Sweet-As-Honey Chicken

Name: Sweet-As-Honey Chicken with Green Beans over Jasmine Rice
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 2 clove Garlic; 1 unit Lime; 1 thumb Ginger; ½ cup Jasmine Rice; 12 ounce Chicken Breasts; 5 teaspoon White Wine Vinegar; 1 unit Chicken Stock Concentrate; 4 teaspoon Honey; 2 tablespoon Soy Sauce; 6 ounce Green Beans; 2 teaspoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper

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.

Tags:

Family Friendly

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 clove

Garlic

1 unit

Lime

1 thumb

Ginger

½ cup

Jasmine Rice

12 ounce

Chicken Breasts

5 teaspoon

White Wine Vinegar

1 unit

Chicken Stock Concentrate

4 teaspoon

Honey

2 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

6 ounce

Green Beans

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

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.

Utensils

•Peeler

•Small pot

•Large Pan

•Paper Towel

•Medium Bowl

Instructions

PDF

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).

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.

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.

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.

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.