Sticky Asian Chicken Strips with Green Beans and Brown Rice — Ga

It’s been a long while since I posted a full dinner recipe. And really it’s about time. No matter how much I cook, I’m always in need of dinner recipes. Somehow dinner cooking feels heavy, uninspiring, maybe draining in a way routine tasks can get. I get it. I go trough cycles between excited to mak

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large pan over medium high. Add olive oil and sauté the chicken until mostly opaque. Season with black pepper and granulated garlic. Pour the soy sauce and honey and stir to coat. Bring mixture to a boil. Allow to cook until the moisture evaporates and the edges start to get dark brown, almost black, about 5 minutes. Stir often, it’s ok if the bottom of the pan starts browning. Transfer chicken to a serving plate. Carefully deglaze the pan with 1 tablespoon soy sauce, scrapping vigorously with a wooden spoon. Add the green beans and sauté until heated through. Season with 1/2 teaspoon granulated garlic and 1/4 teaspoon black pepper. Transfer to serving platter. Garnish with sesame seeds.

Step 2

For the rice, heat a saucepan over medium high. Add olive oil and sauté the rice until coated in oil. Add boiling water, bring to a rolling boil, cover and reduce to a simmer. Once cooked through, fluff with a fork and serve alongside chicken and green beans.

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