Sweet-As-Honey Chicken
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Sweet-As-Honey Chicken

Sweet-As-Honey Chicken

with Green Beans over Jasmine Rice

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.

Family Friendly

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

Total Time30 minutes
Prep Time


serving amount

2 clove


1 unit


1 thumb


½ cup

Jasmine Rice

12 ounce

Chicken Breasts

5 teaspoon

White Wine Vinegar

1 unit

Chicken Stock Concentrate

4 teaspoon


2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

6 ounce

Green Beans

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2385 kJ
Calories570 kcal
Fat16 g
Saturated Fat6 g
Carbohydrate60 g
Sugar14 g
Dietary Fiber3 g
Protein39 g
Cholesterol135 mg
Sodium520 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.


Small pot
Large Pan
Paper Towel
Medium Bowl



In a small pot, combine ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil. Meanwhile, wash and dry all produce (except green beans). Mince garlic. Cut lime into wedges. Peel and mince ginger until you have 1 TBSP (2 TBSP for 4).

Cook Rice and Chicken

Once water is boiling, add rice to pot. Cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. Meanwhile, pat chicken dry with paper towels; season 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, 5-7 minutes per side. Remove from pan and set aside.

Cook Aromatics

Heat another drizzle of oil in same pan over medium-low heat. Add garlic and minced ginger. Cook, stirring, until softened and fragrant, 30 seconds to 1 minute. Add vinegar and let cook until almost evaporated.

Make Glaze

Stir stock concentrate, honey, half the soy sauce (use all for 4 servings), and 2 TBSP water (¼ cup for 4) into pan. Simmer until mixture is thick and glossy, 2-3 minutes. Turn off heat; return chicken to pan and turn to coat in glaze.

Cook Green Beans

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 transfer to a medium bowl and toss with 1 TBSP butter until melted. Squeeze in lime juice to taste. Season with salt and pepper.


Divide rice between plates. Top with green beans, chicken, and any remaining glaze. Serve with remaining lime wedges on the side.