Chinese · Serves 2
with Green Beans & Cauliflower Rice
Tonight’s chicken dish is sweet, savory and spicy 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. Oh, and did we mention it only takes 25 minutes to whip this up in your own kitchen? Winner winner finger-lickin’ chicken dinner!
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
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.
Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), and a large pinch of salt and pepper. Cook, stirring occasionally, until tender, 6-8 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Keep covered off heat until ready to serve.
While rice cooks, trim green beans if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack until golden brown and tender, 12-15 minutes.
Meanwhile, trim and thinly slice scallions, separating whites from greens. Peel and mince ginger.
In a small bowl, combine hoisin, honey, 2 TBSP water (3 TBSP for 4 servings), and Sriracha to taste.
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 in a single layer and cook, stirring occasionally, until browned and almost cooked through, 3-5 minutes.
Once chicken is browned, add scallion whites and ginger to pan. Cook until fragrant, 1 minute.
Pour in hoisin honey sauce. Cook until sauce has thickened and chicken is coated and cooked through, 2-3 minutes. Turn off heat.
Fluff rice with a fork and season with salt and pepper. TIP: For extra flavor, stir in 1 TBSP butter; 2 TBSP for 4 servings.
Divide rice, green beans, and chicken between plates. Garnish with scallion greens and sesame seeds. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
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