Sticky Honey Ginger Chicken with Green Beans and Jasmine Rice

Craving that sticky-sweet chicken from your favorite takeout spot? This homemade version delivers all the flavor without the heavy glaze. Fresh ginger and a swirl of honey and soy sauce create a light, aromatic sauce that coats tender chicken breasts perfectly.

Paired with crisp-tender green beans and fluffy jasmine rice, this dish is a complete meal that comes together in about 30 minutes. It’s so simple and delicious, you might just toss out that takeout menu for good.

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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

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon HoneyView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 3/4 cup water (1 1/2 cups for 4 servings) and a pinch of salt to a boil in a small pot. Wash and dry all produce (except green beans). Mince the garlic. Quarter the lime. Peel and mince the ginger until you have 1 tablespoon (2 tablespoons for 4 servings).
2. Once the water boils, stir in the rice. Cover, reduce heat to a gentle simmer and cook until tender, about 15 minutes. Meanwhile, season the chicken breasts all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 4-5 minutes per side. Turn off the heat; remove the chicken from the pan and set aside.
3. Heat another drizzle of oil in the same pan over medium-low heat. Add the minced garlic and ginger. Cook, stirring, until softened and fragrant, about 1 minute. Add the white wine vinegar and let it reduce until almost evaporated.
4. Stir in the chicken stock concentrate, honey, half the soy sauce (use all for 4 servings) and 2 tablespoons water (1/4 cup for 4 servings). Let simmer until the mixture thickens to a glaze-like consistency, 2-3 minutes. Remove from heat, then return the chicken to the pan and turn to coat. Set aside.
5. Microwave the green beans in their bag until just tender, 2-4 minutes. (No microwave? Steam the beans in a small pot with a splash of water until just tender, 5-7 minutes.) Transfer to a medium bowl; stir in 1 tablespoon butter until melted. Season with salt, pepper and a squeeze of lime juice.
6. Divide the rice between plates. Top with the green beans and chicken. Serve with the remaining lime wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

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

Is there a substitute for white wine vinegar?

You can use rice vinegar or apple cider vinegar in its place.

Can I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce and ensure your stock concentrate is gluten-free.