HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet As Honey Chicken
Sweet-As-Honey Chicken

Sweet-As-Honey Chicken

with Green Beans over Jasmine Rice

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We all have a soft spot for the sticky-sweet chicken that’s a staple of takeout dinners. But it’s not exactly a meal for any night of the week—until now. We’re swapping out the heavy glaze for a fresh burst of ginger and a swirl of honey and soy sauce. Served with tender green beans on a bed of jasmine rice, it’ll give you a good reason to toss out the phone number for your delivery joint.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


1 unit


1 thumb


½ cup

Jasmine Rice

12 ounce

Chicken Breasts

1.5 tablespoon

White Wine Vinegar

1 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 unit

Chicken Stock Concentrate

1 ounce


6 ounce

Green Beans

Not included in your delivery

1 tablespoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2259 kJ
Calories540 kcal
Fat12 g
Saturated Fat2.5 g
Carbohydrate71 g
Sugar19 g
Dietary Fiber4 g
Protein41 g
Cholesterol105 mg
Sodium480 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.
Utensilsarrow down iconarrow down icon
Small Pan
Large Pan
Small pot
Plastic Wrap
Medium Bowl
Medium Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Bring 1 cup water and a pinch of salt to a boil in a small pot. Mince garlic. Cut lime into wedges. Peel ginger, then mince until you have 1 TBSP.


Once water boils, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Add to pan and cook until no longer pink in center, 4-5 minutes per side. Remove from pan and set aside.


Reduce heat under pan to medium-low and add a drizzle of oil. Add minced ginger and garlic. Cook, tossing, until softened and fragrant, about 1 minute. Pour in 1½ TBSP vinegar (we sent more) and let reduce until almost dry and evaporated.


Stir 1 TBSP soy sauce (we sent more), 2 TBSP water, stock concentrate, and honey into same pan. Let simmer until mixture thickens to a glaze-like consistency, 2-3 minutes. Remove from heat, then return chicken to pan and toss to coat. Set aside until rest of meal is ready.


Place green beans in a medium, microwave-safe bowl with a splash of water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave on high until just tender, about 2 minutes. Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Thoroughly drain green beans, then add to pan. Cook, tossing occasionally, until lightly crisped, 3-5 minutes. Season with salt, pepper, and a squeeze of lime.


Divide rice between plates. Top with green beans and chicken. Serve with remaining lime wedges on the side for squeezing over.