Teriyaki Chicken Tenders with Jasmine Rice and Green Beans

2 servings


35 minutes

total time


1 thumb Ginger

4 clove Garlic

2 unit Scallions

1 unit Lime

1 ½ cup Jasmine Rice

12 ounce Green Beans

2 teaspoon Sesame Oil

1 tablespoon Sesame Seeds

24 ounce Chicken Tenders

6 tablespoon Soy Sauce

2 tablespoon White Wine Vinegar

1 teaspoon Cornstarch

6 teaspoon Vegetable Oil

¼ cup Sugar




Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring 2½ cups water and a large pinch of salt to a boil in a medium pot. Peel ginger and mince until you have 2 TBSP. Mince garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Halve lime; cut one half into wedges.

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.

Toss green beans with a large drizzle of oil on a baking sheet. Season with salt and pepper. Roast in oven until crisp, 10-12 minutes. After they’ve finished roasting, toss green beans with 2 tsp sesame oil, half the sesame seeds, and a squeeze of lime (we sent more oil than needed).

Heat a large drizzle of oil in a large pan over medium-high heat. Pat chicken dry with a paper towel. Add to pan and cook until browned but not cooked through, 2-4 minutes per side. Remove from pan and set aside. TIP: Don’t overcrowd the pan with chicken—you may want to work in batches.

Heat a large drizzle of oil in same pan over medium-high heat. Whisk together soy sauce, ¼ cup sugar, 2 TBSP vinegar (we sent more), and cornstarch in a small bowl. Put scallion whites, garlic, and ginger in pan and cook, tossing, until softened, 1-2 minutes. Stir in soy sauce mixture and bring to a simmer. Let thicken slightly, about 2 minutes.

Add chicken to pan and toss to coat. Cook until no longer pink in center, 2-3 minutes. Add a squeeze of lime to rice, then fluff with a fork. Divide rice, green beans, and chicken between plates. Drizzle with any sauce in pan. Sprinkle with scallion greens and remaining sesame seeds. Serve with lime wedges.


Serving Size



640 kcal

Total Fat

15 g

Saturated Fat

3 g

Unsaturated Fat


Trans Fat



105 mg


860 mg

Total Carbohydrate

85 g

Dietary Fiber

4 g

Total Sugars

15 g


44 g

2 servings


35 minutes

total time
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