Modified from Everyday with Rachael Ray (I got this recipe idea from the Everything Rachael Ray blog.)
3 tablespoons vegetable oil
1 cup white rice
1/2 cups chicken broth [she used chicken broth with the rice, but I don't like rice cooked in chicken broth so I used 2 cups of water rather than her 1 1/2 cups of broth]
2 cups water
Salt and pepper
1/2 pound green beans [I used frozen since its the middle of winter, I'm cheap and I had frozen beans in the freezer already...I also used closer to 3/4 of a pound.]
1 pound chicken, thinly sliced [I used chicken breasts]
1 red bell pepper, seeded and thinly sliced [while I love red peppers, I'm cheap, so I used a green pepper.]
3 tablespoons tamari (dark soy sauce) [I was out of tamari, so I used soy sauce...tamari would be thicker and I probably will use it in the future, but the soy worked fine...and I misread the directions, I used 1/2 cup, not 3 tbsp...runny, but fine!]
3 tablespoons honey
1 tablespoon hot pepper sauce [I just used a few dashes of hot sauce as I'm not a huge hot fan.]
1 tablespoon Dijon mustard
2 teaspoons sesame oil
2 tablespoons sesame seeds, toasted
Cook rice in water, about 20 minutes. [You can use broth if you like.]
Cook the green beans to your taste. [Chefs have this need to undercook their veggies...I don't get that. Since I used frozen, I had to cook these longer in any case...when I use fresh, I plan to steam them. Rachael Ray recommends like 2 minutes in one inch of boiling water and then rinsing in cold water...I did rinse these a bit.]
In a large skillet, heat the remaining 2 tablespoons oil, 2 turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3 to 4 minutes. Add the pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute. Add in salt and pepper to taste.
In a bowl, mix together the tamari, honey, hot sauce, mustard, 1/2 cup chicken broth, and sesame oil (they put this on at the end...I just stuck it in here). Pour the sauce over the chicken and vegetables; toss. Sprinkle with sesame seeds.
Serve the chicken over the rice. (they put scallions in the rice...you can if you want.}