Better Than Takeout Hoisin Chicken

Name: Better Than Takeout Hoisin Chicken with Green Beans and Jasmine Rice
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1/2 cup Rice; 2 unit Scallions; 1 Ginger; 1 unit Chili Pepper; 4 tbsp Hoisin Sauce; 1 tsp Sriracha; 2 tsp Honey; 10 oz Chicken Breast; 6 oz Green Beans; 1 tbsp Sesame Seeds; 1 tbsp Butter; 2 tsp Vegetable Oil; Salt; Black Pepper

with Green Beans and Jasmine Rice

By Recipe0 System

Hopelessly hooked on takeout? We’ve got just the cure. Ditch the overly-expensive white boxes for our tasty, homemade rendition! The chicken is sweet, savory, spicy, and aromatic thanks to a combo of honey, hoisin, sriracha, and fresh ginger. On the side, there’s crisp green beans and a heap of steamy rice. So, skip the takeout joint and find out how easy and delicious it is to whip up this dish in your very own kitchen...in 20 minutes, no less!

Chinese

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1/2 cup Rice
2 unit Scallions
1 Ginger
1 unit Chili Pepper
4 tbsp Hoisin Sauce
1 tsp Sriracha
2 tsp Honey
10 oz Chicken Breast
6 oz Green Beans
1 tbsp Sesame Seeds
1 tbsp Butter
2 tsp Vegetable Oil
Salt
Black Pepper

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce (except green beans). In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2

Meanwhile, trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Thinly slice chili, removing seeds for less heat. In a small bowl, combine hoisin, sriracha, honey, and 2 TBSP water (3 TBSP for 4 servings).
3

Pat chicken dry with paper towels and season with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
4

While chicken cooks, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully remove green beans from bag and transfer to a large bowl; toss with 1 TBSP butter, salt, and pepper until evenly coated.
5

Once chicken is cooked through, add scallion whites and ginger to pan. Cook until fragrant, 30-60 seconds, then pour in sauce. Cook until sauce has thickened and coats chicken, 2-3 minutes. Turn off heat.
6

Fluff rice with a fork and season with salt and pepper. Divide rice, green beans, and chicken between plates. Garnish with scallion greens, sesame seeds, and chili to taste.

From the same drawer

Related Recipes

Glazed Gingery Turkey Patties

medium

Super-Speedy Beef Lo Mein

medium

Jimmy O. Yang’s Hoisin Chicken Flatbread

medium

Hoisin-Glazed Chicken

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.