Ingredients
Array
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[0] => Array
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[169c262a-d36b-fb94-111e-9e21d161c4ff] => Array
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[title] => oil, vegetable
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[120d0db3-8cb3-e554-c96b-2ea4f93962c1] => Array
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[title] => onion, scallions, tops & bulb, fresh, lrg
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)
-
3 tablespoons vegetable oil
-
1 cup white rice
-
2 cups chicken broth
-
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 tbsp hot pepper sauce
-
1 tbsp Dijon mustard
-
2 teaspoons sesame oil
-
1 bunch scallions, finely chopped
-
2 tablespoons sesame seeds, toasted
Recipe Method
1. In a
large saucepan, heat 1 tablespoon oil over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 cups
chicken broth, lower the heat, cover and
simmer until tender, about 17 minutes.
2. In a medium skillet, bring enough water to reach a depth of 1 inch to a boil, salt it, add the green beans and cook for 2 minutes; drain and rinse with cold water.
3. In a large skillet, heat the remaining 2 tablespoons oil over high heat until rippling. Add the chicken and cook until golden, 3 to 4 minutes. Add the bell pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute.
4. In a bowl, mix together the tamari, honey, hot sauce, mustard and remaining 1/2 cup chicken broth. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chicken.
5. Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with sesame seeds.
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