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Honey Miso Chicken

Honey Miso Chicken

with Ginger Rice & Sesame Sriracha Green Beans

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Looking for a way to add tons of extra flavor to your meal with almost NO effort? We’ve got two words for you: pan sauce. This one comes together in mere 5 minutes with aromatic scallion and ginger, umami-packed miso sauce concentrate, sweet honey, rich butter, and tangy lime juice. It’s drizzled all over seared chicken cutlets, then served with zesty rice and tender green beans. If you find yourself licking the plate clean, we won’t judge.

Allergens:SoyMilk

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

1 unit

Lime

1 thumb

Ginger

6 ounce

Green Beans

1 tablespoon

Sesame Seeds

¾ cup

Jasmine Rice

10 ounce

Chicken Cutlets

1 unit

Miso Sauce Concentrate

(ContainsSoy)

2 teaspoon

Honey

1 teaspoon

Sriracha

Not included in your delivery

Salt

Pepper

2 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories710 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate83 g
Sugar12 g
Dietary Fiber4 g
Protein34 g
Cholesterol130 mg
Sodium390 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.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Small pot
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Zest lime until you have 1 tsp; quarter lime.

2

• Melt 1 TBSP butter in a small pot over medium-high heat. Add half the ginger and cook until fragrant, 30-60 seconds. • Add rice and stir to coat. Stir in 1¼ cups water (2¼ 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.

3

• While rice cooks, toss green beans on a baking sheet with a drizzle of olive oil; season with salt and pepper. • Roast on top rack until tender and lightly browned, 12-15 minutes. • Carefully toss with half the sriracha (save the rest for serving) and as many sesame seeds as you like.

4

• Meanwhile, pat chicken* dry with paper towels. Season lightly with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a plate.

5

• Heat a drizzle of olive oil in pan used for chicken over medium-high heat. Add scallion whites and remaining ginger; cook, stirring occasionally, until slightly softened, 1-2 minutes. • Stir in miso sauce concentrate, honey, ¼ cup water (1/3 cup for 4 servings), and a squeeze of lime juice. Simmer until sauce is reduced by half, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper to taste.

6

• Fluff rice with a fork; stir in lime zest and season with salt. • Divide rice, chicken, and green beans between plates. Top chicken with sauce and scallion greens. Drizzle with remaining sriracha if desired. Serve with remaining lime wedges on the side.