Zesty Sesame Lime Chicken with Sriracha Peanut Green Beans and Jasmine Rice

Chicken breasts get a vibrant makeover with a zesty sauce featuring soy, lime and sesame. Paired with citrus-infused jasmine rice and green beans tossed in a feisty dressing of peanuts, garlic and sriracha, this dish brings excitement to the dinner table any night of the week.

Ready in about 40 minutes, this recipe is perfect for busy families looking for a flavorful, satisfying meal. The combination of tangy, savory and spicy elements will have everyone asking for seconds.

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Ingredients

2 unit LimeView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest the limes until you have 2 teaspoons of zest; then cut each lime into quarters. Mince or grate the garlic. Trim any tough ends or strings from the green beans. Roughly chop the peanuts.
2. Heat a drizzle of vegetable oil in a small pot over medium-high heat. Add half the lime zest and cook, stirring, until fragrant, about 1-2 minutes. Add the jasmine rice, 1¾ cups water and a big pinch of salt. Bring to a boil, then cover, reduce heat to low and simmer gently until the rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, in a small bowl, whisk together the soy sauce, cornstarch, sesame oil, half the minced garlic, juice from two lime quarters and 1 tablespoon sugar until smooth. Pat the chicken breasts dry with paper towels and season all over with salt and pepper.
4. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the chicken breasts and cook until browned, 4-6 minutes per side. Pour the prepared sauce into the pan and bring to a simmer. Cook until the chicken is cooked through and the sauce thickens, about 2 minutes, spooning the sauce over the chicken continuously. Remove from heat. Stir in a squeeze of lime juice. Season with salt and pepper to taste. Transfer the chicken and sauce to a shallow dish.
5. Rinse or wipe the pan clean. Heat a drizzle of vegetable oil in the same pan over medium-high heat. Add the green beans and cook, tossing, until almost tender, 2-3 minutes. Add the chopped peanuts, half the sriracha, the remaining garlic and 1 tablespoon butter. Cook, tossing, until the peanuts are lightly toasted, 1-3 minutes. Remove from heat and stir in a squeeze of lime juice. Season with salt and pepper. For extra heat, add the remaining sriracha.
6. Fluff the cooked rice with a fork, then stir in 1 tablespoon butter, a squeeze of lime juice and a pinch of salt and pepper. Divide the rice and green beans between plates. Arrange the chicken over the rice, drizzling any extra sauce on top. Garnish with the remaining lime zest. Serve with lime quarters on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust the water and cooking time according to the package instructions.

Can I make this dish ahead of time?

The chicken and green beans are best served fresh, but you can cook the rice in advance and reheat it. Store leftovers separately in the refrigerator for up to 2 days.

Is there a substitute for sriracha?

You can use any chili garlic sauce or red pepper flakes to taste. Adjust the amount to your preferred spice level.