jasmine rice – It's Good Though…

Sweet Chili Beef & Green Bean Bowls

February 1, 2025 vscson Comments 0 Comment

with Jasmine Rice, Crispy Onions & Cilantro

Yield: 2

Adapted from: Hello Fresh

Ground beef and green beans are coated in a sumptuous, sweet chili sauce, then topped with fresh cilantro and crispy fried onions. Everything comes together over a bed of fluffy rice.
Prep: 5 Cook: 20

1oz sweet Thai chili sauce
1lime
1oz crispy fried onions
4TBS sweet soy glaze
¾cup jasmine rice
10oz ground beef
¼oz cilantro
6oz green beans
salt & pepper
sugar
cooking oil
butter

Cook rice:

In a small pot, combine rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, for 15-18 minutes.

Keep covered off heat until ready to serve.

Prep:

Meanwhile, wash and dry produce.

Trim green beans, if necessary, cut crosswise into 2-inch-long pieces. Quarter lime. Pick cilantro leaves from stems, roughly chop leaves.

Cook beef:

Heat a drizzle of oil in a large pan over medium-high heat. Add beef, season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3- to 4 minutes.

Break up meat into pieces and continue cooking until beef is cooked through, 2- to 4 minutes more.

Tip: If there’s excess grease in your pan, carefully pour it out.

Cook green beans:

While beef cooks, in a medium microwave-safe bowl, add green beans and a splash of water, cover bowl with plastic wrap. Microwave until tender, 1- to 2 minutes.

Tip: No microwave? No problem! Steam green beans in a small pot with a splash of water until just tender, 5- to 7-minutes.

Carefully drain any excess water.

Finish stir-fry:

To pan with beef, stir in cooked green beans, sweet Thai chili sauce, 2½ TBS sweet soy glaze (be sure to measure), 1 TBS butter, and ½ tsp sugar. Cook, stirring, until beef mixture is thoroughly coated, 1- to 2-minutes.

Remove from heat and stir in a squeeze of lime juice to taste.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter. Season with salt and pepper.

Divide rice between bowls and top with stir-fry. Sprinkle with crispy fried onions and chopped cilantro. Serve with any remaining lime wedges on the side.

Sizzling Hoisin Shrimp

February 1, 2025 vscson Comments 0 Comment

with Ginger Scallion Rice & Roasted Green Beans

Yield: 2

Adapted from: Hello Fresh

Sweet hoisin shrimp marinade, aromatic rice, and a sprinkle of nutty sesame seeds, this one is bound to top them all. It cooks super-quickly and brings a tour de force of Asian-style flavors
Prep: 10 Cook: 30

2scallions
1lime
1TBS sesame seeds
1thumb ginger
1clove garlic
10oz shrimp
6oz green beans
½cup jasmine rice
1TBS hoisin sauce
salt & pepper
cooking oil
butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and mince garlic. Quarter lime.

Cook aromatics:

Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites and half the ginger, cook until fragrant, 1 minute.

Cook rice:

Add rice, ¾ cup water, and a big pinch of salt to pot with aromatics. 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.

Marinate shrimp:

While rice cooks, rinse shrimp under cold water and pat dry with paper towels. Toss in a medium bowl with garlic, half the hoisin, and remaining ginger. Season with salt and pepper.

Set shrimp aside to marinate for at least 5 minutes.

Roast green beans:

Meanwhile, trim green beans, if necessary, toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper.

Roast on top rack, tossing halfway through, until browned and slightly crisp, 12-15 minutes.

Cook shrimp & serve:

Heat a drizzle of oil in a large pan over medium-high heat. Add marinated shrimp and cook, stirring, until shrimp are opaque and cooked through, 3- to 4-minutes.

Divide rice between plates, top with green beans and shrimp. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with lime wedges on the side.

Jerk Chicken

January 31, 2025 vscson Comments 0 Comment

with Coconut Rice & Cucumber Relish

Yield: 2

Adapted from: Dinnerly

Fragrant coconut rice serves as the foundation to a zesty Jamaican-jerk spiced chicken and crisp cucumber relish topper.
Cook: 20 to 30

5oz jasmine rice
½oz unsweetened shredded coconut
1cucumber
2scallions
10oz boneless, skinless chicken breast
AP flour
2TBS White wine vinegar
¼oz jerk seasoning
salt & pepper
sugar
olive oil

Toast coconut:

Heat 1 TBS oil in a small saucepan over medium-high until it shimmers. Add coconut and toast, stirring, until coconut is golden-brown and fragrant, 1–2 minutes (watch closely).

Cook rice:

Immediately, add rice, 1¼ cups water, and ½ tsp salt to saucepan with coconut, bring to a boil over high heat. Cover and cook over low until rice is tender and water is absorbed, for about 17 minutes. Remove from heat, cover to keep warm until ready to serve.

Make relish:

Finely chop ½ tsp garlic. Halve cucumbers lengthwise, then finely chop. Trim ends from scallions, then thinly slice. In a medium bowl, whisk together 1 tsp sugar, ½ tsp salt, 1 TBS each of oil and water, and 2 TBS vinegar. Stir in cucumbers and chopped garlic, set aside to marinate until ready to serve.

Prep chicken:

Dry Pat chicken and rub with oil. Sprinkle jerk seasoning over one side of each breast, pressing to adhere, then lightly dust with 2 tsp flour. Heat 1 TBS oil in a medium skillet over medium-high. Add chicken, spice side-down, cook until golden-brown and cooked through, 2–3 minutes per side. Transfer to a plate.

Sear chicken & serve:

Using a slotted spoon, drain cucumbers, then pour marinade into the same skillet. Bring to a simmer over medium heat and cook, scraping up any browned bits, until slightly thickened, about 1 minute. Fluff rice with a fork. Serve chicken over rice with sauce spooned over top. Stir scallions into relish and serve alongside. Enjoy!

Take it to the next level:

Want to put some lime in the coconut? Add some lime zest to the cucumber relish and serve remaining lime wedges alongside for squeezing over top.

Thai Curry Chicken Soup

January 31, 2025 vscson Comments 0 Comment

with Peas and Jasmine Rice

Yield: 2

Adapted from: Dinnerly

Red Thai curry paste that’s loaded with flavor. Throw in some lean chicken, fresh ginger, and peas and you have the makings of a hearty Thai soup.
Cook: 20

5oz jasmine rice
11-inch piece fresh ginger
½lb pkg chicken breast strips
1oz Thai red curry paste
1oz Better Than Bouillon chicken
5oz peas
1TBS AP flour
1egg, large
salt & pepper
1tsp cooking oil
1TBS butter

Cook rice:

Rinse rice in a fine-mesh sieve until water runs clear. Transfer to a small saucepan with 1¼ cups water and a pinch of salt and bring to a boil. Cover and cook over low heat until rice is tender, and the water is absorbed, 17–20 minutes.

Prep ingredients:

Peel and finely chop ginger. Pat the chicken dry, and cut it into 1-inch pieces, if necessary. Transfer chicken to a medium bowl and season with ¼ tsp salt. Add 1 TBS flour to the chicken and toss to coat. Crack 1 large egg into a small bowl, season with salt, and beat with a fork.

Prep broth:

In a measuring cup, combine 2½ cups water with all the Thai red curry paste (or less, depending on heat preference) and Better Than Boullion chicken.

Build soup & ginger oil:

In a medium pot or Dutch oven, heat 1 TBS oil over high. Add chicken and cook, without stirring, until browned on one side, about 2 minutes, transfer to a bowl. Add ginger and 2 TBS oil and cook until well browned, for about 2 minutes. Spoon ½ of the ginger mixture into a small bowl for garnish. Add broth to pot, bring to a boil, then simmer for 2 minutes.

Finish soup & serve:

Return chicken to pot and simmer until nearly cooked through, 1 minute. Add peas, season with salt and pepper. Add beaten egg, remove from heat, and let sit for 30 seconds, then gently stir once to break up slightly. Spoon ⅓ cup rice into each bowl and ladle soup on top. Drizzle with reserved ginger mixture, serve with remaining rice alongside. Enjoy!

Chicken Katsu

January 31, 2025 vscson Comments 0 Comment

with Roasted Green Beans & Ginger Rice

Yield: 2

Adapted from: Hello Fresh

Southern-fried, Milanese-style, schnitzel, Kiev—the dishes come from all corners of the world! True to form, this Japanese-style rendition is comforting and delicious. Here, chicken is pounded thin, coated in panko and cornstarch, then flash-fried until light and crunchy. On the side is a classic katsu dipping sauce, plus tender roasted green beans and ginger rice.
Prep: 5 Cook: 30

1thumb ginger
6oz green beans
1tsp garlic powder
1TBS cornstarch
4TBS katsu sauce
½cup jasmine rice
10oz chicken cutlets
½cup panko breadcrumbs
2TBS sour cream
1TBS sesame seeds
salt & pepper
cooking oil
butter

Cook rice:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Peel and mince or grate ginger.

Heat a drizzle of oil in a small pot over medium-high heat. Add ginger, cook, stirring, until fragrant, 1- to 2-minutes.

Stir in rice and ¾ cup water. Bring to a boil, cover and reduce heat to low. Cook until rice is tender, for 15-18 minutes. Keep covered off heat until ready to serve.

Roast green beans:

While rice cooks, toss green beans on a baking sheet with a drizzle of oil, season with salt and pepper.

Roast on top rack until browned and tender, 12-15 minutes.

Pound chicken:

Meanwhile, pat chicken dry with paper towels. Place between two pieces of plastic wrap and pound with a mallet or heavy-bottomed pan until ½ inch thick. Season all over with garlic powder, salt, and pepper

Bread chicken:

On a shallow dish or plate, combine panko, cornstarch, and ½ tsp salt. Brush a thin layer of sour cream onto both sides of chicken (you may not use all the sour cream). Working one piece at a time, press chicken into panko mixture, coating all over.

Cook chicken:

Heat a 1⁄3-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add chicken. Cook until panko is golden-brown, and chicken is cooked through, 2- to 3-minutes per side.

Tip: Thinner pieces will cook faster.

Transfer to a paper-towel-lined plate.

Finish & serve:

Place katsu sauce in a small microwave-safe bowl, microwave until warm, 20 seconds.

Fluff rice with a fork, stir in 1 TBS butter and season with salt and pepper.

Divide rice, chicken, and green beans between plates. Drizzle chicken with katsu sauce to taste (or serve on the side for dipping). Sprinkle chicken and green beans with as many sesame seeds as you like and serve.

Teriyaki Chicken Tenders

November 30, 2024 vscson Comments 0 Comment

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.

Sweet Chili Pork & Cabbage Stir-Fry

November 4, 2024 vscson Comments 0 Comment

with Cilantro & Crispy Fried Onions

Yield: 2

Adapted from: Hello Fresh

Garlicky ground pork, simmered in a sweet, savory, and spicy blend of soy glaze, ponzu, Thai chili sauce, and rice wine vinegar. Tossed with tender sautéed cabbage, then spooned over jasmine rice and garnished with crispy fried onions and fresh cilantro.
Prep: 5 Cook: 20

½cup jasmine rice
2tsp ponzu sauce
1tsp garlic powder
cilantro
4TBS sweet soy glaze
1oz sweet Thai chili sauce
5tsp rice wine vinegar
10oz ground pork
4oz red cabbage and carrot mix
1oz crispy fried onions
salt & pepper
cooking oil
butter

Cook rice:

Wash and dry produce.

In a small pot, combine rice, ¾ cup water, 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.

Make sauce:

While rice cooks, in a small bowl, combine sweet soy glaze, chili sauce, ponzu, and 2-3 tsp vinegar.

Tip: If you like a sweeter sauce, stir in a pinch of sugar.

Cook pork:

Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and garlic powder, season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3- to 4-minutes. Break up meat into pieces and continue cooking until pork is cooked through, 1- to 2-minutes.

Stir in sauce and cook, stirring, until slightly thickened, 1 minute more.

Finish & serve:

Stir red cabbage and carrot mix into pan with pork, cook until just tender, 2- to 3-minutes. Taste and season with salt and pepper. Turn off heat.

Fluff rice with a fork, stir in 1 TBS butter until melted.

Divide rice between bowls and top with stir-fry and crispy fried onions. Pick cilantro leaves from stems, roughly tear and sprinkle over bowls. Serve.

Chili Chili Bang Bang Chicken

November 4, 2024 vscson Comments 0 Comment

Yield: 2

Hello Fresh

Crispy panko-crusted chicken, fluffy scallion-flecked rice, and tender roasted green beans. To finish things off, the chicken is drizzled with ponzu chili mayo.
Prep: 5 Cook: 30

2scallions
1tsp garlic powder
1tsp ponzu sauce
4TBS mayonnaise
10oz chicken cutlets
½cup panko breadcrumbs
6oz green beans
1oz sweet Thai chili sauce
½cup jasmine rice
salt & pepper
cooking oil
butter

Prep & mix:

Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce.

Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.

In a small bowl, combine panko, garlic powder, a drizzle of oil, salt, and pepper.

In a separate small bowl, combine ponzu, chili sauce, and half the mayonnaise (you’ll use the rest later).

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites, cook until slightly softened, 1 minute.

Stir in rice, ¾ cup water, 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.

Roast chicken & green beans:

While rice cooks, pat chicken dry with paper towels, season all over with salt and pepper.

Place chicken on one side of a baking sheet. Spread remaining mayonnaise onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

Toss green beans on empty side of same sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until chicken is browned and cooked through and green beans are tender, 15-18 minutes.

Tip: If green beans finish first, remove from sheet and continue roasting chicken.

Finish & serve:

Fluff rice with a fork, season with salt and pepper.

Divide rice, green beans, and chicken between plates. Drizzle chicken with ponzu chili mayo and sprinkle with scallion greens. Serve.

Sweet Soy Honey Chicken

October 21, 2024 vscson Comments 0 Comment

with Green Beans & Jasmine Rice

Yield: 2

Hello Fresh

This delicious chicken dish boasts sweet, savory and spicy flavors thanks to a quick homemade glaze of honey, sweet soy, Sriracha, and fresh ginger. On the side are crisp roasted green beans and fragrant jasmine rice (both super-delicious with that tasty sauce!).
Prep: 5 Cook: 20

½cup jasmine rice
4TBS sweet soy glaze
10oz chopped chicken breast
2scallions
1thumb ginger
1tsp sriracha
2tsp honey
6oz green beans
1TBS sesame seeds
salt & pepper
cooking oil

Cook rice:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

In a small pot, combine rice, ¾ cup water, 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.

Roast green beans:

While rice cooks, trim green beans if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until golden-brown and tender, 12-15 minutes.

Prep & make sauce:

Meanwhile, trim and thinly slice scallions, separating whites from greens. Peel and mince ginger.

In a small bowl, combine soy glaze, honey, 2 TBS water, and Sriracha to taste.

Cook chicken:

Open package of chicken and drain off any excess liquid.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and almost cooked through, 3- to 5-minutes.

Coat chicken:

Once chicken is browned, add scallion whites and ginger to pan. Cook until fragrant, 1 minute.

Pour in sweet soy honey sauce, cook until sauce has thickened, and chicken is coated and cooked through, 2- to 3-minutes. Turn off heat.

Finish & serve:

Fluff rice with a fork and season with salt and pepper.

Tip: For extra flavor, stir in 1 TBS butter.

Divide rice, green beans, and chicken between plates. Garnish with scallion greens and sesame seeds. Serve.

Sweet Thai Chili Pork Filet

October 19, 2024 vscson Comments 0 Comment

with Zesty Rice & Roasted Broccoli

Yield: 2

Adapted from: Hello Fresh

Sweet Thai chili sauce with ponzu, shallot, lime, and butter drizzled atop juicy pork filets. Served with fluffy zesty rice and paired with crisp roasted broccoli on the side for a restaurant-worthy meal.
Prep: 10 Cook: 35

1head of broccoli
¼oz cilantro
1oz chicken stock concentrate
1shallot
1lime
½cup jasmine rice
10oz pork tenderloin
1oz sweet Thai chili sauce
1¼tsp ponzu sauce
salt & pepper
cooking oil
butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Halve, peel, and mince shallot. Zest and quarter lime. Roughly chop cilantro.

Cook rice:

In a small pot, combine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Sear pork:

While rice cooks, pat pork dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes (it’ll finish cooking in the next step). Remove pan from heat.

Transfer pork to one side of a baking sheet.

Roast pork & broccoli:

Toss broccoli on opposite side of sheet from pork with a drizzle of oil, salt, and pepper.

Roast on top rack until pork is cooked through and broccoli is browned and tender, 10-12 minutes.

Once pork is done, transfer to a cutting board to rest for 5 minutes. Season broccoli and spread across entire sheet, roast as instructed.

Make pan sauce:

Heat a drizzle of oil in pan used for pork over medium-high heat. Add shallot, cook until softened and slightly browned, 1- to 2-minutes.

Stir in stock concentrate, chili sauce, ponzu, and ¼ cup water. Bring to a simmer and cook until slightly reduced, 2- to 3-minutes.

Stir in a big squeeze of lime juice to taste. Remove pan from heat, stir in 1 TBS butter until melted.

Finish & serve:

Thinly slice pork crosswise.

Fluff rice with a fork, stir in lime zest and half the cilantro. Season with salt and pepper.

Divide rice, broccoli, and pork between plates. Top pork with pan sauce. Garnish everything with the remaining cilantro. Serve with any remaining lime wedges on the side.