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 honey create a glossy sauce that coats juicy chicken breasts, while crisp green beans and fluffy jasmine rice round out the meal.

Best of all, this dish comes together in just 30 minutes using simple ingredients. It’s perfect for a busy weeknight when you want something satisfying but don’t want to wait for delivery. 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

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 ounce 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 garlic. Cut lime into wedges. Peel and mince ginger until you have 1 TBSP (2 TBSP for 4).
2. Once water is boiling, add rice to pot. Cover and lower heat to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, pat chicken dry with paper towels; season 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. Remove from pan and set aside.
3. Heat another drizzle of oil in same pan over medium-low heat. Add garlic and minced ginger. Cook, stirring, until softened and fragrant, about 1 minute. Add vinegar and let cook until almost evaporated.
4. Stir stock concentrate, honey, half the soy sauce (use all for 4 servings) and 2 TBSP water (¼ cup for 4) into pan. Simmer until mixture thickens to a glaze-like consistency, 2-3 minutes. Turn off heat, then return chicken to pan and turn to coat in glaze.
5. Microwave green beans in their bag until just tender, 2-4 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Transfer to a medium bowl; stir in 1 TBSP butter until melted. Squeeze in lime juice to taste. Season with salt and pepper.
6. Divide rice between plates. Top with green beans, chicken and any remaining glaze. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

Can I substitute the honey with another sweetener?

Maple syrup or agave nectar can be used as a substitute, though the flavor will vary slightly.

Is this recipe gluten-free?

The recipe contains soy sauce, which typically has wheat. Use tamari or a gluten-free soy sauce to make it gluten-free.