(Serves 2.)
Ingredients:
2 cloves garlic, minced
1 lime, sliced
1 thumb fresh ginger, grated
1/2 cup Jasmine rice
12 oz. boneless, skinless chicken breasts
1.5 tablespoons white wine vinegar
1 tablespoon soy sauce
1 packet chicken stock concentrate (purchase here.)
2 tablespoons honey
6 oz. fresh green beans
Directions:
1. Bring 1 cup water and a pinch of salt to a boil in a small pot. Mince garlic (or use pre-minced). Cut lime into wedges. Peel ginger using my fave zester until you have about 1 tablespoon. (You can also sub 2 drops Ginger essential oil.)
2. Once water boils, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Season chicken generously with salt and pepper. Add to pan and cook until no longer pink in center, 4-5 minutes per side. Remove from pan and set aside.
3. Reduce heat under pan to medium-low and add a drizzle of oil. Add minced ginger and garlic. Cook, tossing, until softened and fragrant, about 1 minute. Pour in 1½ tablespoon vinegar and let reduce until almost dry and evaporated.
4. Stir 1 tablespoon soy sauce, 2 tablespoons water, stock concentrate packet, and honey into same pan. Let simmer until mixture thickens to a glaze-like consistency, 2-3 minutes. Remove from heat, then return chicken to pan and toss to coat. Set aside until rest of meal is ready.
5. Place green beans in a medium, microwave-safe bowl with a splash of water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave on high until just tender, about 2 minutes (3 if you want more tender beans). Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Thoroughly drain green beans, then add to pan. Cook, tossing occasionally, until lightly crisped, 3-5 minutes. Season with salt, pepper, and a squeeze of lime.
(*If you'd like additional sauce to coat green beans, simply double glaze ingredients.)
*www.hellofresh.com