It's a Keeper: Devilish Sesame Chicken with Green Beans and Scallion Rice

Since you're going to be eating a traditional turkey dinner this week, why not spice things up now with Devilish Sesame Chicken with Green Beans and Scallion Rice? By the way, if you're looking for Rachael Ray's Thanksgiving recipes, check out this post from yesterday.

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.]
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.


  1. 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.

  2. Doesn't it still take like 40 minutes to make brown rice though? I have one, I just stopped using it....

  3. I tried this recipe last night - it was great! Thanks for posting it here and getting me motivated to try it.

  4. Thanks for the link, Jennie. I'm including your post in this weeks Roundup!


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