Makes 4 servings.
2/3 cup vegetable broth
1/3 cup dry short-grain rice such as Arborio
2 tablespoons toasted silvered almonds, chopped
2 tablespoon diced water chestnuts
2 tablespoons chopped scallions
1 tablespoon minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons white wine vinegar
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
4 boneless, skinless chicken breast halves (8 oz. each)
2 tablespoons vegetable oil
1 tablespoon sesame seeds
1/3 cup red plum jam
2 tablespoons white wine vinegar
1 tablespoon ketchup
1 teaspoon chili garlic paste or chili garlic sauce
Preheat oven to 400 degrees. Coat a baking sheet or broiler pan with nonstick spray.
Bring broth to a boil in a small saucepan over medium-high heat; add rice. Cover pan. Reduce heat to low; simmer rice 20 minutes. Remove rice from heat. Stir in almonds, water chestnuts, scallions, garlic, salt, and pepper.
Combine 2 tablespoons vinegar, hoisin, and sesame oil in small bowl. Set aside.
Cut a pocket in each chicken breast. Spoon about 1/2 cup rice mixture into each pocket. Seal opening with a toothpick, if needed.
Heat oil in a large sauté pan over medium-high heat. Place chicken in pan, smooth side down; sauté until golden, about 5 minutes.
Place each chicken breast on the baking sheet, raw side down. Baste chicken with hoisin mixture; sprinkle with sesame seeds. Roast chicken 20 minutes or until stuffing (not chicken) reaches 165 degrees on an instant-read thermometer.
Heat jam, 3 tablespoons vinegar, ketchup, and chili garlic paste in a small skillet over medium heat. Bring sauce to a boil, whisking often; remove from heat. Serve each chicken breast with 2 tablespoons sauce.
GARLIC BEANS
1/4 cup water
8 oz. fresh green beans, trimmed
1 tablespoon vegetable oil
1-1/2 cups sliced shiitake mushroom caps (about 1.5 oz.)
1 teaspoon minced garlic
Bring water to a boil in a skillet over medium-high heat; add beans. Cover skillet; cook beans for 3 minutes; drain and set aside. Heat 1 tablespoon oil in the skillet. Add mushrooms to skillet; sauté 2 minutes. Stir in garlic. Return beans to pan; heat thoroughly, about a minute.
For a printable version of the above two recipes, go here.