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 grease. A fresh burst of ginger and a swirl of honey and soy sauce create a glossy glaze that coats every bite of tender chicken. Paired with crisp green beans and fluffy jasmine rice, it’s a balanced meal that’s perfect for any night of the week.

Best of all, this recipe comes together in just 30 minutes using simple ingredients. You’ll love how the ginger and garlic infuse the sauce with aromatic warmth, while the honey adds just the right touch of sweetness. Serve it with lime wedges for a bright finish-it’s guaranteed to become a regular in your dinner rotation.

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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 and mince the ginger until you have 1 tablespoon.
2. Once the water boils, add the rice to the pot. Cover, lower the heat and simmer gently 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 of vinegar (we sent more) and let it reduce until almost dry and evaporated.
4. Stir the soy sauce, 2 tablespoons water, 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 tender, about 2 minutes. Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Drain the water from the bowl, then add the green beans 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 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.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet with a splash of water to loosen the sauce.