Huli Huli Chicken
with Sesame Green Beans & White Rice
Cooking time
25 minutes
Servings
4
Calories
640 /serving
Hawaii is in the house, just when the family needs a sunny break. Get a blast of tropical tastes—and have a blast at the table—with a tangy pineapple chili glaze on pan-cooked chicken and sprinkles of sesame seeds on the veggies.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 2 Garlic cloves
- 500g Green beans (or string peas)
- 320g White rice
- 60ml Sweet soy sauce
- 90ml Pineapple chili sauce
- 5g Black & white sesame seeds
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
12 g
Saturated Fat
3 g
Sodium
540 mg
Total Carb
95 g
Sugars
23 g
Protein
43 g
Fibre
5 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook & glaze the chicken
- Meanwhile, pat the chicken dry; season with S&P.
- In a small bowl, whisk the pineapple chili sauce and soy sauce.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, 4 to 5 min. per side, until partially cooked.
- Add the chili-soy mixture and cook, flipping the chicken occasionally, 2 to 4 min., until glazed and cooked through.
Roast the green beans
- Meanwhile, remove the stem ends of the green beans.
- Roughly chop the garlic.
- On a lined sheet pan, toss the green beans with the garlic, sesame seeds, a drizzle of oil and S&P.
- Roast, 5 to 8 min., until crisp-tender.
Plate your dish
- Divide the rice between your plates.
- Top with the chicken and green beans.
- Spoon any remaining glaze over the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
