Hoisin Honey Chicken Bowl *

 1/2 cup jasmine rice

Salt, Pepper, EVOO

2 scallions, sliced, separating green and white parts

1 inch thumb of ginger, peeled and minced

4 Tbsp hoisin sauce

2 tsp sriracha, adjust to preferred heat level

2 tsp honey

1 Tbsp butter

10 boneless skinless chicken, cut into bite size pieces

6 oz fresh green beans

1 Tbsp sesame seeds

Preheat oven to 425.  In a small pot, combine rice, 3/4 cup water and a big pinch of salt.  Bring to a boil, then cover and reduce to a low simmer.  Cook until rice is tender 15-18 minutes.  Keep covered, off heat, until ready to serve.  While rice cooks, trim green beans.  Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast until crisp tender, 12-15 minutes.  In a small bowl, combine hoisin, honey, 2 Tbsp water, and sriracha.  Heat a large drizzle of oil in skillet over medium high heat.  Add chicken and cook, stirring occasionally, until browned and almost cooked through, 3-5 minutes.  Once chicken is browned, add scallion whites and ginger to pan.  Cook until fragrant, about 1 minute.  Pour in hoisin honey sauce.  Cook until sauce has thickened and chicken is coated and cooked through, 2-3 minutes.  Turn off heat.  Fluff rice with a fork and stir in 1 Tbsp butter.  Season with salt and pepper, to taste.  Divide rice, green beans, and chicken between plates. Garnish with scallion greens and sesame seeds.

Serves 2