In a large saucepan, heat 1 Tbsp oil, over medium-high heat. Add
the rice and 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.
In a large skillet, heat the remaining 2 Tbsp oil over high heat. Add
the chicken and cook until golden, 3-4 minutes. Add the red
pepper and cook until just softened, 3 minutes.
Add the green beans and cook, tossing, for 1 minute.
In a bowl, mix together the soy sauce, honey, hot sauce, mustard
and remaining 1/2 c chicken broth. Pour over the chicken and
vegetables, toss. Drizzle the sesame oil over the chicken.
Stir the scallions into the rice and fluff with a fork. Serve the
chicken over the rice and top with the sesame seeds.
Originally Submitted
8/9/2009
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