Sweet Chili Chicken & Green Bean Stir-Fry
Dark meat chicken and green beans in a sweet chili-soy glaze, served over rice with cashews.
15-minute meal.
Serves: 2
INGREDIENTS
● 6 oz green beans, trimmed and cut into 2-inch pieces
● 10 oz diced skinless dark meat chicken
● 1 tbsp cornstarch
● 1/4 tsp kosher salt
● 1/4 tsp black pepper
● 1 tbsp cooking oil, for drizzling
● 1/4 cup water (for stir-fry)
● 4 tbsp sweet soy glaze
● 1 oz sweet Thai chili sauce
● 1 microwavable rice pouches
● 3 tbsp water (for rice)
● 1/2 tbsp butter
● 1/2 oz cashews
1. Prep chicken and beans
Wash and dry produce. Trim green beans and cut into 2-inch pieces if necessary. Open the package of chicken
and drain off any excess liquid. In a medium bowl, combine chicken with cornstarch, salt, and pepper. Stir until
chicken is thoroughly coated.
2. Cook the chicken
Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add the coated chicken. Cook, stirring
occasionally, until browned and cooked through, 4-6 minutes.
3. Add green beans and sauce
Add the green beans to the pan and cook until tender. Add water, sweet soy glaze, and sweet Thai chili sauce
to the pan. Cook, stirring constantly, until the sauce has thickened, 1-2 minutes.
4. Microwave the rice
Massage the rice pouch to break up grains. Transfer to a microwave-safe bowl. Add water, cover tightly with
plastic wrap, and microwave until warmed through, about 90 seconds.
5. Finish and serve
Stir butter into the warm rice until melted. Divide rice and stir-fry between bowls in separate sections. Top with
cashews. Serve.
