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baronessekatthe latest meal from Hello Fresh was OMG delicious. I had to really fight the urge to eat both servings. But I was good and saved one for leftovers.
Recipe: https://www.hellofresh.com/recipes/sweet-as-honey-chicken-59ea0fa530a03b4a5828bea2?week=2017-W49&locale=en-US
Ingredients:
2 cloves Garlic
1 Lime
1 thumb Ginger
1/2 cup Jasmine Rice
120z (or two medium) Chicken Breasts
1 1/2 Tbsp White Wine Vinegar
1 Tbsp Soy Sauce (omitted for allergy reasons)
3/4 oz Chicken Stock Concentrate
1 oz Honey
6 oz Green Beans
1. PREP Wash and dry all produce. Bring 1 cup water and a pinch of salt to a boil in a small pot. Mince garlic. Cut lime into wedges. Peel ginger, then mince until you have 1 TBSP.
2. COOK RICE AND CHICKEN 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 oilin a large pan over medium-high heat. Season chicken all over 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. COOK AROMATICS 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 TBSP vinegar and let reduce until almost dry and evaporated.
4. MAKE GLAZE Stir soy sauce, 2 TBSP water, stock concentrate, 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. COOK GREEN BEANS 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 tender, about 2 minutes. Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Drain water from bowl, then add green beans to pan. Cook, tossing occasionally, until lightly crisped, 3-5 minutes. Season with salt, pepper, and a squeeze of lime.
6. PLATE AND SERVE Divide rice between plates. Top with green beans and chicken. Serve with
remaining lime wedges on the side for squeezing over.
Variation:
Because of my soy allergy, I left it out and just did a couple strong shakes of salt. I also didn't crisp up the green beans as I am very happy with steamed, al-dente green beans.
Thoughts:
This is one I hope I get again, and if not, I have the recipe. It was easy to make and was soooooo delicious. I liked the honey/ginger/garlic combination that had just the right mixture of sweet and bitter.
Recipe: https://www.hellofresh.com/recipes/sweet-as-honey-chicken-59ea0fa530a03b4a5828bea2?week=2017-W49&locale=en-US
Ingredients:
2 cloves Garlic
1 Lime
1 thumb Ginger
1/2 cup Jasmine Rice
120z (or two medium) Chicken Breasts
1 1/2 Tbsp White Wine Vinegar
1 Tbsp Soy Sauce (omitted for allergy reasons)
3/4 oz Chicken Stock Concentrate
1 oz Honey
6 oz Green Beans
1. PREP Wash and dry all produce. Bring 1 cup water and a pinch of salt to a boil in a small pot. Mince garlic. Cut lime into wedges. Peel ginger, then mince until you have 1 TBSP.
2. COOK RICE AND CHICKEN 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 oilin a large pan over medium-high heat. Season chicken all over 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. COOK AROMATICS 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 TBSP vinegar and let reduce until almost dry and evaporated.
4. MAKE GLAZE Stir soy sauce, 2 TBSP water, stock concentrate, 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. COOK GREEN BEANS 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 tender, about 2 minutes. Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Drain water from bowl, then add green beans to pan. Cook, tossing occasionally, until lightly crisped, 3-5 minutes. Season with salt, pepper, and a squeeze of lime.
6. PLATE AND SERVE Divide rice between plates. Top with green beans and chicken. Serve with
remaining lime wedges on the side for squeezing over.
Variation:
Because of my soy allergy, I left it out and just did a couple strong shakes of salt. I also didn't crisp up the green beans as I am very happy with steamed, al-dente green beans.
Thoughts:
This is one I hope I get again, and if not, I have the recipe. It was easy to make and was soooooo delicious. I liked the honey/ginger/garlic combination that had just the right mixture of sweet and bitter.
