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Export 12 ingredients for grocery delivery
Step 1
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), 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.
Step 2
• While rice cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and tender, 12-15 minutes.
Step 3
• Meanwhile, trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. • In a small bowl, combine hoisin, honey, 2 TBSP water (3 TBSP for 4 servings), and sriracha to taste.
Step 4
• Pat chicken* dry with paper towels and season with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and almost cooked through, 3-5 minutes.
Step 5
• Once chicken is browned, add scallion whites and ginger to pan. Cook until fragrant, 1 minute. • Pour in honey-hoisin sauce. Cook until sauce has thickened and coats chicken and chicken is cooked through, 2-3 minutes. Turn off heat.
Step 6
• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper. • Divide rice, green beans, and chicken between plates. Garnish with scallion greens and sesame seeds. Serve.
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