I first made this recipe
about a year and a half ago, after finding it on Rachael Ray’s web site and it’s since become a staple at our house. Super easy to make and really really tasty. I love the chicken stock flavored rice tossed with green onions.
“Hot sauce makes this recipe devilish and honey gives it a bit of sweetness. Why order takeout when you can make this Chinese-inspired dish at home?!” RachaelRay.com
3 tablespoons vegetable oil, divided
1 cup white rice
2 cups chicken stock, divided
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 sauce
1 tablespoon Dijon mustard
2 teaspoons sesame oil
1 bunch scallions, finely chopped
2 tablespoons sesame seeds, toasted
- In a large saucepan, heat 1 tablespoon oil, one turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 cups chicken stock, lower the heat, cover and simmer until tender, about 17 minutes.
- In a medium size skillet, bring 1 inch of water 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 tablespoons oil, two turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3-4 minutes. Add the red bell 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 cup chicken stock. Pour the sauce over the chicken and vegetables; toss. (I’ve found that it works best to let the sauce simmer and reduce down for optimal flavor.)
- 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. Cover to keep warm.
EKat’s Kitchen :. a series of culinary experiments and digressions on life. © 2010-2011