Hoisin Honey Chicken

Lately I have really been into having a slightly dry main dish with a side of Jasmine Rice and some kind of veggie. Jasmine rice is a great addition to any meal and it makes even dry dishes even better. Jasmine Rice is different than other rice's because if tend to produce a more fluffier rice when cooked. Jasmine rice also has a greater smell than other white rice's when cooked.

The utensils that you will need for this recipe include: Small pot, baking sheet, small bowl, paper towels, and large pan. I prefer to have everything out on my workspace so that I can easily use them and put them away and stay organized. This allows me to not move a lot in the kitchen which is AMAZING!

For this recipe you will need Hoisin sauce. This Cantonese sauce is sweet and tangy with a barbecue-like kick. This sauce is often used as a glaze for meat, an addition to stir fry, or a dipping sauce. This sauce has a dark appearance and can be found in your local grocery store such as Safeway.

Tips and Tricks:

Ginger: To peel ginger, break out your spoon! Using the spoons tip, apply pressure in a downwards motion, carving away the skin. Unlike a vegetable peeler, a spoon allows you to get into ginger's knobby nooks.

Scallions: Whenever you are cutting your scallions you want to remember to separate your whites from your greens. This is because the white part gives more of an onion taste and the green part is better as a garnish on the dish.

Jasmine Rice: To cook Jasmine rice you want to put the corresponding amount of water in it (listed in recipe) and bring to a boil. Then you want to cover and reduce to a low simmer. :)

Serves 4-5 people and takes about 25-30 min the prepare:

Ingredients:

- 1 cup Jasmine Rice

- 2 Scallions

- 2 Thumbs Ginger

- 8 TBSP Hoisin Sauce

- 2 tsp Sriracha

- 4 tsp Honey

- 20 oz Chicken Breast Strips

- 12 oz Green Beans

- 1 TBSP Sesame Seeds (optional)

Instructions:

1) Preheat oven to 425 degrees.

2) Wash and dry all produce.

3) In a small pot, combine rice, 1 1/2 cup water and a pinch on salt. Cook until rice is tender, 15-18 min.

4) While rice cooks, toss green beans on a waking sheet with a drizzle of oil, salt and pepper. Roast on top rack until golden brown and tender. 12-15 min.

5) Meanwhile, thinly trim and slice scallions separating whites from greens. Peel and mice ginger.

6) In a small bowl combine hoisin, honey, 3 TBSP water, and Sriracha.

7) Season chicken with salt and pepper. Heat a large drizzle of oil in a large pan over medium heat. Add chicken and cook, stirring occasionally (3-5 min).

8) Once chicken is browned, add scallion whites, ginger to the pan. Cook until fragrant (1 min).

9) Pour sauce and cook until sauce has thickened and chicken is coated and cooked through (2-3 min).

10) Fluff rice with a fork and stir in 1 TBSP butter and season with salt and pepper.

11) Divide between 4 plates and garnish with scallion greens and sesame seeds (optional).

12) ENJOY! :)