Better-Than-Takeout Sesame Chicken with Garlic Green Beans and Fluffy Rice

👩‍🍳 Instructions

1. 1

   Pat chicken pieces dry. In a bowl, whisk together tamari, honey, rice vinegar, sesame oil, grated ginger, and 3 minced garlic cloves. Remove 2 tablespoons of this mixture and set aside for marinating the chicken.
2. 2

   Whisk arrowroot powder into the remaining sauce until smooth; set aside.
3. 3

   Add chicken to the 2 tablespoons of reserved marinade; toss to coat. Let marinate for 15-30 minutes.
4. 4

   Cook rice according to package directions. For cauliflower rice, sauté in a skillet with a teaspoon of olive oil for 5-7 minutes until tender-crisp; season with salt.
5. 5

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add green beans and sauté for 5-7 minutes until tender-crisp. Add 2 minced garlic cloves and cook for 1 minute more until fragrant. Season with salt and pepper; set aside.
6. 6

   Reheat the large skillet over medium-high heat with 1 tbsp olive oil. Add marinated chicken in a single layer (cook in batches if needed). Sear for 3-4 minutes per side until browned and cooked through. Return all chicken to the pan.
7. 7

   Rewhisk the reserved sauce with thickener, then pour over the chicken. Bring to a simmer, stirring constantly, for 2-3 minutes until the sauce thickens into a glossy glaze.
8. 8

   Remove from heat. Stir in half of the toasted sesame seeds. Serve chicken immediately alongside rice and garlic green beans. Garnish with remaining sesame seeds and fresh green onions (optional).