Sticky Honey Ginger Chicken with Green Beans and Jasmine Rice

Craving the sticky-sweet chicken from your favorite takeout spot but want something you can whip up any night of the week? This honey ginger chicken delivers all the flavor without the heavy grease. A fresh burst of ginger and a swirl of honey and soy sauce create a light, glossy glaze that coats tender chicken breasts perfectly.

Served over a bed of fluffy jasmine rice with crisp-tender green beans on the side, this meal is a complete dinner that’s both satisfying and surprisingly simple to make. Say goodbye to takeout menus and hello to your new weeknight favorite.

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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

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring 1 cup water and a pinch of salt to a boil in a small pot. Mince the garlic. Cut the lime into wedges. Peel the ginger and mince until you have 1 tablespoon.
2. Once the water boils, add the rice to the pot. Cover, lower the heat and reduce to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Season the chicken all over with salt and pepper. Add to the pan and cook until no longer pink in the center, 4-5 minutes per side. Remove from the pan and set aside.
3. Reduce the heat under the pan to medium-low and add a drizzle of oil. Add the minced ginger and garlic. Cook, tossing, until softened and fragrant, about 1 minute. Pour in 1½ tablespoons vinegar (you have extra) and let reduce until almost dry and evaporated.
4. Stir 1 tablespoon soy sauce (you have extra), 2 tablespoons water, the stock concentrate and honey into the same pan. 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 toss to coat. Set aside until the rest of the meal is ready.
5. Place the green beans in a medium microwave-safe bowl with a splash of water. Cover the bowl with plastic wrap and poke a few holes in the wrap. Microwave on high until just tender, about 2 minutes. Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Thoroughly drain the green beans, then add to the pan. Cook, tossing occasionally, until lightly crisped, 3-5 minutes. Season with salt, pepper and a squeeze of lime.
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 well. 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.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet.