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.
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