Teriyaki Chicken Tenders
with Jasmine Rice and Green Beans
Soy to the world! The time for a simple chicken stir-fry recipe has come. These tenders are tossed in a thick teriyaki glaze, which coats each piece in a flavorful blend of soy sauce, garlic, ginger, and sesame. Served atop a bed of jasmine rice with green beans to the side, they bring a tour-de-force of Asian-style flavors that both kids and adults will find easy to love.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 thumb
Ginger
4 clove
Garlic
2 unit
Scallions
1 unit
Lime
1.5 cup
Jasmine Rice
12 ounce
Green Beans
2 teaspoon
Sesame Oil
1 tablespoon
Sesame Seeds
24 ounce
Chicken Tenders
6 tablespoon
Soy Sauce
(Contains Soy, Wheat)
2 tablespoon
White Wine Vinegar
1 teaspoon
Cornstarch
Not included in your delivery
6 teaspoon
Vegetable Oil
¼ cup
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring 2½ cups water and a large pinch of salt to a boil in a medium pot. Peel ginger and mince until you have 2 TBSP. Mince garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Halve lime; cut one half into wedges.
Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.
Toss green beans with a large drizzle of oil on a baking sheet. Season with salt and pepper. Roast in oven until crisp, 10-12 minutes. After they’ve finished roasting, toss green beans with 2 tsp sesame oil, half the sesame seeds, and a squeeze of lime (we sent more oil than needed).
Heat a large drizzle of oil in a large pan over medium-high heat. Pat chicken dry with a paper towel. Add to pan and cook until browned but not cooked through, 2-4 minutes per side. Remove from pan and set aside. TIP: Don’t overcrowd the pan with chicken—you may want to work in batches.
Heat a large drizzle of oil in same pan over medium-high heat. Whisk together soy sauce, ¼ cup sugar, 2 TBSP vinegar (we sent more), and cornstarch in a small bowl. Put scallion whites, garlic, and ginger in pan and cook, tossing, until softened, 1-2 minutes. Stir in soy sauce mixture and bring to a simmer. Let thicken slightly, about 2 minutes.
Add chicken to pan and toss to coat. Cook until no longer pink in center, 2-3 minutes. Add a squeeze of lime to rice, then fluff with a fork. Divide rice, green beans, and chicken between plates. Drizzle with any sauce in pan. Sprinkle with scallion greens and remaining sesame seeds. Serve with lime wedges.
