Lemon-Hoisin Glazed Chicken on Roasted Asparagus and Cherry Sesame Rice
Merry Graham, Newhall, CA
Serves 4 – 6
6 Foster Farms chicken thighs, boneless and skinless, cut into 1” chunks
2 ¼ 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
1 1/2 cups jasmine rice, rinse well and drained
2 cups low-sodium chicken broth
1/4 cup lemon juice, divided
2/3 cup dried cherries, chopped
1 tbsp toasted sesame oil
1/3 cup rice wine vinegar
1/4 cup Hoisin sauce
1 1/2 tbsp honey, divided
1 large lemon or two small, finely grate zest
1/2 tsp red pepper flakes, divided
2 tsp black sesame seeds
1 pound fresh asparagus, trimmed and cut into 2” pieces
1/2 cup chopped cilantro, divided
1/3 roasted salted almonds, roughly chopped
Mix chicken, one teaspoon salt, ginger, and half of the garlic. Set aside.
In medium saucepan over medium heat, warm one 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 one teaspoon salt; bring to a boil. Cover, reduce heat to low, and cook 15 minutes. Uncover, fluff with fork, stir in dried cherries, sesame oil, and remaining green onions. Set aside.
In large frying pan over medium high heat, warm one tablespoon peanut oil. Add chicken and cook, stirring frequently, for 6 minutes or until no longer pink on the outside.
In small bowl, stir together vinegar, Hoisin, one 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 2-4 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.
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 2-4 minutes, or until asparagus is tender.
To serve, plate rice on serving platter. Top with half of the cilantro, almonds, and roasted asparagus, Top with chicken pieces. Sprinkle with remaining cilantro and lemon zest.