Recipe for chicken with black sesame cream and rice

Instructions

1. Rinse the jasmine rice in cold water until the water runs clear (about 2 to 3 times).

2. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is completely absorbed. Remove from heat and let stand, covered, for 5 minutes.

3. While the rice is cooking, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced chicken breasts and brown them until they are cooked through (about 6 to 8 minutes). The internal temperature should reach 165°F.

4. In a small bowl, mix together the roasted black sesame cream ⋅ Manten, soy sauce, honey, and sesame oil until smooth. Pour this sauce over the chicken in the pan and mix well to coat each piece. Cook for an additional 1 to 2 minutes.

5. Fluff the jasmine rice with a fork and divide it between two plates. Place the black sesame chicken on top of the rice, then garnish with the chopped green onion and toasted sesame seeds.