Description
This Sesame Chicken with Green Beans and Rice is a quick and delicious weeknight dinner. Tender chicken is cooked in a savory sesame sauce, paired with crisp green beans, and served over fluffy rice for a complete and satisfying meal.
Ingredients
For the Chicken and Green Beans:
- 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 cups fresh green beans, trimmed
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Sesame Sauce:
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For Serving:
- 2 cups cooked white or brown rice
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
-
Prepare the Rice:
Cook rice according to package instructions and set aside. -
Marinate the Chicken:
In a bowl, mix chicken pieces with soy sauce, cornstarch, salt, and pepper. Set aside for 10 minutes. -
Make the Sauce:
In a small bowl, combine soy sauce, honey, rice vinegar, water, sesame oil, garlic, and ginger. Mix well. -
Cook the Chicken:
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until golden and cooked through. Remove chicken and set aside. -
Sauté Green Beans:
In the same skillet, add the remaining oil and green beans. Cook for 4-5 minutes until they start to soften but remain crisp. -
Combine and Sauce:
Return chicken to the skillet. Pour the sesame sauce over the chicken and green beans. Stir well and bring to a simmer. -
Thicken the Sauce:
Stir in the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens and coats the chicken and green beans. -
Serve:
Spoon the sesame chicken and green beans over rice. Garnish with sesame seeds and green onions.
Notes
- For a bit of heat, add 1 teaspoon of sriracha or red pepper flakes to the sauce.
- Swap green beans for broccoli or snap peas if preferred.
- Store leftovers in the fridge for up to 3 days.