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2025 W19 R42 Sweet Chili Chicken & Green Bean Stir-Fry

2025 W19 R42 Sweet Chili Chicken & Green Bean Stir-Fry

3 easy steps to a delicious dinner

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This stir-fry is sweet, savory, a little spicy, and ready in just 15 minutes! You’ll sizzle juicy dark meat chicken with green beans in a flavorful mix of chili sauce and sweet soy glaze. Serve it over quick-cooking buttery rice, then finish with a shower of crunchy cashews for a rich, nutty finish.

Allergens:

Tree Nuts

•Sesame

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 ounce

Sweet Thai Chili Sauce

½ ounce

Cashews

(Contains: Tree Nuts)

4 tablespoon

Sweet Soy Glaze

(Contains: Sesame, Soy, Wheat)

6 ounce

Green Beans

1 tablespoon

Cornstarch

1 unit

Microwavable Rice

10 ounce

Diced Skinless Dark Meat Chicken

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Medium Bowl

•Plastic Wrap

Instructions

1

• Trim green beans if necessary; cut into 2-inch pieces. • 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.

2

• 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 (½ 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.

3

• Gently squeeze package to separate rice. Transfer rice to a medium, microwave-safe, bowl. Add 3 TBSP water (6 TBSP for 4), cover tightly with plastic wrap, and microwave on high until rice is tender, 90 seconds. Immediately melt in ½ TBSP butter (1 TBSP for 4). (Microwave times may vary. Be careful when handling.) • Divide rice and chicken stir fry between shallow bowls in separate sections. Top with cashews. Serve.

Poultry is fully cooked when internal temperature reaches 165°.

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