Devilish Sesame Chicken with Green Beans and Scallion Rice

3 T. vegetable oil

1 C. white rice

2 C. chicken broth

Salt

1/2 lb. green beans

1 lb. chicken breast, chicken cutlets or chicken tenders, thinly sliced

1 red bell pepper, seeded and thinly sliced

3 T. tamari (dark soy sauce)

3 T. honey

1 T. hot pepper sauce

1 T. Dijon mustard

2 tsp. sesame oil

1 bunch scallions, finely chopped

2 T. sesame seeds, toasted

 

In a large saucepan, heat 1 T. oil, 1 turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 C. chicken broth, lower the heat, cover and simmer until tender, about 17 minutes. 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. In a large skillet, heat the remaining 2 T. oil, 2 turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3 to 4 minutes. Add the red pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute. In a bowl, mix together the tamari, honey, hot sauce, mustard and remaining 1/2 C. chicken broth. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chicken. 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.