Devilish Sesame Chicken with Green Beans and Scall
by Karen Mussoline
Email:karenmussoline@aol.com

URL Source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/rachael-ray-30-minute-meals/Devili
Source: Rachael Ray
Course: Main
Cuisine: Asian
Food Group: Poultry
Serves: 4

Ingredients

3 tablespoon(s) vegetable oil
1 cup(s) white rice
2 cup(s) chicken broth
salt
1/2 pound(s) green beans, trimmed
1 pound(s) chicken breast, chicken cutlets or chicken tenders, thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 tablespoon(s) tamari (dark soy sauce)
3 tablespoon(s) honey
1 tablespoon(s) hot pepper sauce
1 tablespoon(s) dijon mustard
3 teaspoon(s) sesame oil
1 bunch(s) scallions, finely chopped
2 tablespoon(s) sesame seends, toasted
1/4 cup(s) roasted peanuts
Directions: 1.In a large saucepan, heat 1 tablespoon oil, 1 turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 cups chicken broth, lower the heat, cover and simmer until tender, about 17 minutes. 2.In a medium skillet, bring enough water to reach a depth of 1 inch to a boil, salt it, add the green beans and cook for 2 minutes; drain and rinse with cold water. 3.In a large skillet, heat the remaining 2 tablespoons oil, 2 turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3 to 4 minutes. Add the red pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute. 4.In a bowl, mix together the tamari, honey, hot sauce, mustard and remaining 1/2 cup chicken broth. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chicken. 5.Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with the sesame seeds. and pepper. Cover to keep warm.
Notes: