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Asian Recipes
Better Than Takeout Hoisin Chicken

Better Than Takeout Hoisin Chicken

with Green Beans and Jasmine Rice

20-Min Meal
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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 kitchen...in 20 minutes, no less!


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

Preparation Time20 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ cup

Jasmine Rice

2 unit


1 thumb


1 unit

Chili Pepper

4 tablespoon

Hoisin Sauce

(ContainsSoy, 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



2 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Instructionsarrow up iconarrow up icon
Cook Rice
Cook Rice

Wash and dry all 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.


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

Cook Chicken
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
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.

Make Sauce
Make Sauce

Once chicken is cooked through, add scallion whites and ginger to pan. Cook until fragrant, 30 seconds to 1 minute, then pour in hoisin mixture. Let cook until sauce is thickened and glazes the chicken, 2-3 minutes. Turn off heat.

Finish and Serve
Finish and Serve

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