Hyper-Convenience Sweet Soy Chicken & Green Bean Stir Fry with Rice & Cashews
- Sesame
- Soy
- Wheat
- Tree Nuts
- Milk
Ingredients
6 ounce
Green Beans
1 tablespoon
Cornstarch
1 ounce
Sweet Thai Chili Sauce
10 ounce
Diced Skinless Dark Meat Chicken
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
½ ounce
Cashews
(Contains: Tree Nuts)
¾ cup
Jasmine Rice
¼ ounce
Cilantro
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
½ tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
In a small pot, combine rice, 1 1/4 cups water (2 1/4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Trim green beans if necessary; cut into 2-inch pieces. Roughly chop cilantro.
Open package of chicken and drain off any excess liquid. In a medium bowl, combine chicken, cornstarch, a pinch of salt, and pepper. Stir until chicken is thoroughly coated in paste.
Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and green beans. Cook, stirring occasionally, until green beans are tender and chicken is browned and cooked through, 4-6 minutes.
Add 1/4 cup water (1/2 cup for 4), sweet soy glaze, and sweet Thai chili sauce. Cook, stirring constantly, until sauce has thickened and chicken and green beans are coated, 1-2 minutes.
Gently squeeze package to separaterice. Transfer rice to a medium, microwave-safe, bowl. Add3 TBSP water(6 TBSP for 4), cover tightly with plastic wrap, and microwave on high until rice is tender, 90 seconds. Immediately melt in1/2 TBSP butter(1 TBSP for 4). (Microwave times may vary. Be careful when handling.)Fluff rice with a fork.
Divide rice and chicken stir fry between shallow bowls in separate sections. Top with cashews and cilantro. Serve.
