Teriyaki Chicken Tenders with Jasmine Rice and Green Beans

• servings: 2 servings
• total time: 35 minutes

Ingredients

1 thumb Ginger

4 clove Garlic

2 unit Scallions

1 unit Lime

1 ½ cup Jasmine Rice

12 ounce Green Beans

2 teaspoon Sesame Oil

1 tablespoon Sesame Seeds

24 ounce Chicken Tenders

6 tablespoon Soy Sauce

2 tablespoon White Wine Vinegar

1 teaspoon Cornstarch

6 teaspoon Vegetable Oil

¼ cup Sugar

Salt

Pepper

Directions

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring 2½ cups water and a large pinch of salt to a boil in a medium pot. Peel ginger and mince until you have 2 TBSP. Mince garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Halve lime; cut one half into wedges.

Once 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.

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 2 tsp sesame oil, half the sesame seeds, and a squeeze of lime (we sent more oil than needed).

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, 2-4 minutes per side. Remove from pan and set aside. TIP: Don’t overcrowd the pan with chicken—you may want to work in batches.

Heat a large drizzle of oil in same pan over medium-high heat. Whisk together soy sauce, ¼ cup sugar, 2 TBSP vinegar (we sent more), 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.

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.

Nutrition

• Calories: 640 kcal
• Total Fat: 15 g
• Saturated Fat: 3 g
• Cholesterol: 105 mg
• Sodium: 860 mg
• Total Carbohydrate: 85 g
• Dietary Fiber: 4 g
• Total Sugars: 15 g
• Protein: 44 g