Honey Sriracha Chicken

Honey Sriracha Chicken

with Basmati Rice and Green Beans

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Do you like a little spicy with your sweet? If so, you’re gonna love the sauce that’s on this chicken! Honey and sriracha are a power-duo, combining a hot kick with silky sweetness for a finger-licking-good chicken glaze!


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

¾ cup

Basmati Rice

1 tbsp

Black Sesame Seeds


2 unit

Green Onions

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

4 tsp



170 g

Green Beans

1 tbsp


Not included in your delivery

1 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2678 kJ
Calories640 kcal
Fat15 g
Saturated Fat3 g
Carbohydrate81 g
Sugar5 g
Dietary Fiber4 g
Protein49 g
Cholesterol125 mg
Sodium1290 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Paper Towel
Measuring Spoons
Medium Bowl
Silicone Brush
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 425°F. Wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. While the water boils, thinly slice the green onions. Cut the stems off the green beans. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.


Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl fo4 ppl), then the chicken. Sear, until chicken is golden-brown, 2-3 min per side. Transfer to a baking sheet. Bake in the middle of the oven, until chicken is almost cooked through, 6 min. (NOTE: we will be adding the glaze and beans at 6 min mark)


Whisk together the soy sauce, honey, sriracha in a medium bowl.


Once chicken has roasted 6 minutes, remove sheet from oven. Scatter green beans around chicken. Drizzle beans with 1/2 tbsp oil (dbl for 4ppl) and season with salt and pepper. Spoon, then brush 1 tbsp glaze over each chicken breast. Return chicken and beans to the middle of the oven. Roast until the chicken is sticky and cooked through, 6-8 min.**


Fluff the rice with a fork. Season with salt. Stir in the sesame seeds and half the green onions.


Slice the chicken. Divide the rice, chicken and beans between plates. Sprinkle over the remaining green onions. Drizzle over any remaining sauce if desired.