Sticky Honey Ginger Chicken with Green Beans and Jasmine Rice

Craving that sticky-sweet chicken from your favorite takeout spot but want to skip the delivery? This honey ginger chicken recipe brings all the flavor home with a fresh, simple twist. Instead of a heavy glaze, we use a bright combination of ginger, honey and soy sauce that coats tender chicken breasts perfectly. It’s quick enough for a weeknight but impressive enough for company.

Paired with crisp green beans tossed in butter and lime and served over fluffy jasmine rice, this dish is a complete meal that’s both satisfying and surprisingly light. Once you taste how easy it is to make, you might just forget that takeout menu.

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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

4 teaspoon 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. In a small pot, combine ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil. Meanwhile, wash and dry all produce (except green beans). Mince garlic. Cut lime into wedges. Peel and mince ginger until you have 1 tablespoon (2 tablespoons for 4 servings).
2. Once water is boiling, add rice to the pot. Cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. 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, 5-7 minutes per side. Remove from pan and set aside.
3. Heat another drizzle of oil in the same pan over medium-low heat. Add garlic and minced ginger. Cook, stirring, until softened and fragrant, 30 seconds to 1 minute. Add vinegar and let cook until almost evaporated.
4. Stir in stock concentrate, honey, half the soy sauce (use all for 4 servings) and 2 tablespoons water (¼ cup for 4 servings). Simmer until mixture is thick and glossy, 2-3 minutes. Turn off heat; return chicken to pan and turn to coat in glaze.
5. Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (Tip: No microwave? Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully transfer to a medium bowl and toss with 1 tablespoon 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-thighs may take a few minutes longer to cook through.

Is there a substitute for white wine vinegar?

You can use rice vinegar or apple cider vinegar for a similar tangy flavor.

Can I make this dish ahead of time?

The chicken and glaze can be prepared in advance and reheated gently. Cook the rice and green beans fresh for best texture.