This delicious chicken dish boasts sweet, savory and spicy flavors thanks to a quick homemade glaze of honey, sweet soy, Sriracha, and fresh ginger. On the side are crisp roasted green beans and fragrant jasmine rice (both super-delicious with that tasty sauce!). Oh, and did we mention it only takes 25 minutes to whip it all up? Winner-winner, fast and tasty chicken dinner!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Jasmine Rice
2 unit
Scallions
20 g
Ginger Paste
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 teaspoon
Sriracha
2 teaspoon
Honey
10 ounce
Chopped Chicken Breast
6 ounce
Green Beans
1 tablespoon
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
1 tablespoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1½ 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.
• While rice cooks, trim green beans if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and tender, 12-15 minutes.
• Meanwhile, trim and thinly slice scallions, separating whites from greens. • In a small bowl, combine ginger paste, sweet soy glaze, honey, 2 TBSP water (3 TBSP for 4 servings), and Sriracha to taste.
• Pat chicken* dry with paper towels and season with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and almost cooked through, 3-5 minutes.
• Once chicken is browned, add scallion whites to pan. Cook until fragrant, 1 minute. • Pour in soy honey sauce. Cook until sauce has thickened and chicken is coated and cooked through, 2-3 minutes. Turn off heat.
• Fluff rice with a fork and season with salt and pepper. TIP: For extra flavor, stir in 1 TBSP butter; 2 TBSP for 4 servings. • Divide rice, green beans, and chicken between plates. Garnish with scallion greens and sesame seeds. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet-and-spicy sauce, though some found it too sweet or gingery; adjusting spice levels to taste is recommended.
- Ease of prep: Quick and simple to make, with pre-chopped chicken saving time; some found rice tricky to cook perfectly.
- Suggestions: Consider adding peanuts or cashews for crunch; sautéing green beans instead of roasting for better texture.
- Portions: Several felt rice and chicken portions were small for two people; consider adding extra rice or protein.
- Leftovers: Reheats well for some; others found it even tastier the next day mixed in a bowl.
