Devilish Sesame Chicken with Green Beans and Scallion Rice

Devilish Sesame Chicken with Green Beans and Scallion Rice
Devilish Sesame Chicken with Green Beans and Scallion Rice

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Devilish Sesame Chicken with Green Beans and Scallion Rice

  • Serves 4

  • Tags: dinner lunch rice, grains and breads poultry vegetables beans sauté boil simmer Submitted by

  • Rachael Ray

  • on 02/10/09

  • Photo credit: Tina RuppHot sauce makes this recipe devilish and honey gives it a bit of sweetness. Why order takeout when you can make this Chinese-inspired dish at home?!

  • AdvertisementIngredients•3 tablespoons vegetable oil, divided

  • 1

    cup white rice

  • 2

    cups chicken stock, divided

  • Salt

  • 1/2

    pound green beans

  • 1

    pound chicken breast, chicken cutlets or chicken tenders, thinly sliced

  • 1

    red bell pepper, seeded and thinly sliced

  • 3

    tablespoons Tamari (dark soy sauce)

  • 3

    tablespoons honey

  • 1

    tablespoon hot sauce

  • 1

    tablespoon Dijon mustard

  • 2

    teaspoons sesame oil

  • 1

    bunch scallions, finely chopped

  • 2

    tablespoons sesame seeds, toasted

Directions

PreparationIn a large saucepan, heat 1 tablespoon oil, one turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 cups chicken stock, lower the heat, cover and simmer until tender, about 17 minutes. In a medium size skillet, bring 1 inch of water to a boil, salt it, add the green beans and cook for 2 minutes; drain and rinse with cold water. In a large skillet, heat the remaining 2 tablespoons oil, two turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3-4 minutes. Add the red bell pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute. In a bowl, mix together the Tamari, honey, hot sauce, mustard and remaining 1/2 cup chicken stock. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chicken. Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with the sesame seeds. Cover to keep warm.

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