Warm Green Beans, Chicken, and Brown Rice with Sesame Dressing
This is what I like to call "healthy Chinese." Still just as much flavor, without the bad stuff.
Source: Williams-Sonoma Vegetarian cookbook
1-1/2 c. brown Minute Rice, prepared to package directions
1/2 lb. boneless, skinless chicken breast
1 T. olive oil
Salt and pepper
1/2 t. Dijon mustard
1/2 clove garlic, minced
2 t. fresh lemon juice
1 T. soy sauce
1 T. Asian sesame oil
1 T. corn oil
1/2 lb. green beans, trimmed
1/4 c. peanuts, toasted
2 t. sesame seeds, optional
Cook rice according to package directions.
Meanwhile, in a small bowl, whisk together the mustard, garlic, vinegar, soy sauce, sesame oil, corn oil, and salt and pepper to taste. Set aside.
Heat olive oil over medium-high heat. Add chicken and cook through, about 8-10 minutes per side. Remove from pan and slice into bite-sized pieces.
Meanwhile, bring a saucepan three-fourths full of lightly salted water to a boil. Add the green beans and cook until just tender, 5-7 minutes.
While the green beans are cooking, place the sesame seeds (if using) in a small, dry frying pan over medium heat and toast, stirring constantly, until golden, about 2-3 minutes. Watch carefully so that they do not burn. Transfer to a dish and set aside.
Drain the beans and place in a deep bowl. Immediately add the hot rice, chicken, peanuts, and dressing and toss to mix well. Place on a platter, garnish with the toasted sesame seeds, and serve at once.