Sesame Hoisin Chicken Legs with Garlic Scallion Rice and Roasted Broccoli

2 servings

Ingredients

• 16 oz. chicken legs (or use chicken breasts/cutlets)
• 2 cloves garlic
• 8 oz. broccoli
• 2 scallions
• 1 tablespoon ginger
• 1 lime
• 1/2 cup jasmine rice
• 1 tablespoon sesame oil
• 4 tablespoons hoisin sauce
• 1 tablespoon sesame seeds
• 2 tablespoons butter, divided
• 1 teaspoon vegetable oil
• salt
• black pepper

Directions

Adjust rack to top position and preheat oven to 450 degrees. Pat chicken dry with paper towels; rub with oil and season all over with salt and pepper. Place tin foil on baking sheet. Place skin sides up on one side of a baking sheet (the other half will be used later). Bake on top rack for 15 minutes.

While chicken bakes, wash and dry all produce. Mince or grate garlic. Cut broccoli florets into bite-size pieces, if necessary. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Quarter lime.

Meanwhile, melt 1 tablespoon butter in a small pot. Add garlic and scallion whites; cook until fragrant, 1 minute. Add rice, 3/4 cup water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Once chicken has baked 15 minutes, remove baking sheet from oven. Toss broccoli on empty side of same baking sheet with sesame oil, salt and pepper. Return to oven until broccoli is tender and chicken is cooked through, 12-15 minutes more. Remove broccoli from sheet; tent with foil to keep warm.

While chicken is cooking, in a small bowl, combine hoisin, ginger and lime juice to taste. Once chicken is cooked through, remove from oven and brush with half the glaze. Bake until glaze is tacky and has dried out a bit, 3-5 minutes.

Fluff rice with a fork; stir in 1 tablespoon butter. Divide rice, chicken, and broccoli between plates. Sprinkle chicken and broccoli with sesame seeds. Garnish with scallion greens. Serve with remaining glaze and remaining lime wedges on the side.

Recipe originally found on Hello Fresh.

Chris and I both agreed that next time we will cook this dish with chicken breasts or chicken cutlets.

Subscribe to My Blog

---