3 tablespoons vegetable oil, divided
1 cup white rice
2 cups chicken stock, divided
1/2 pound green beans
1 pound chicken breast, chicken cutlets or chicken tenders, thinly sliced
1 red bell pepper, seeded and thinly sliced
3 tablespoons Tamari (dark soy sauce)
3 tablespoons honey
1 tablespoon hot sauce
1 tablespoon Dijon mustard
2 teaspoons sesame oil
1 bunch scallions, finely chopped
2 tablespoons sesame seeds, toasted
In a large saucepan, heat 1 tablespoon oil, one turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 cups chicken stock, lower the heat, cover and simmer until tender, about 17 minutes.
In a medium size skillet, bring 1 inch of water to a boil, salt it, add the green beans and cook for 2 minutes; drain and rinse with cold water.
In a large skillet, heat the remaining 2 tablespoons oil, two turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3-4 minutes. Add the red bell pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute.
In a bowl, mix together the Tamari, honey, hot sauce, mustard and remaining 1/2 cup chicken stock. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chicken.
Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with the sesame seeds. Cover to keep warm.