Lemon-hoisin Glazed Chicken On Roasted Asparagus/cherry Rice

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 6 boneless skinless chicken thighs, cut into 1 inch chunks
• 2 1/4 teaspoons salt, divided
• 1 tablespoon minced gingerroot
• 4 garlic cloves, chopped, divided
• 3 tablespoons peanut oil or 3 tablespoons vegetable oil, divided
• 6 green onions, chopped, with whites and greens divided
• 1 1/2 cups jasmine rice, rinse well and drained
• 2 cups low sodium chicken broth
• 1/4 cup lemon juice, divided
• 2/3 cup dried cherries, chopped (cab sub dried cranberries)
• 1 tablespoon toasted sesame oil
• 1/3 cup rice wine vinegar
• 1/4 cup hoisin sauce
• 1 1/2 tablespoons honey, divided
• 1 large lemon, zest of
• 2 small lemons, zest of
• 1/2 teaspoon red pepper flakes, divided
• 2 teaspoons black sesame seeds
• 1 lb fresh asparagus, trimmed and cut into 2 inch pieces
• 1/2 cup chopped fresh cilantro, divided
• 1/3 roasted salted almond, roughly chopped

Recipe

• 1 mix chicken, one teaspoon salt, ginger, and half of the garlic; set aside.
• 2 in medium saucepan over medium heat, warm one tablespoon peanut or vegetable oil. stir in green onion whites, remaining garlic and jasmine rice. cook, stirring frequently, for 8 minutes or until beginning to toast. add broth, half of the lemon juice and one teaspoon salt; bring to a boil. cover, reduce heat to low, and cook 15 minutes. uncover, fluff with fork, stir in dried cherries or craisins, sesame oil and remaining green onions. set aside.
• 3 in large frying pan over medium high heat, warm one tablespoon peanut or vegetable oil. add chicken and cook, stirring frequently, for 6 minutes or until no longer pink on the outside.
• 4 in small bowl, stir together vinegar, hoisin, one tablespoon honey, remaining lemon juice, half of the lemon zest and 1/4-teaspoon red pepper flakes. add sauce to chicken in pan and continue cooking for 10 additional minutes on medium. raise heat to high and cook for 2-4 minutes until sauce on chicken is dark and has thickened. sprinkle chicken with black sesame seeds. remove pan from heat, set aside and keep warm.
• 5 in second large frying pan, warm remaining peanut oil over high heat. add asparagus, remaining honey, red pepper and remaining salt. cook, stirring frequently, for 2-4 minutes, or until asparagus is tender.
• 6 to serve, plate rice on serving platter. top with half of the cilantro, almonds, and roasted asparagus, top with chicken pieces. sprinkle with remaining cilantro and lemon zest.