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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
White Wine Vinegar
Chicken Stock Concentrate
Bring 1 cup water (2 cups for 4 servings) and a pinch of salt to a boil in a small pot. Wash and dry all produce. Mince garlic. Quarter lime. Peel and mince ginger until you have 1 TBSP.
Once water boils, add rice to pot. Cover and lower heat to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, season chicken all over 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, 4-5 minutes per side. Turn off heat; remove from pan and set aside.
Heat another drizzle of oil in same pan over medium-low. Add garlic and minced ginger. Cook, stirring, until softened and fragrant, about 1 minute. Add 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.
Microwave green beans in their bag until just tender, 2-4 minutes. Transfer to a medium bowl; season with salt, pepper, and a squeeze of lime juice.
Divide rice between plates. Top with green beans and chicken. Serve with remaining lime wedges on the side for squeezing over.