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Hoisin-Glazed Chicken
Spicy
Easy Prep
Protein Smart
Hoisin-Glazed Chicken

with Scallion Rice, Ponzu Roasted Green Beans & Sriracha Mayo

5 min
Difficulty: 1/3
Southeast Asia

One of our favorite ways to add tons of flavor to any protein in mere minutes? Whipping up a delectable glaze. For this simple, delicious recipe, we blend tangy, barbecue-like hoisin sauce with aromatic garlic powder, then pour the mixture over pork filet during the last few minutes of roasting for deliciously sticky-sweet results. More glaze is drizzled over the pork just before serving for good measure; then, it’s all paired with fluffy rice, ponzu roasted green beans, and spicy mayo. Now THAT’S what we call a winning dinner!

Allergens

Fish
Sesame
Eggs
Wheat
Milk
Soy

Utensils

Baking Sheet
Small pot
Paper Towel
Large Pan
Small Bowl

Tags

Spicy
Easy Prep
Protein Smart
Ingredients
Scallions

Scallions

2 unit

Green Beans

Green Beans

6 ounce

Hoisin Sauce

Hoisin Sauce

2 tablespoon

Garlic Powder

Garlic Powder

1 teaspoon

White Rice

White Rice

0.5 cup

Chicken Cutlets

Chicken Cutlets

10 ounce

Mayonnaise

Mayonnaise

2 tablespoon

Sriracha

Sriracha

1 teaspoon

Ponzu Sauce

Ponzu Sauce

6 milliliters

Sesame Seeds

Sesame Seeds

1 tablespoon

Salt

Salt

Pepper

Pepper

Cooking Oil

Cooking Oil

Butter

Butter

Preparation
1
Prep & Make Glaze

• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary. • In a small microwave-safe bowl, combine hoisin, 1⁄4 tsp garlic powder (1⁄2 tsp for 4), and 1 TBSP water (2 TBSP for 4). (You’ll use more garlic powder later.) Microwave until warmed through, 30 seconds.

2
Cook Rice

• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute. • Stir in rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

3
Sear Pork

• While rice cooks, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. • Transfer pork to one side of a baking sheet. (For 4 servings, spread pork out across entire sheet.) TIP: For easy cleanup, line sheet with foil first. **Swap in chicken* or steak* for pork; cook chicken until browned and cooked through, 3-5 minutes per side, or cook steak to desired doneness, 3-6 minutes per side. Add half the hoisin glaze to pan; turn chicken or steak to coat. Transfer to a cutting board (no need to roast!). Let rest at least 5 minutes, then thinly slice against the grain.**

4
Roast Pork & Green Beans

• On opposite side of sheet from pork, toss green beans with a drizzle of oil, salt, and pepper. (For 4 servings, add green beans to a second baking sheet; roast pork on middle rack and green beans on top rack.) • Roast on middle rack until pork is cooked through and green beans are tender, 10-12 minutes. • In the last 3-5 minutes, remove sheet from oven; carefully pour half the hoisin glaze (save the rest for serving) over pork, turning to coat. Return to oven until glaze is tacky. • Transfer pork to a cutting board. Let rest at least 5 minutes, then thinly slice crosswise. **Roast green beans as instructed (without chicken or steak).**

5
Make Sriracha Mayo

• Meanwhile, in a second small bowl, combine mayonnaise, remaining garlic powder to taste, and as much Sriracha as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

6
Finish & Serve

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Toss green beans with ponzu and half the sesame seeds. • Divide rice, green beans, and pork between plates. Drizzle pork with remaining hoisin glaze; drizzle everything with as much Sriracha mayo as you like. Top with scallion greens and as many remaining sesame seeds as you like. Serve. ***Poultry is fully cooked when internal temperature reaches 165°.***

Nutrition per serving

690

kcal

Calories

31

g

Fat

8

g

Saturated Fat

59

g

Carbohydrate

14

g

Sugar

4

g

Dietary Fiber

37

g

Protein

150

mg

Cholesterol

640

mg

Sodium

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