with Jasmine Rice and Green Beans

Yield: 2

Adapted from: Hello Fresh

These tenders are tossed in a thick teriyaki glaze, which coats each piece in a flavorful blend of soy sauce, garlic, ginger, and sesame. Served atop a bed of jasmine rice with green beans to the side, they bring a tour-de-force of Asian-style flavors that both kids and adults will find easy to love.
Prep: 10 Cook: 25

• 1thumb ginger
• 2cloves garlic
• 2scallions
• 1lime
• ¾cup jasmine rice
• 6oz green beans
• 1tsp sesame oil
• ½TBS sesame seeds
• 12oz chicken tenders
• 3TBS soy sauce
• 1TBS white wine vinegar
• 1tsp cornstarch
• salt & pepper
• sugar
• cooking oil

Preheat and prep:

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425°F. Bring 1 1/4 cups water and a large pinch of salt to a boil in a medium pot. Peel ginger and mince until you have 2 TBS. Mince garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Halve lime, cut one half into wedges.

Cook rice:

Once the water is boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.

Roast green beans:

Toss green beans with a large drizzle of oil on a baking sheet. Season with salt and pepper. Roast in oven until crisp, 10-12 minutes. After they’ve finished roasting, toss green beans with 1 tsp sesame oil, half the sesame seeds, and a squeeze of lime.

Cook chicken:

Heat a large drizzle of oil in a large pan over medium-high heat. Pat chicken dry with a paper towel. Add to pan and cook until browned but not cooked through, 2- to 4-minutes per side. Remove from pan and set aside.

Tip: Don’t overcrowd the pan with chicken—you may want to work in batches.

Make sauce:

Heat a large drizzle of oil in the same pan over medium-high heat. Whisk together soy sauce, ¼ cup sugar, 2 TBS vinegar, and cornstarch in a small bowl. Put scallion whites, garlic, and ginger in pan and cook, tossing, until softened, 1-2 minutes. Stir in soy sauce mixture and bring to a simmer. Let thicken slightly, about 2 minutes.

Finish and serve:

Add chicken to pan and toss to coat. Cook until no longer pink in center, 2-3 minutes. Add a squeeze of lime to rice, then fluff with a fork. Divide rice, green beans, and chicken between plates. Drizzle with any sauce in pan. Sprinkle with scallion greens and remaining sesame seeds. Serve with lime wedges.