Hoisin Glazed Chicken with Scallion Rice and Ponzu Green Beans

This hoisin glazed chicken is a quick and flavorful dinner that brings together sweet, tangy and spicy elements. The chicken cutlets are seared until golden, then roasted with a glossy hoisin glaze that caramelizes beautifully. Served alongside fluffy scallion rice and ponzu-tossed green beans, every bite is a balance of savory and fresh.

A drizzle of sriracha mayo adds a creamy kick, making this dish a crowd-pleaser. Perfect for a weeknight meal that feels special without hours of work.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

8 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). Trim and thinly slice scallions, separating whites from greens. Trim green beans if needed. In a small microwave-safe bowl, combine hoisin sauce, 1/4 teaspoon garlic powder and 1 tablespoon water. Microwave until warm, about 30 seconds.
2. 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, 1 1/4 cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Pat chicken cutlets dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add chicken and sear, turning occasionally, until browned, 4-8 minutes. Transfer chicken to one side of a baking sheet.
4. 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. In the last 3-5 minutes, remove sheet from oven; carefully pour half the hoisin glaze over chicken, turning to coat. Return to oven until glaze is tacky. Transfer chicken to a cutting board; let rest at least 5 minutes.
5. In a small bowl, combine mayonnaise, remaining garlic powder to taste and sriracha. Stir in water 1 teaspoon at a time until drizzling consistency.
6. Fluff rice with a fork; stir in 1 tablespoon butter and season with salt and pepper. Toss green beans with ponzu sauce and half the sesame seeds. Thinly slice chicken. Divide rice, green beans and chicken among plates. Drizzle chicken with remaining hoisin glaze; 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?

A mix of soy sauce and lemon juice (2:1 ratio) can mimic ponzu’s tangy flavor.

Is this recipe gluten-free?

Hoisin sauce and ponzu typically contain wheat. Use gluten-free versions to make this dish gluten-free.