with sesame-ginger green beans and lime dipping sauce
$9.95 per serving
Prep & Cook Time:25-35 min.
Cook Within:5 days
A note about serious food allergies
Say you've mastered Sriracha, the hot sauce of the decade, the hip culinary thing of five years ago. Time to move on up, spread your wings, and bring a new sauce into your life that comes from Asia and starts with the letter-S: Sambal! Less sweet than Sriracha, with more vinegar notes and direct chile flavor, sambal brings these skewers to a new level, infusing every bite of chicken with the perfect spice. Now that you've got sambal down, you've ready for the sauce Olympics.
Pat chicken breasts dry and cut into 1" dice.
In a mixing bowl, thoroughly combine diced chicken, honey, sambal, and ¼ tsp. salt.
Thread chicken on skewers. There should be about three pieces per skewer.
Place chicken skewers on prepared baking sheet and pour honey-sambal mixture over. Set aside to marinate at least 5 minutes.
Prepare the Ingredients
On a separate cutting board, trim ends off green beans.
Zest and halve lime. Quarter one half and juice remaining half.
Roast the Chicken
Roast chicken skewers in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
While chicken roasts, cook green beans.
Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add green beans to hot pan and stir occasionally until lightly browned, 3-4 minutes.
Add ¼ cup water, ginger, ¼ tsp. salt and a pinch of pepper. Cover and cook until green beans are tender, 2-3 minutes.
Remove from burner.
While green beans cook, make lime dipping sauce.
Finish the Dish
Thoroughly combine mayonnaise, 1 tsp. lime zest, and 1 tsp. lime juice in another mixing bowl.
Plate dish as pictured on front of card, garnishing green beans with sesame seeds and squeezing lime wedges over skewers if desired. Bon appétit!