Glazed Chicken
with Green Beans and Coconut Rice
- Tree Nuts
- Soy
- Wheat
Rice is the ultimate side dish. It’s hearty, versatile, and beloved by even the pickiest of eaters. In this recipe, we take this classic side up a notch by infusing it with rich, slightly sweet coconut milk. It pairs with juicy chicken and crispy green beans for an all-around awesome dinner.
Ingredients
24 ounce
Chicken Breasts
1.5 cup
Basmati Rice
12 ounce
Green Beans
2 clove
Garlic
1 thumb
Ginger
1 can
Coconut Milk
(Contains: Tree Nuts)
2 unit
Honey
4 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
Not included in your delivery
4 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. In a medium pot, bring the coconut milk, 1 cup water, and a pinch of salt to a boil. Meanwhile, trim the long stemmed ends of the green beans. Mince or grate the garlic. Peel and mince or grate 2 teaspoons ginger. Once the liquid is boiling, add the rice to the pot. Cover and reduce to a low simmer for 15-20 minutes, until tender.
Cut the chicken into thin strips, and season on all sides with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Once hot, add the chicken strips. Cook 3-4 minutes, turning once, until golden brown. (TIP: You may need to work in batches so you don’t overcrowd the pan.) Remove from the pan and set aside.
Cook the green beans: Heat another large drizzle of oil in the same pan over medium heat. Add the green beans. Cook, tossing, for 5-6 minutes, until tender. Season with salt and pepper.
Meanwhile, combine the soy sauce, ginger, garlic, 2 Tablespoons honey, and 2 Tablespoons water in a small bowl.
Return the chicken to the pan and pour in the glaze. Increase heat to medium-high. Toss 1-2 minutes, until the glaze thickens.
Plate: Serve the glazed chicken and green beans on a bed of coconut rice. Enjoy!
