Frozen Green Beans (1 cup)
and cook the
Instant Rice (2 cups)
according to the package instructions.
While the rice and green beans are cooking, remove any excess fat from the chicken thighs and cut them into one-inch pieces.
Boneless, Skinless Chicken Thighs (1.5 lb)
in a large gallon-sized zip-top bag and add the
Corn Starch (1/4 cup)
Kosher Salt (1 pinch)
Ground Black Pepper (1 pinch)
. Zip the bag and gently toss it to coat the chicken completely in the cornstarch mixture.
Heat a large 12-inch nonstick skillet over medium heat on the stovetop.
While the skillet is heating, mix the
Soy Sauce (2 Tbsp)
Garlic Paste (1 tsp)
Ginger Paste (1 tsp)
in a small bowl and set aside.
Sesame Oil (3 Tbsp)
into the hot skillet and swirl the pan to coat the bottom.
Add the chicken to the hot oil in an even layer and cook for 2-3 minutes on each side until golden brown and cooked through.
Add the steamed green beans and sauce to the skillet and gently stir while cooking for 1-2 more minutes to combine the flavors.
Serve the chicken and green bean mixture over the cooked rice.