Devilish Sesame Chicken with Green Beans and Scallion Rice
Prepare your taste buds for a tantalizing twist on weeknight dinner with this Devilish Sesame Chicken with Green Beans and Scallion Rice. Juicy, golden-brown chicken thighs are coated in a bold, sticky-sweet glaze made with soy sauce, honey, sriracha, and fragrant sesame oil for the perfect balance of savory heat. Paired with tender-crisp green beans and fluffy white rice infused with fresh scallions, this dish is an irresistible medley of flavors and textures. Finished with a sprinkle of nutty sesame seeds, this recipe is as visually stunning as it is delicious. Quick and satisfying, this easy-to-follow recipe is perfect for busy weeknights, offering restaurant-quality results in just 45 minutes!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 4 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha
- 2 tablespoons sesame oil
- 1 teaspoon rice vinegar
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 300 grams green beans, trimmed
- 3 stalks scallions, finely chopped
- 1 cup white rice
- 2 cups water
- 1 tablespoon sesame seeds
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the white rice under cold water until the water runs clear. Combine rice, water, and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the water is absorbed.
While the rice is cooking, whisk together soy sauce, honey, sriracha, sesame oil, rice vinegar, garlic, and ginger in a small bowl to make the marinade.
Pat the chicken thighs dry with a paper towel and season both sides with salt and black pepper. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side until golden brown. Transfer the chicken to a plate.
In the same skillet, add the prepared marinade and bring it to a simmer. Return the chicken to the skillet, reduce the heat to medium-low, and cook for 8-10 minutes, flipping the chicken halfway through, until the chicken is cooked through and the sauce thickens.
Meanwhile, heat the remaining 1 tablespoon of vegetable oil in a separate skillet over medium heat. Add the green beans and sauté for 5-6 minutes until they are tender-crisp. Season with a pinch of salt and pepper.
Once the rice is cooked, fluff it with a fork and stir in the chopped scallions.
To serve, divide the scallion rice among plates, place the chicken thighs on top, and drizzle with the remaining sauce from the skillet. Arrange the green beans alongside and sprinkle sesame seeds over the chicken and green beans for garnish.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 12.2 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 537 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
