Sesame Chicken, Ginger Brown Rice & Green Beans

By naqgal90

Ingredients

• For the marinade/batter:
• 3 boneless chicken breasts (about 1 1/2 pounds total)
• 6 tablespoons low-sodium soy sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon kosher salt
• 4 tablespoons all-purpose flour
• 4 tablespoons cornstarch
• 4 tablespoons water
• 1 teaspoon baking powder
• For the sauce:
• 3 tablespoons toasted sesame oil
• 1 teaspoon ginger, minced
• 1 clove garlic, minced
• 1 teaspoon chili paste (recommended: Sambal Oelek)
• 2 cups low-sodium chicken broth
• 1/4 cup cornstarch
• 2 tablespoons sherry vinegar
• 1/2 cup sugar
• 2 tablespoons soy sauce
• Peanut oil, for deep-frying
• Salt
• 3 tablespoons toasted sesame seeds, for garnish
• 2 to 3 tablespoons finely chopped scallions, for garnish
• 5 to 6 cilantro sprigs, for garnish
• Ginger Brown Rice:
• 3 cups long-grain brown rice
• 6 cups water
• 1-inch piece ginger, cut into coins
• 1 teaspoon kosher salt
• Green Beans:
• 2 scallions, for garnish
• 1 pound green beans
• 2 tablespoons peanut or sesame oil
• 1 small shallot, finely chopped
• 3 teaspoons minced garlic
• 2 teaspoons grated fresh ginger
• 1/2 medium red chile, like jalapeno, thinly sliced
• 2 tablespoons soy sauce

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.

To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.

In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.

Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.

Rice:
Combine the rice, water, ginger and salt in a pot with tight-fitting lid. Bring to a boil over medium heat. Stir once then cover with lid and reduce the heat to a simmer. Cook for 50 minutes. Remove from heat, let stand in covered pot for 10 minutes then fluff with a fork.

Green Beans
Prepare the scallion garnish: Finely slice the scallions on an angle and drop them into a large bowl with ice and water - this will make the scallion threads curl up nicely so they look like ribbons. Set aside.

Wash green beans under cold running water. Cut off the root ends and discard. Bring a large pot of salted water to a boil over medium-high heat. Add the beans and blanch until bright green, about 2 minutes. Shock in ice water then drain in a colander.

Heat a large wok over high heat. Add the peanut oil, then add the shallots, garlic, ginger and chile. Stir the mixture around so it fries in the oil and gets fragrant, about 30 seconds. Add the green beans and toss a couple of times to coat everything evenly. Saute for a couple of minutes so the beans get a little caramelization. Add the soy sauce and cook for 1 to 2 more minutes; the beans should still be nice and crisp. Transfer to a large platter and garnish with drained scallion curls.