Hoisin Glazed Chicken with Scallion Rice and Ponzu Green Beans

This hoisin glazed chicken recipe is a quick and flavorful weeknight dinner that comes together in just 35 minutes. The chicken is seared until golden, then roasted with a sticky hoisin glaze that caramelizes beautifully. Paired with fluffy scallion rice, tangy ponzu green beans and a spicy sriracha mayo, every bite is a balance of sweet, savory and heat.

The glaze is made by combining hoisin sauce with garlic powder and a splash of water, then microwaved until warm. Half is brushed onto the chicken during the last few minutes of roasting and the rest is drizzled over the finished dish. It’s a simple technique that delivers restaurant-quality flavor at home.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with racks in the middle and top positions. Wash and dry all produce. Trim and thinly slice scallions, separating white and green parts. Trim green beans if needed.
2. In a small microwave-safe bowl, combine hoisin sauce, ¼ teaspoon garlic powder and 1 tablespoon water. Microwave until warm, about 30 seconds. Set aside.
3. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened, about 1 minute. Stir in rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover, reduce heat to low and cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
4. Meanwhile, pat chicken cutlets dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and sear, turning occasionally, until browned, 4-8 minutes. Transfer chicken to one side of a baking sheet.
5. On the other side of the sheet, toss green beans with a drizzle of oil, salt and pepper. Roast on the middle rack until chicken is cooked through and green beans are tender, 10-12 minutes. During the last 3-5 minutes, remove sheet from oven, carefully pour half the hoisin glaze over the chicken, turning to coat. Return to oven until glaze is tacky. Transfer chicken to a cutting board and let rest at least 5 minutes.
6. In a small bowl, combine mayonnaise, remaining garlic powder to taste and sriracha. Stir in water 1 teaspoon at a time until drizzling consistency.
7. Fluff rice with a fork and stir in 1 tablespoon butter. Season with salt and pepper. Toss green beans with ponzu sauce and half the sesame seeds. Thinly slice chicken crosswise. Divide rice, green beans and chicken among plates. Drizzle chicken with remaining hoisin glaze and drizzle everything with sriracha mayo. Top with scallion greens and remaining sesame seeds.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for ponzu sauce?

Mix equal parts soy sauce and fresh lemon or lime juice as a quick substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.