Soy-Glazed Chicken Tenders with Jasmine Rice and Sesame Green Beans

Instructions

1. 1

   Wash and dry all produce, then preheat oven to 425 degrees

2. 2

   Bring water and salt to boil in medium pot

3. 3

   Peel and mince ginger, mince garlic, slice scallions keeping whites and greens separate, halve lime and cut one half into wedges

4. 4

   Add rice to boiling water, cover, reduce heat to simmer and cook until tender

5. 5

   Remove rice from heat and keep covered

6. 6

   Toss green beans with oil on baking sheet, season with salt and pepper, then roast until crisp

7. 7

   Toss roasted green beans with sesame oil, sesame seeds, and lime squeeze

8. 8

   Heat oil in large pan over medium-high heat

9. 9

   Pat chicken dry and cook in single layer until browned but not cooked through

10. 10

    Remove chicken from pan and set aside

11. 11

    Heat more oil in same pan over medium-high heat

12. 12

    Whisk soy sauce, sugar, white wine vinegar, and cornstarch in small bowl

13. 13

    Add scallion whites, garlic, and ginger to pan and cook until softened

14. 14

    Stir in soy sauce mixture and bring to simmer, let thicken slightly

15. 15

    Return chicken to pan, toss to coat, and cook until no longer pink in center

16. 16

    Add lime squeeze to rice and fluff with fork

17. 17

    Divide rice, green beans, and chicken between plates, drizzle with remaining sauce, and garnish with scallion greens and sesame seeds

18. 18

    Serve with lime wedges