Honey-Sesame Chicken & Green Beans with Korean-Spiced Rice

Honey-Sesame Chicken & Green Beans

with Korean-Spiced Rice

20 MIN
2 Servings
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From the Test Kitchen

Our easy take on sesame chicken is elevated by gochujang (a traditional Korean chile paste), which imparts its delightfully spicy flavor to our side of rice as it cooks. A simple duo of green beans and chicken tossed with our savory-sweet sauce completes this flavorful meal.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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tips & techniques
Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine 1 cup of water, a big pinch of salt, and as much of the gochujang as you’d like, depending on how spicy you’d like the rice to be. Whisk to combine. Add the rice and heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the rice is tender and the water has been absorbed. Turn off the heat and fluff with a fork.

Make the sauce:
2 Make the sauce:

While the rice cooks, in a bowl, combine the honey (kneading the packet before opening), soy glaze, sesame oil, and 2 tablespoons of water.

Season the chicken & cook the green beans:
3 Season the chicken & cook the green beans:

While the rice continues to cook, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans and 1 tablespoon of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Move the green beans to one side of the pan.

Cook the chicken & serve your dish:
4 Cook the chicken & serve your dish:

Add the seasoned chicken in an even layer to the other side of the pan. Cook, without stirring, 3 to 5 minutes, or until the chicken is lightly browned. Flip the chicken. Add the sauce (carefully, as the liquid may splatter). Continue to cook, stirring occasionally, 3 to 5 minutes, or until the chicken is cooked through and the green beans are tender. Serve the cooked chicken, green beans, and sauce over the cooked rice. Garnish with the sesame seeds. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine 1 cup of water, a big pinch of salt, and as much of the gochujang as you’d like, depending on how spicy you’d like the rice to be. Whisk to combine. Add the rice and heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the rice is tender and the water has been absorbed. Turn off the heat and fluff with a fork.

2 Make the sauce:

While the rice cooks, in a bowl, combine the honey (kneading the packet before opening), soy glaze, sesame oil, and 2 tablespoons of water.

Make the sauce:
Season the chicken & cook the green beans:
3 Season the chicken & cook the green beans:

While the rice continues to cook, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans and 1 tablespoon of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Move the green beans to one side of the pan.

4 Cook the chicken & serve your dish:

Add the seasoned chicken in an even layer to the other side of the pan. Cook, without stirring, 3 to 5 minutes, or until the chicken is lightly browned. Flip the chicken. Add the sauce (carefully, as the liquid may splatter). Continue to cook, stirring occasionally, 3 to 5 minutes, or until the chicken is cooked through and the green beans are tender. Serve the cooked chicken, green beans, and sauce over the cooked rice. Garnish with the sesame seeds. Enjoy!

Cook the chicken & serve your dish:
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