Lemon Hoisin Glazed Chicken On Roasted Asparaguscherry Rice Recipes

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LEMON-HOISIN GLAZED CHICKEN ON ROASTED ASPARAGUS/CHERRY RICE



Lemon-Hoisin Glazed Chicken on Roasted Asparagus/Cherry Rice image

First place winner of the Third Annual Foster Farms Fresh Chicken Cooking Contest. "Lemon-Hoisin Glazed Chicken on Roasted Asparagus and Cherry Sesame Rice"

Provided by gailanng

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 21

6 boneless skinless chicken thighs, cut into 1 inch chunks
2 1/4 teaspoons salt, divided
1 tablespoon minced gingerroot
4 garlic cloves, chopped, divided
3 tablespoons peanut oil or 3 tablespoons vegetable 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 (cab sub dried cranberries)
1 tablespoon toasted sesame oil
1/3 cup rice wine vinegar
1/4 cup hoisin sauce
1 1/2 tablespoons honey, divided
1 large lemon, zest of
2 small lemons, zest of
1/2 teaspoon red pepper flakes, divided
2 teaspoons black sesame seeds
1 lb fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup chopped fresh cilantro, divided
1/3 roasted salted almond, roughly chopped

Steps:

  • Mix chicken, one teaspoon salt, ginger, and half of the garlic; set aside.
  • In medium saucepan over medium heat, warm one tablespoon peanut or vegetable oil. Stir in green 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 or craisins, sesame oil and remaining green onions. Set aside.
  • In large frying pan over medium high heat, warm one tablespoon peanut or vegetable 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.

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