Sweet honey and toasty sesame team up for a flavor combo everyone at the table is sure to love. Serve with precooked brown rice for a quick and easy side to soak up sauce from the chicken.
6 tablespoons unsalted chicken stock
1/3 cup honey
2 tablespoons dark sesame oil, divided
1 1/2 tablespoons whole-grain mustard
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 teaspoons toasted sesame seeds
2 (8-ounce) packages trimmed fresh green beans
1 tablespoon unsalted butter, melted
2 tablespoons sliced almonds, toasted
How to Make It
Combine chicken stock, honey, 1 tablespoon oil, and mustard in a small saucepan over medium-high heat, stirring with a whisk; bring to a boil. Reduce heat; cook 10 minutes or until syrupy, stirring occasionally.
Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 6 minutes on each side or until done. Pour honey mixture over chicken, and sprinkle with sesame seeds.
Prepare green beans according to package directions. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, butter, and beans in a bowl; toss to coat. Sprinkle with almonds.
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Minor substitution: I used bone-in chicken breasts which I grilled on our Traeger thus saving the 2nd Tablespoon of oil. Slightly thickening the sauce with a little corn starch will make it a five star meal next time.
This chicken was full of flavor-no marinating needed! I couldn't believe how flavorful it was. I made the rice & green beans too, very complimentary to the chicken. It was quick & easy as well, adding it to our weekly rotation!