Warm Green Beans, Chicken, and Brown Rice with Sesame Dressing

Warm Green Beans, Chicken, and Brown Rice with Sesame Dressing

Serves 2.

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.