Sweet Soy Honey Chicken with Roasted Green Beans and Jasmine Rice

This sweet and savory chicken dish is a weeknight winner, ready in just 25 minutes. Tender chicken pieces are coated in a glossy glaze made with sweet soy, honey, fresh ginger and a touch of Sriracha for heat. The combination of sweet, savory and spicy flavors is absolutely irresistible.

On the side, we have crisp roasted green beans and fragrant jasmine rice that soak up every bit of that delicious sauce. It’s a complete meal that feels special but comes together with minimal effort. Perfect for busy nights when you want something tasty without spending hours in the kitchen.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

16 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 ounce Ginger PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, trim green beans if necessary. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until golden brown and tender, 12-15 minutes.
3. Meanwhile, trim and thinly slice scallions, separating whites from greens. In a small bowl, combine ginger paste, sweet soy glaze, honey, 2 TBSP water (3 TBSP for 4 servings) and Sriracha to taste.
4. Open package of chicken and drain off any excess liquid; season with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and almost cooked through, 3-5 minutes.
5. Once chicken is browned, add scallion whites to pan. Cook until fragrant, 1 minute. Pour in soy honey sauce. Cook until sauce has thickened and chicken is coated and cooked through, 2-3 minutes. Turn off heat.
6. Fluff rice with a fork and season with salt and pepper. For extra flavor, stir in 1 TBSP butter (2 TBSP for 4 servings). Divide rice, green beans and chicken between plates. Garnish with scallion greens and sesame seeds. Serve.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast?

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

Can I make this dish ahead of time?

The chicken and rice can be made ahead and reheated. The green beans are best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.

Is this recipe gluten-free?

The sweet soy glaze typically contains wheat, so it is not gluten-free. For a gluten-free version, use tamari or a gluten-free soy sauce alternative.