recipe

Lemon-Hoisin Glazed Chicken on Cherry Sesame Rice

Name: Lemon-Hoisin Glazed Chicken on Cherry Sesame Rice
Ingredients: Chicken Thigh, Salt, Ginger, Garlic, Peanut Oil, Green Onion, Jasmine Rice, Chicken Broth, Lemon, Dried Cherries, Sesame Oil, Rice Wine Vinegar, Hoisin Sauce, Honey, Red Pepper Flakes, Asparagus, Cilantro, Almonds

This Lemon Hoisin Glazed Chicken goes perfectly on a bed of Cherry Sesame Rice. Packed with umami flavor and a zesty sing.

Prep Time 10 mins

Cook Time 50 mins

servings 6

Ingredients

6 Foster Farms Free Range Boneless Skinless Chicken Thigh Fillets, cut into 1-inch chunks
2¼ tsp salt, divided
1 tbsp minced ginger root
4 cloves garlic, chopped, divided
3 tbsp peanut oil, divided
6 green onions, chopped, with whites and greens divided
1½ cups jasmine rice, rinsed well and drained
2 cups low-sodium chicken broth
¼ cup lemon juice, divided
⅔ cup dried cherries, chopped
1 tbsp toasted sesame oil
⅓ cup rice wine vinegar
¼ cup hoisin sauce
1½ tbsp honey, divided
1 large lemon or 2 small, finely grated zest
½ tsp red pepper flakes, divided
2 tsp black sesame seeds
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
½ cup chopped cilantro, divided
⅓ roasted salted almonds, roughly chopped

Directions

1. Mix chicken, one teaspoon salt, ginger and half of the garlic. Set aside.

2. In medium saucepan over medium heat, warm 1 tablespoon peanut oil. Stir in onion whites, remaining garlic and jasmine rice. Cook, stirring frequently, for 8 minutes or until beginning to toast. Add broth, half of the lemon juice and 1 teaspoon salt; bring to a boil. Cover, reduce heat to low and cook 15 minutes. Uncover, fluff with fork and stir in dried cherries, sesame oil and remaining green onions. Set aside.

3. In large frying pan over medium-high heat, warm 1 tablespoon peanut oil. Add chicken and cook, stirring frequently, for 6 minutes or until no longer pink on the outside.

4. In small bowl, stir together vinegar, hoisin sauce, 1 tablespoon honey, remaining lemon juice, half of the lemon zest and 1/4-teaspoon red pepper flakes. Add sauce to chicken in pan and continue cooking for 10 additional minutes on medium. Raise heat to high and cook for 2 to 4 minutes until sauce on chicken is dark and has thickened. Sprinkle chicken with black sesame seeds. Remove pan from heat, set aside and keep warm.

5. In second large frying pan, warm remaining peanut oil over high heat. Add asparagus, remaining honey, red pepper and remaining salt. Cook, stirring frequently, for 2 to 4 minutes, or until asparagus is tender.

6. To serve, plate rice on serving platter. Top with half of the cilantro, almonds and roasted asparagus, and then top that with chicken pieces. Sprinkle with remaining cilantro and lemon zest.