Sticky Hoisin-Glazed Chicken with Ponzu Green Beans and Sriracha Mayo

This sticky hoisin-glazed chicken is the perfect weeknight dinner when you crave big flavor without spending hours in the kitchen. The sweet and tangy hoisin glaze caramelizes beautifully on the chicken, while the scallion rice and ponzu-tossed green beans round out the meal with freshness and crunch.

A drizzle of homemade Sriracha mayo adds a spicy kick that ties everything together. Best of all, this recipe comes together in just 35 minutes using simple ingredients you can find at any grocery store.

Log in to save recipes and build weekly shopping lists.

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

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView 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. Adjust an oven rack to the middle position and preheat to 450°F. Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Trim the green beans if needed. In a small microwave-safe bowl, combine the hoisin sauce, ¼ teaspoon garlic powder (½ teaspoon for 4 servings) and 1 tablespoon water (2 tablespoons for 4). Microwave until warmed through, about 30 seconds. Set aside.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add the scallion whites and cook until softened, about 1 minute. Stir in the rice, 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender, 15-20 minutes. Keep covered off the heat until ready to serve.
3. While the rice cooks, pat the chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add the chicken and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer the chicken to one side of a baking sheet. (For 4 servings, spread the chicken out across the entire sheet.)
4. On the opposite side of the sheet, toss the green beans with a drizzle of oil, salt and pepper. (For 4 servings, place the green beans on a second baking sheet; roast the chicken on the middle rack and the green beans on the top rack.) Roast on the middle rack until the chicken is cooked through and the green beans are tender, 10-12 minutes. During the last 3-5 minutes, remove the sheet from the oven and carefully pour half the hoisin glaze over the chicken, turning to coat. Return to the oven until the glaze is tacky. Transfer the chicken to a cutting board and let rest for at least 5 minutes.
5. Meanwhile, in a small bowl, combine the mayonnaise, remaining garlic powder to taste and as much Sriracha as you like. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
6. Fluff the rice with a fork and stir in 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper. Toss the green beans with the ponzu sauce and half the sesame seeds. Thinly slice the chicken crosswise. Divide the rice, green beans and chicken among plates. Drizzle the chicken with the remaining hoisin glaze, then drizzle everything with the Sriracha mayo. Top with the scallion greens and remaining sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use regular chicken instead of organic?

Yes, any boneless, skinless chicken cutlets will work. Cooking time may vary slightly depending on thickness.

What can I substitute for ponzu sauce?

You can mix equal parts soy sauce and fresh lemon or lime juice as a quick substitute.

Can I make this recipe gluten-free?

Check that your hoisin sauce and ponzu are gluten-free, as some brands contain wheat. Use tamari instead of soy sauce if needed.