Lemon-Hoisin Glazed Chicken

on Roasted Asparagus and Cherry Sesame Rice


Serves 4 to 6




6 chicken thighs. boneless and skin-less, cut into 1-inch chunks

1 tablespoon minced ginger root

2 1/4 teaspoons salt, divided use

4 cloves garlic, chopped, divided use

3 tablespoons peanut oil, divided use

6 green onions, chopped, with whites and greens divided

1 1/2 cups jasmine rice, rinsed well and drained

2 cups low-sodium chicken broth

1/4 cup lemon juice, divided use

2/3 cup dried cherries, chopped

1 tablespoon toasted sesame oil

1/3 cup rice wine vinegar

1/4 cup Hoisin sauce

1 1/2 tablespoons honey, divided use

1 large lemon or two small, finely grate zest

1/2 teaspoon red pepper flakes, divided use

2 teaspoons black sesame seeds

1 pound fresh asparagus. trimmed and cut into 2-inch pieces

1/2 cup chopped cilantro, divided use

1/3 roasted salted almonds, roughly chopped



Mix chicken, ginger, 1 teaspoon salt and half ofthe garlic. Set aside. In medium saucepan over medium heat, warm 1 tablespoon peanut oil. 


Stir in white parts of onions, remaining garlic and jasmine rice. Cook, stirring frequently, for 8 minutes or until beginning to toast. Add broth, half of the lemon juice and 1 teaspoon salt; bring to a boil. Cover, reduce heat to low, and cook 15 minutes.


Uncover, fluff with fork, stir in dried cherries, sesame oil and remaining green onions. Set aside.


In large frying pan over medium high heat, warm 1 tablespoon peanut 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, 1 tablespoon honey, remaining lemon juice, half of the lemon zest and 1/4 teaspoon pepper flakes. Add sauce to chicken in pan and continue cooking for 10 additional minutes over medium heat. Raise heat to high and cook for tender, additional 2 to 4 minutes until sauce on chicken is dark and has thickened. Sprinkle chicken black sesame seeds. Remove pan from heat; set aside and keep warm.


In second large frying pan, warm remaining oil over high heat.

Add asparagus, honey, pepper flakes and salt.  Cook for 2-4 minutes.


To serve, plate rice on serving platter. Top  with half of the cilantro, with almonds, and roasted asparagus.  Top with chicken pieces. Sprinkle with remaining cilantro and lemon zest.