| Allergens
- Soy
- Wheat
- Milk
| Total Time
20 Minutes
| Servings
2
| Calories
620 Kcal
Ingredients
- ½ cup Jasmine Rice
- 2 unit Scallions
- 1 thumb Ginger
- 1 unit Chili Pepper
- 4 tablespoon Hoisin Sauce
- 1 teaspoon Sriracha
- 2 teaspoon Honey
- 10 ounce Chicken Breast Strips
- 6 ounce Green Beans
- 1 tablespoon Sesame Seeds
- 1 tablespoon Butter
- 2 teaspoon Vegetable Oil
- Salt
- Pepper
Instructions
Cook Rice
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.Prep and Make Sauce
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).Cook Chicken
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.Cook Green Beans
While chicken cooks, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. Carefully remove green beans from bag and transfer to a large bowl; toss with 1 TBSP butter, salt, and pepper until evenly coated.TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.