Sticky Hoisin Honey Chicken with Green Beans and Jasmine Rice

This sticky hoisin honey chicken is the perfect quick weeknight dinner when you’re craving something sweet, savory and a little spicy. Tender chicken strips are coated in a glossy sauce made with hoisin, honey and a touch of sriracha, then served over fluffy jasmine rice with crisp roasted green beans.

Ready in just 20 minutes, this dish brings bold Asian-inspired flavors to your table without the wait for takeout. Fresh ginger and scallions add aromatic depth, while sesame seeds provide a nutty finish. It’s a balanced, satisfying meal that comes together in a single pan.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

4 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all 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, toss green beans 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 hoisin, honey, 2 TBSP water (3 TBSP for 4 servings) and sriracha to taste.
4. Pat chicken dry with paper towels and season with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and 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 sauce. Cook until sauce has thickened and coats chicken and chicken is cooked through, 2-3 minutes. Turn off heat.
6. Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings); 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 a different protein instead of chicken?

Yes, you can substitute chicken with thinly sliced pork, beef or tofu. Adjust cooking time as needed to ensure the protein is cooked through.

Can I make this dish gluten-free?

To make it gluten-free, use tamari or coconut aminos in place of hoisin sauce (which contains wheat). Also ensure your sriracha is gluten-free.

How do I store leftovers?

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