Teriyaki Chicken Tenders

🥘 Ingredients

• chicken tenders
  12 oz
• cornstarch
  1 tbsp
• garlic
  3 clove
• ginger
  2 tbsp
• green beans
  10 oz
• jasmine rice
  1½ cup
• lime
  1 unit
• scallions
  4 unit
• sesame oil
  2 tsp
• sesame seeds
  1 tbsp
• soy sauce
  ¼ cup
• sugar
  ¼ cup
• vegetable oil
  9 tbsp
• water
  2½ cup
• white wine vinegar
  2 tbsp

🍳 Cookware

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

1. 

   1

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

   water: 2½ cup, ginger: 2 tbsp, garlic: 3 clove, scallions: 4 unit, lime: 1 unit
2. 

   2

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

   jasmine rice: 1½ cup
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 minutes . After they have finished roasting, toss green beans with 2 tsp sesame oil , half the sesame seeds , and a squeeze of lime.

   green beans: 10 oz, vegetable oil: 3 tbsp, sesame oil: 2 tsp, sesame seeds: 1 tbsp
4. 

   4

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

   vegetable oil: 3 tbsp, chicken tenders: 12 oz
5. 

   5

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

   vegetable oil: 3 tbsp, soy sauce: ¼ cup, sugar: ¼ cup, white wine vinegar: 2 tbsp, cornstarch: 1 tbsp
6. 

   6

   Add chicken tenders to large pan and toss to coat. Cook until no longer pink in center ⏱️ 2 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 pan. Sprinkle with scallion greens and remaining sesame seeds. Serve with lime wedges.