Green Bean and Chicken Stir Fry

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 cup

Frozen Green Beans

2 cups

Instant Rice

or Instant Brown Rice

1.5 lb

Boneless, Skinless Chicken Thighs

1/4 cup

Corn Starch

1 pinch

Kosher Salt

1 pinch

Ground Black Pepper

3 Tbsp

Sesame Oil

2 Tbsp

Soy Sauce

1 tsp

Garlic Paste

1 tsp

Ginger Paste

Cooking Instructions

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Step 1

Steam the Frozen Green Beans (1 cup) and cook the Instant Rice (2 cups) according to the package instructions.

Step 2

While the rice and green beans are cooking, remove any excess fat from the chicken thighs and cut them into one-inch pieces.

Step 3

Place the 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) , and Ground Black Pepper (1 pinch) . Zip the bag and gently toss it to coat the chicken completely in the cornstarch mixture.

Step 4

Heat a large 12-inch nonstick skillet over medium heat on the stovetop.

Step 5

While the skillet is heating, mix the Soy Sauce (2 Tbsp) , Garlic Paste (1 tsp) , and Ginger Paste (1 tsp) in a small bowl and set aside.

Step 6

Pour the Sesame Oil (3 Tbsp) into the hot skillet and swirl the pan to coat the bottom.

Step 7

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.

Step 8

Add the steamed green beans and sauce to the skillet and gently stir while cooking for 1-2 more minutes to combine the flavors.

Step 9

Serve the chicken and green bean mixture over the cooked rice.