Sticky Ginger-Soy Chicken Tenders with Jasmine Rice and Sesame Green Beans

This weeknight chicken dinner brings together a glossy soy, ginger, garlic and vinegar glaze with tender seared chicken and fragrant jasmine rice.

Roasted green beans get a quick finish of sesame oil, sesame seeds and lime, making the plate bright, savory and satisfying without a complicated cooking process.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 teaspoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken TendersView ingredient guideLike ingredientDislike ingredient

6 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon CornstarchView ingredient guideLike ingredientDislike ingredient

6 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.25 cup SugarView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with a rack in the middle position. Wash and dry the produce.
2. Bring 2 1/2 cups water and a large pinch of salt to a boil in a medium pot. Meanwhile, peel and mince the ginger until you have about 2 tablespoons. Mince the garlic. Trim and thinly slice the scallions, keeping the white and green parts separate. Halve the lime and cut one half into wedges.
3. When the water boils, stir in the jasmine rice. Cover, reduce the heat to a gentle simmer and cook until tender, 15 to 20 minutes. Remove from the heat and keep covered until ready to serve.
4. Place the green beans on a baking sheet and toss with a large drizzle of vegetable oil. Season with salt and pepper. Roast until crisp-tender, 10 to 12 minutes.
5. After roasting, toss the green beans with 2 teaspoons sesame oil, half of the sesame seeds and a squeeze of lime juice.
6. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Pat the chicken tenders dry with paper towels, then add them to the pan. Cook until browned but not fully cooked through, 2 to 4 minutes per side. Transfer the chicken to a plate.
7. In a small bowl, whisk together the soy sauce, sugar, white wine vinegar and cornstarch.
8. Return the same pan to medium-high heat and add another large drizzle of vegetable oil. Add the scallion whites, garlic and ginger. Cook, tossing often, until softened and fragrant, 1 to 2 minutes.
9. Pour the soy sauce mixture into the pan and bring it to a simmer. Cook until the sauce thickens slightly, about 2 minutes.
10. Return the chicken to the pan and toss to coat in the sauce. Continue cooking until the chicken is no longer pink in the center, 2 to 3 minutes.
11. Add a squeeze of lime juice to the rice and fluff with a fork. Divide the rice, green beans and glazed chicken among plates. Spoon any remaining pan sauce over the chicken, then garnish with scallion greens and the remaining sesame seeds. Serve with lime wedges.

Recipe Tips

FAQ

How long does this chicken tender dinner take?

The recipe takes about 35 minutes from start to finish.

How do I know the chicken is done?

The chicken should be browned on the outside and no longer pink in the center after simmering in the sauce for the final 2 to 3 minutes.

Can I cook the chicken in batches?

Yes. If the pan is crowded, sear the chicken in batches so the pieces brown properly.

What gives the sauce its glossy texture?

Cornstarch thickens the soy sauce, sugar and vinegar mixture into a shiny glaze that coats the chicken.

What should I serve with the glazed chicken?

This recipe serves the chicken with jasmine rice and roasted green beans finished with sesame oil, sesame seeds and lime.