Glazed Chicken
with Green Beans and Coconut Rice
Rice is the ultimate side dish. It’s hearty, versatile, and beloved by even the pickiest of eaters. In this recipe, we take this classic side up a notch by infusing it with rich, slightly sweet coconut milk. It pairs with juicy chicken and crispy green beans for an all-around awesome dinner.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Chicken Breasts
1.5 cup
Basmati Rice
12 ounce
Green Beans
2 clove
Garlic
1 thumb
Ginger
1 can
Coconut Milk
(Contains Tree Nuts)
2 unit
Honey
4 tablespoon
Soy Sauce
(Contains Soy, Wheat)
Not included in your delivery
4 teaspoon
Olive Oil
unit
Kosher Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. In a medium pot, bring the coconut milk, 1 cup water, and a pinch of salt to a boil. Meanwhile, trim the long stemmed ends of the green beans. Mince or grate the garlic. Peel and mince or grate 2 teaspoons ginger. Once the liquid is boiling, add the rice to the pot. Cover and reduce to a low simmer for 15-20 minutes, until tender.
Cut the chicken into thin strips, and season on all sides with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Once hot, add the chicken strips. Cook 3-4 minutes, turning once, until golden brown. (TIP: You may need to work in batches so you don’t overcrowd the pan.) Remove from the pan and set aside.
Cook the green beans: Heat another large drizzle of oil in the same pan over medium heat. Add the green beans. Cook, tossing, for 5-6 minutes, until tender. Season with salt and pepper.
Meanwhile, combine the soy sauce, ginger, garlic, 2 Tablespoons honey, and 2 Tablespoons water in a small bowl.
Return the chicken to the pan and pour in the glaze. Increase heat to medium-high. Toss 1-2 minutes, until the glaze thickens.
Plate: Serve the glazed chicken and green beans on a bed of coconut rice. Enjoy!
