Better Than Takeout Hoisin Chicken
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Better Than Takeout Hoisin Chicken

Better Than Takeout Hoisin Chicken

with Green Beans and Jasmine Rice

Hopelessly hooked on takeout? We’ve got just the cure. Ditch the overly-expensive white boxes for our tasty, homemade rendition! The chicken is sweet, savory, spicy, and aromatic thanks to a combo of honey, hoisin, sriracha, and fresh ginger. On the side, there’s crisp green beans and a heap of steamy rice. So, skip the takeout joint and find out how easy and delicious it is to whip up this dish in your very own 20 minutes, no less!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time


serving amount

½ cup

Jasmine Rice

2 unit


1 thumb


1 unit

Chili Pepper

4 tablespoon

Hoisin Sauce

(Contains Soy, Wheat)

1 teaspoon


2 teaspoon


10 ounce

Chicken Breast Strips

6 ounce

Green Beans

1 tablespoon

Sesame Seeds

Not included in your delivery

1 tablespoon


(Contains Milk)

2 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)2594 kJ
Calories620 kcal
Fat21 g
Saturated Fat7 g
Carbohydrate72 g
Sugar27 g
Dietary Fiber4 g
Protein35 g
Cholesterol130 mg
Sodium740 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Small Bowl
Large Pan
Paper Towel
Large Bowl


Cook Rice

Wash and dry all produce (except green beans). 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.

Prep and Make Sauce

Meanwhile, trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Thinly slice chili, removing seeds for less heat. In a small bowl, combine hoisin, sriracha, honey, and 2 TBSP water (3 TBSP for 4 servings).

Cook Chicken

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 and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Cook Green Beans

While chicken cooks, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully remove green beans from bag and transfer to a large bowl; toss with 1 TBSP butter, salt, and pepper until evenly coated.

Coat Chicken

Once chicken is cooked through, add scallion whites and ginger to pan. Cook until fragrant, 30-60 seconds, then pour in sauce. Cook until sauce has thickened and coats chicken, 2-3 minutes. Turn off heat.

Finish and Serve

Fluff rice with a fork and season with salt and pepper. Divide rice, green beans, and chicken between plates. Garnish with scallion greens, sesame seeds, and chili to taste.