
I found this recipe in the 30 Minute Meals section of the August 2008 issue of Every Day with Rachael Ray. I was drawn to this recipe because I am a huge fan of green beans (I never would have believed that would happen, but it has). It also has red bell peppers and nice lean chicken, so it's a healthy meal, too!
Here's the recipe with my comments in brackets:
3 tablespoons vegetable oil
1 cup white rice [As usual, I used brown rice. I've gotten really lazy and buy the frozen stuff from Trader Joes or the boil in a bag kind.]
2 cups chicken broth [I only used 1/2 cup because of my laziness discussed above, since 1.5 cups is for making rice.]
Salt
1/2 pound green beans
1 pound chicken breast, chicken cutlets or chicken tenders, thinly sliced
1 red bell pepper, seeded and thinly sliced
3 tablespoons tamari (dark soy sauce)
3 tablespoons honey
1 tablespoon hot pepper sauce
1 tablespoon Dijon mustard
2 teaspoons sesame oil
1 bunch scallions, finely chopped
2 tablespoons sesame seeds, toasted
1. In a large saucepan, heat 1 tablespoon oil, 1 turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 cups chicken broth, lower the heat, cover and simmer until tender, about 17 minutes.
2. 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.
3. In a large skillet, heat the remaining 2 tablespoons 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.
4. In a bowl, mix together the tamari, honey, hot sauce, mustard and remaining 1/2 cup chicken broth. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chickenal.
5. 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.
You should ask for a rice cooker for Christmas, Madeline. :) It's a Mom's best friend. Think slow cooker - except it yields perfectly steamed rice and keeps it warm until you're ready to eat.
ReplyDeleteDoesn't it still take like 40 minutes to make brown rice though? I have one, I just stopped using it....
ReplyDeleteI tried this recipe last night - it was great! Thanks for posting it here and getting me motivated to try it.
ReplyDeletehttp://rayjenweber.blogspot.com/2008/12/devilish-sesame-chicken-with-green.html
Thanks for the link, Jennie. I'm including your post in this weeks Roundup!
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