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    Weeknight Recipes

    Sweet Soy Honey Chicken with Green Beans & Jasmine Rice

    2 servings

    servings

    20 minutes

    active time

    25 minutes

    total time
    Start Cooking

    Ingredients

    ½ cup Jasmine Rice

    2 unit Scallions

    20 g Ginger Paste

    4 tablespoon Sweet Soy Glaze

    1 teaspoon Sriracha

    2 teaspoon Honey

    10 ounce Chopped Chicken Breast

    6 ounce Green Beans

    1 tablespoon Sesame Seeds

    1 tablespoon Cooking Oil

    Salt

    Pepper

    Directions

    • Adjust rack to top position and preheat oven to 425 degrees. 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.

    • 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.

    • 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.

    • Pat chicken* dry with paper towels and 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.

    • 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.

    • Fluff rice with a fork and season with salt and pepper. TIP: 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. Chicken is fully cooked when internal temperature reaches 165°.

    Nutrition

    Serving Size

    -

    Calories

    600 kcal

    Total Fat

    14 g

    Saturated Fat

    2.5 g

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    110 mg

    Sodium

    960 mg

    Total Carbohydrate

    70 g

    Dietary Fiber

    3 g

    Total Sugars

    25 g

    Protein

    38 g

    2 servings

    servings

    20 minutes

    active time

    25 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    ½ cup Jasmine Rice

    2 unit Scallions

    20 g Ginger Paste

    4 tablespoon Sweet Soy Glaze

    1 teaspoon Sriracha

    2 teaspoon Honey

    10 ounce Chopped Chicken Breast

    6 ounce Green Beans

    1 tablespoon Sesame Seeds

    1 tablespoon Cooking Oil

    Salt

    Pepper

    Directions

    1

    • Adjust rack to top position and preheat oven to 425 degrees. 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

    • Pat chicken* dry with paper towels and 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. TIP: 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. Chicken is fully cooked when internal temperature reaches 165°.