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<\/p>\nDevilish Sesame Chicken with Green Beans and Scallion Rice<\/p>\n
<\/p>\n
3 T. vegetable oil<\/p>\n
1 C. white rice<\/p>\n
2 C. chicken broth<\/p>\n
Salt<\/p>\n
1\/2 lb. green beans<\/p>\n
1 lb. chicken breast, chicken cutlets or chicken tenders, thinly sliced<\/p>\n
1 red bell pepper, seeded and thinly sliced<\/p>\n
3 T. tamari (dark soy sauce)<\/p>\n
3 T. honey<\/p>\n
1 T. hot pepper sauce<\/p>\n
1 T. Dijon mustard<\/p>\n
2 tsp. sesame oil<\/p>\n
1 bunch scallions, finely chopped<\/p>\n
2 T. sesame seeds, toasted<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n