Devilish Sesame Chicken With Green Beans and Scallion Rice |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Rachael Ray Ingredients:
3 tablespoons vegetable oil |
1 cup white rice |
2 cups chicken broth |
salt |
1/2 lb green beans |
1 lb chicken breasts or 1 lb chicken cutlets or 1 lb chicken tenders, thinly sliced |
1 red bell pepper, seeded and thinly sliced |
3 tablespoons tamari (dark soy sauce) |
3 tablespoons honey |
1 tablespoon hot pepper sauce |
1 tablespoon dijon mustard |
2 teaspoons sesame oil |
1 bunch scallion, finely chopped |
2 tablespoons sesame seeds, toasted |
Directions:
1. In a large saucepan, heat 1 tablespoon oil, 1 turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two.
2. Add 1 1/2 cups chicken broth, lower the heat, cover and simmer until tender, about 17 minutes.
3. 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.
4. In a large skillet, heat the remaining 2 tablespoons oil, 2 turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3 to 4 minutes.
5. Add the red pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute.
6. In a bowl, mix together the tamari, honey, hot sauce, mustard and remaining 1/2 cup chicken broth.
7. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chicken.
8. Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with the sesame seeds. and pepper. Cover to keep warm.
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