Sweet-As-Honey Chicken

Name: Sweet-As-Honey Chicken with Green Beans over Jasmine Rice
Yield: 2 servings
Ingredients: 2 clove Garlic; 1 Lime; 1 Ginger; 1/2 cup Rice; 12 oz Chicken Breast; 5 tsp Wine; 1 unit Chicken Stock Concentrate; 4 tsp Honey; 2 tbsp Soy Sauce; 6 oz Green Beans; 2 tsp Vegetable Oil; 1 tbsp Butter; Salt; Black Pepper

with Green Beans over Jasmine Rice

By Recipe0 System

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.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 clove Garlic
1 Lime
1 Ginger
1/2 cup Rice
12 oz Chicken Breast
5 tsp Wine
1 unit Chicken Stock Concentrate
4 tsp Honey
2 tbsp Soy Sauce
6 oz Green Beans
2 tsp Vegetable Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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).
2

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.
3

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.
4

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.
5

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.
6

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

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