Chinese · Serves 2
with Green Beans & Jasmine 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 20 minutes to whip this up in your own kitchen? Winner winner 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.
While rice cooks, trim green beans if necessary.
Toss green beans 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 and cook, stirring occasionally, until browned, 3-5 minutes (it’ll finish cooking in the next step).
Once chicken is browned, add scallion whites and ginger to pan. Cook until fragrant, 1 minute.
Pour in sauce; cook until sauce has thickened and chicken is coated and cooked through, 2-3 minutes more. Turn off heat.
Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted; season with salt and pepper.
Divide rice, green beans, and chicken between plates. Garnish with scallion greens and sesame seeds. Serve.
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