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Glazed Chicken

Glazed Chicken

with Green Beans and Coconut Rice

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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.

Tags:Gluten-freeChild friendlyFamily friendly
Allergens:Tree NutsSoyWheat

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Chicken Breasts

1.5 cup

Basmati Rice

12 ounce

Green Beans

2 clove

Garlic

1 thumb

Ginger

1 can

Coconut Milk

(ContainsTree Nuts)

2 unit

Honey

4 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

Not included in your delivery

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2598.264 kJ
Calories621 kcal
Fat14 g
Saturated Fat8 g
Carbohydrate74 g
Sugar10 g
Dietary Fiber2 g
Protein47 g
Cholesterol105 mg
Sodium924 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
Utensilsarrow down iconarrow down icon
Peeler
Pot
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

Meanwhile, combine the soy sauce, ginger, garlic, 2 Tablespoons honey, and 2 Tablespoons water in a small bowl.

5

Return the chicken to the pan and pour in the glaze. Increase heat to medium-high. Toss 1-2 minutes, until the glaze thickens.

6

Plate: Serve the glazed chicken and green beans on a bed of coconut rice. Enjoy!