Teriyaki Shrimp & Green Beans with Jasmine Rice

Teriyaki Shrimp & Green Beans

with Jasmine Rice

20 MIN
$11.94/serving 2 Servings
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  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    Our take on this Japanese-American favorite highlights the sweet and savory sauce we’re using to glaze plump shrimp, which is made with traditional ingredients like soy sauce, vinegar, and more. We’re serving it with crisp green beans sautéed with fragrant sesame oil and a bit of crushed red pepper for a kick of heat.
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    Dietary Information

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    ingredients
    Teriyaki Shrimp & Green Beans with Jasmine Rice
    Title
    • ½ cup Jasmine Rice
    • 1 Tbsp Rice Vinegar
    • 2 Tbsps Soy Glaze
    • ¼ tsp Crushed Red Pepper Flakes
    • 6 oz Green Beans
    • 1 Tbsp Honey
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Soy Sauce
    • 10 oz Chopped Chicken Breast
    time-saving
    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 the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Make the sauce
    2 Make the sauce

    In a bowl, whisk together the soy sauce, soy glaze, vinegar, and honey (kneading the packet before opening).

    Cook the green beans
    3 Cook the green beans

    Wash and dry the green beans; cut off and discard any stem ends. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the green beans and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Transfer to a plate. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

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

    Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat the remaining sesame oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned on all sides. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked chicken and sauce and cooked green beans. 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 the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Make the sauce

    In a bowl, whisk together the soy sauce, soy glaze, vinegar, and honey (kneading the packet before opening).

    Make the sauce
    Cook the green beans
    3 Cook the green beans

    Wash and dry the green beans; cut off and discard any stem ends. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the green beans and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Transfer to a plate. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

    4 Cook the chicken & serve your dish

    Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat the remaining sesame oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned on all sides. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked chicken and sauce and cooked green beans. Garnish with the sesame seeds. Enjoy!

    Cook the chicken & serve your dish
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