Sweet-As-Honey Chicken

🥘 Ingredients

• butter
  1 tbsp
• chicken breasts
  2 unit
• chicken stock concentrate
  1 unit
• garlic
  2 cloves
• ginger
  1 tbsp
• green beans
  8 oz
• honey
  2 tbsp
• jasmine rice
  1 c
• lime
  1 unit
• soy sauce
  1 tbsp
• vegetable oil
  2 tbsp
• white wine vinegar
  1 tbsp

🍳 Cookware

• small pot
• large pan
• medium bowl

1. 

   1

   In a small pot , combine ¾ cup water and a pinch of salt. Bring to a boil. Meanwhile, wash and dry all produce. Mince garlic . Cut lime into wedges. Peel and mince ginger until you have 1 tbsp.

   garlic: 2 cloves, lime: 1 unit, ginger: 1 tbsp
2. 

   2

   Add jasmine rice to pot. Cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve. Meanwhile, pat chicken breasts dry with paper towels; season all over with salt and pepper. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through ⏱️ 5 minutes per side. Remove from pan and set aside.

   jasmine rice: 1 c, chicken breasts: 2 unit, vegetable oil: 2 tbsp
3. 

   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 . Add white wine vinegar and let cook until almost evaporated.

   white wine vinegar: 1 tbsp
4. 

   4

   Stir chicken stock concentrate , honey , half the soy sauce , and 2 tbsp water into pan. Simmer until mixture is thick and glossy ⏱️ 2 minutes . Turn off heat; return chicken to pan and turn to coat in glaze.

   chicken stock concentrate: 1 unit, honey: 2 tbsp, soy sauce: 1 tbsp
5. 

   5

   Pierce green beans bag with a fork; place bag on a plate. Microwave until tender ⏱️ 1 minutes . Carefully transfer to a medium bowl and toss with butter until melted. Squeeze in lime juice to taste. Season with salt and pepper.

   green beans: 8 oz, butter: 1 tbsp
6. 

   6

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