Do you like a little spicy with your sweet? If so, you’re gonna love the sauce that’s on this chicken! Honey and sriracha are a power-duo, combining a hot kick with silky sweetness for a finger-licking-good chicken glaze!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Black Sesame Seeds(ContainsSesame/Sésame)
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Before starting, preheat the oven to 425°F. Wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. While the water boils, thinly slice the green onions. Cut the stems off the green beans. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl fo4 ppl), then the chicken. Sear, until chicken is golden-brown, 2-3 min per side. Transfer to a baking sheet. Bake in the middle of the oven, until chicken is almost cooked through, 6 min. (NOTE: we will be adding the glaze and beans at 6 min mark)
Whisk together the soy sauce, honey, sriracha in a medium bowl.
Once chicken has roasted 6 minutes, remove sheet from oven. Scatter green beans around chicken. Drizzle beans with 1/2 tbsp oil (dbl for 4ppl) and season with salt and pepper. Spoon, then brush 1 tbsp glaze over each chicken breast. Return chicken and beans to the middle of the oven. Roast until the chicken is sticky and cooked through, 6-8 min.**
Fluff the rice with a fork. Season with salt. Stir in the sesame seeds and half the green onions.
Slice the chicken. Divide the rice, chicken and beans between plates. Sprinkle over the remaining green onions. Drizzle over any remaining sauce if desired.