Teriyaki Chicken Tenders

🥘 Ingredients

• chicken tenders
  24 oz
• cornstarch
  1 tsp
• garlic
  4 clove
• ginger
  1 thumb
• green beans
  12 oz
• jasmine rice
  1.5 c
• lime
  1 unit
• pepper
• salt
• scallions
  2 unit
• sesame oil
  2 tsp
• sesame seeds
  1 tbsp
• soy sauce
  6 tbsp
• sugar
  ¼ cup
• vegetable oil (divided)
  2 tbsp
• white wine vinegar
  2 tbsp

🍳 Cookware

• medium pot
• baking sheet
• large pan
• paper towel
• small bowl

1. 

   1

   Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring 2½ cups water and a large pinch of salt to a boil in a medium pot . Peel ginger and mince until you have 2 tablespoons. Mince garlic . Trim, then thinly slice scallions , keeping greens and whites separate. Halve lime ; cut one half into wedges.

   salt, ginger: 1 thumb, garlic: 4 clove, scallions: 2 unit, lime: 1 unit
2. 

   2

   Once water is boiling, add jasmine rice to the pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.

   jasmine rice: 1.5 c
3. 

   3

   Toss green beans with a large drizzle of vegetable oil on a baking sheet . Season with salt and pepper . Roast in oven until crisp, 10-12 minutes. After they have finished roasting, toss green beans with sesame oil , half the sesame seeds , and a squeeze of lime (we sent more oil than needed).

   green beans: 12 oz, vegetable oil: 2 tbsp (divided), pepper, sesame oil: 2 tsp, sesame seeds: 1 tbsp
4. 

   4

   Heat a large drizzle of oil in a large pan over medium-high heat. Pat chicken tenders dry with a paper towel . Add to pan and cook until browned but not cooked through, 2-4 minutes per side. Remove from pan and set aside. TIP: Don't overcrowd the pan with chicken; you may want to work in batches.

   chicken tenders: 24 oz
5. 

   5

   Heat a large drizzle of oil in the same pan over medium-high heat. Whisk together soy sauce , sugar , white wine vinegar , and cornstarch in a small bowl . Put scallion whites, garlic, and ginger in pan and cook, tossing, until softened, 1-2 minutes. Stir in the soy sauce mixture and bring to a simmer. Let thicken slightly, about 2 minutes.

   soy sauce: 6 tbsp, sugar: ¼ cup, white wine vinegar: 2 tbsp, cornstarch: 1 tsp
6. 

   6

   Add chicken to pan and toss to coat. Cook until no longer pink in center, 2-3 minutes. Add a squeeze of lime to rice, then fluff with a fork. Divide rice, green beans, and chicken between plates. Drizzle with any sauce in the pan. Sprinkle with scallion greens and remaining sesame seeds. Serve with lime wedges.