeds and scallions adds the perfect finishing touch. This dish is sure to become a family favorite.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken TendersView ingredient guideLike ingredientDislike ingredient

3 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CornstarchView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat oven to 425°F. Bring 1¼ cups water and a large pinch of salt to a boil in a medium pot. Peel ginger and mince until you have 1 tablespoon. Mince garlic. Thinly slice scallions, keeping greens and whites separate. Halve lime; cut one half into wedges.
2. Once water is boiling, add rice to pot. Cover, lower heat and simmer until tender, 15-20 minutes. Remove from heat and keep covered.
3. Toss green beans with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast until crisp, 10-12 minutes. After roasting, toss with 1 teaspoon sesame oil, 1 teaspoon sesame seeds and a squeeze of lime.
4. Heat a drizzle of oil in a large pan over medium-high heat. Pat chicken dry with paper towel. Add to pan in a single layer and cook until browned but not cooked through, 2-4 minutes per side. Remove from pan and set aside.
5. Heat a large drizzle of oil in same pan over medium-high heat. In a small bowl, whisk soy sauce, 2 tablespoons sugar, 1 tablespoon white wine vinegar and ½ teaspoon cornstarch. Add scallion whites, garlic and ginger to pan. Cook, tossing, until softened, 1-2 minutes. Stir in soy sauce mixture and bring to a simmer. Let thicken slightly, about 2 minutes.
6. Return chicken to pan, toss to coat and cook until no longer pink in center, 2-3 minutes. Add a squeeze of lime to rice and fluff with a fork. Divide rice, green beans and chicken between plates. Drizzle with any remaining sauce. Garnish with scallion greens and remaining sesame seeds. Serve with lime wedges.

Recipe Tips

FAQ

Can I use chicken breast instead of tenders?

Yes, slice chicken breast into strips and adjust cooking time as needed.

Is there a substitute for white wine vinegar?

Rice vinegar or apple cider vinegar work well in this recipe.

Can I make this dish gluten-free?

Use tamari or gluten-free soy sauce instead of regular soy sauce.