Saucy Sesame Chicken Stir-Fry

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• cooking oil
  2 tsp
• fully cooked chicken breasts
  2 unit
• jasmine rice
  1 c
• lime
  1 unit
• mayonnaise
  2 tbsp
• salt
• scallions
  1 unit
• sesame dressing
  2 oz
• sesame seeds
• shredded carrots
  4 oz
• sriracha
• sweet soy glaze
  1 tbsp
• water
  1¼ cup

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   In a small pot , combine jasmine rice , water (2¼ cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1 c, water: 1¼ cup, salt
2. 

   2

   While rice cooks, wash and dry all produce. Zest and quarter lime . Trim and thinly slice scallions , separating whites from greens. Dice fully cooked chicken breasts * into bite-size pieces.

   lime: 1 unit, scallions: 1 unit, fully cooked chicken breasts: 2 unit
3. 

   3

   In a small bowl , combine mayonnaise with as much sriracha and lime juice as you like.

   mayonnaise: 2 tbsp, sriracha
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add shredded carrots and scallion whites; cook, stirring occasionally, until slightly softened, 1-2 minutes.

   cooking oil: 2 tsp, shredded carrots: 4 oz
5. 

   5

   Stir chicken, sweet soy glaze , and sesame dressing into pan with veggies. Bring to a simmer and cook until sauce is thickened and chicken is warmed through, 2-4 minutes more. Remove pan from heat.

   sweet soy glaze: 1 tbsp, sesame dressing: 2 oz
6. 

   6

   Fluff rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and black pepper . Divide rice between bowls; top with chicken stir-fry. Drizzle with sriracha lime mayo. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with any remaining lime wedges on the side.

   butter: 2 tbsp, black pepper, sesame seeds