Lemon-Hoisin Glazed Chicken on Roasted Asparagus/Cherry Rice

Recipe by gailanng
READY IN: 1hr 5mins




  • Mix chicken, one teaspoon salt, ginger, and half of the garlic; set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.