Teriyaki Chicken TendersAlice Morbey2023-09-16T19:11:44+00:00Array ( [recipe_id] => 71893 [name] => Teriyaki Chicken Tenders [description] => Allergens - Soy, Wheat Difficulty - Easy [course] => dinner [prep_time_mins] => 0 [cooking_time_mins] => 35 [makes_or_serves] => serves [servings] => 4 [images] => Array ( [0] => 71896 ) [ingredients] => Array ( [0] => Array ( [amount] => 1 Thumb [name] => Ginger ) [1] => Array ( [amount] => 2 Unit [name] => Scallions ) [2] => Array ( [amount] => 1.5 Cup [name] => Jasmine Rice ) [3] => Array ( [amount] => 2 Teaspoon [name] => Sesame Oil ) [4] => Array ( [amount] => 24 Ounce [name] => Chicken Tenders ) [5] => Array ( [amount] => 2 Tablespoon [name] => White Wine Vinegar ) [6] => Array ( [amount] => 4 Clove [name] => Garlic ) [7] => Array ( [amount] => 1 Unit [name] => Lime ) [8] => Array ( [amount] => 12 Ounce [name] => Green Beans ) [9] => Array ( [amount] => 1 Tablespoon [name] => Sesame Seeds ) [10] => Array ( [amount] => 6 Tabelspoon [name] => Soy Sauce (Contains Soy, Wheat) ) [11] => Array ( [amount] => 1 Teaspoon [name] => Cornstarch ) ) [steps] => Array ( [0] => Array ( [description] => 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 TBSP. Mince garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Halve lime; cut one half into wedges. ) [1] => Array ( [description] => Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered. ) [2] => Array ( [description] => Toss green beans with a large drizzle of oil on a baking sheet. Season with salt and pepper. Roast in oven until crisp, 10-12 minutes. After they’ve finished roasting, toss green beans with 2 tsp sesame oil, half the sesame seeds, and a squeeze of lime (we sent more oil than needed). ) [3] => Array ( [description] => Heat a large drizzle of oil in a large pan over medium-high heat. Pat chicken 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. ) [4] => Array ( [description] => Heat a large drizzle of oil in same pan over medium-high heat. Whisk together soy sauce, ¼ cup sugar, 2 TBSP vinegar (we sent more), and cornstarch in a small bowl. Put scallion whites, garlic, and ginger in pan and cook, tossing, until softened, 1-2 minutes. Stir in soy sauce mixture and bring to a simmer. Let thicken slightly, about 2 minutes. ) [5] => Array ( [description] => 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 pan. Sprinkle with scallion greens and remaining sesame seeds. Serve with lime wedges. ) ) [nutrition] => Array ( [energy_kcal] => 640 [energy_kj] => 152.963671 [fat] => 15 [carbohydrate] => 85 [protein] => 44 [saturated_fat] => 3 [sugars] => 15 [fibre] => 4 [salt] => 2.15 [sodium] => 0.86 [fruit_veg_or_nuts_pct] => 0.00 [solid_or_liquid] => solid [serving_size] => [nutriscore_score] => [nutriscore_grade] => ) )