Sticky Honey Ginger Chicken with Green Beans and Jasmine Rice

Craving that sticky-sweet chicken from your favorite takeout spot? Now you can whip it up in your own kitchen with a lighter, fresher twist. This recipe swaps heavy glazes for a bright ginger and honey sauce, balanced with a touch of soy sauce and white wine vinegar.

Paired with tender green beans and fluffy jasmine rice, this meal is quick enough for a weeknight but special enough to satisfy any craving. Say goodbye to takeout menus and hello to your new go-to dinner!

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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

1.5 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce HoneyView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 1 cup water (2 cups for 4 servings) and a pinch of salt to a boil in a small pot. Wash and dry all produce. Mince garlic. Quarter lime. Peel and mince ginger until you have 1 tablespoon.
2. Once water boils, add rice to pot. Cover and lower heat to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, season chicken all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-5 minutes per side. Turn off heat; remove from pan and set aside.
3. Heat another drizzle of oil in same pan over medium-low. Add garlic and minced ginger. Cook, stirring, until softened and fragrant, about 1 minute. Add 1½ tablespoons vinegar (we sent more) and let reduce until almost dry and evaporated.
4. Stir 1 tablespoon soy sauce (we sent more), 2 tablespoons water, stock concentrate and honey into same pan. Let simmer until mixture thickens to a glaze-like consistency, 2-3 minutes. Remove from heat, then return chicken to pan and toss to coat. Set aside until rest of meal is ready.
5. Microwave green beans in their bag until just tender, 2-4 minutes. Transfer to a medium bowl; season with salt, pepper and a squeeze of lime juice.
6. Divide rice between plates. Top with green beans and chicken. Serve with 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 well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

What can I substitute for white wine vinegar?

Rice vinegar or apple cider vinegar are good substitutes. Use the same amount.

Can I make this dish ahead of time?

The chicken and rice can be prepared a day in advance. Reheat gently on the stovetop or microwave, adding a splash of water to loosen the glaze if needed.