Szechuan Chicken & Green Bean Stir-Fry
with Ginger Rice & Candied Peanuts
- Sesame
- Soy
- Wheat
- Peanuts
- Milk
Put down that delivery menu! This sweet-savory-spicy stir-fry (say that 5 times fast) has got you covered. You’ll toss tender dark meat chicken and green beans in an addictive Szechuan sauce that’s got just the right touch of heat. Everything’s served over steamy, ginger-infused rice, then topped with crunchy candied peanuts. Plus, it’s all ready in just 30 minutes—take that, takeout!
Ingredients
10 ounce
Chopped Chicken Breast
8 ounce
Green Beans
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
2 unit
Scallions
¾ cup
Jasmine Rice
1 thumb
Ginger
1 ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry all produce.
-
Peel and mince or grate ginger. Trim green beans, if necessary; cut crosswise into 2-inch pieces. Trim and thinly slice scallions, separating whites from greens.
-
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 1 minute.
-
Stir in rice, 1¼ cups water (2¼ cups water for 4), and a big 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.
-
Meanwhile, place green beans in a medium microwave-safe bowl. Add a splash of water, then cover with plastic wrap and microwave until tender, 1-2 minutes. Uncover, drain, and set aside.
-
Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes.
-
Turn off heat; transfer to a small bowl. Wash out pan.
-
Open package of chicken* and drain off any excess liquid.
-
Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
-
Stir green beans, scallion whites, remaining ginger, and 1 tsp sugar (2 tsp for 4 servings) into pan with chicken. Cook, scraping up any browned bits from bottom of pan, until ginger is fragrant, 1 minute. TIP: If ginger and scallions begin to brown too quickly, reduce heat to medium low.
-
Stir in Szechuan paste, sweet soy glaze, and ¼ cup water (⅓ cup for 4). Cook, stirring, until everything is thoroughly coated in sauce, 1-2 minutes.Taste and season with salt and pepper if desired. Remove pan from heat.
-
Fluff rice with a fork; season with salt and pepper.
-
Divide rice between bowls and top with stir-fry. Sprinkle with scallion greens and peanuts. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sweet-savory Szechuan sauce is the star — bold, saucy, and better than takeout according to many. The ginger-infused rice added a distinctive, well-loved depth 🍲.
- Ease of prep: Most found this quick and easy to pull together on a weeknight, though a few noted actual prep time ran longer than the recipe suggested.
- Suggestions: Reduce the sugar if you prefer less sweetness — some halved or skipped it entirely. Add crushed red pepper or chili paste for more heat if the spice level feels mild. If the peanuts turn chewy or clump, try toasting them in butter with sugar instead of water, or simply use roasted peanuts as a swap.
- Leftovers: This dish reheated well and tasted great the next day, making it a solid on-the-go lunch option.
- Spice level: Some found it perfectly spicy; others wanted more heat — add extra Szechuan paste or chili paste to dial it up 🌶️.
- Ginger: The ginger flavor in the rice was a highlight for many, but a few found it overpowering — use half the amount if you prefer a subtler taste.
- Chicken: Several reviewers preferred chicken breast over thighs and noted the pre-diced pieces had inconsistent sizing and excess fat; trimming well before cooking helps.
Reviews from our home cooks
We liked this stir fry. The candied peanuts added a nice flavor and texture. Just the right amount of heat (mild).
This Asian-inspired chicken dish was delicious. The ginger flavor was outstanding in it. We added in fresh green beans from our garden which made it even better. This was an easy dish to cook and the instructions were quite clear.
I have a history of doing stir-fry, so I didn't follow the steps exactly. I used the ingredients as one would normally, in a stir-fry. I started with the aromatics and moved on from there. Flavor is great and it was easy to put together in my wok.
Love the candied peanuts, but very little meat once cooked. Needs more meat to get 4 star.
Ginger with Salty Candied Peanuts & Spicy Hot. Good quality Jasmine Rice. Great combination.
This tasted restaurant quality! I was so impressed with these flavors and how easy it was to prepare!
A "Szechuan" dish could use more spiciness. Possibly even add Szechuan peppers, though I understand they are not terribly common in the US. Still reasonable, but not quite what I hoped for.
It tasted great and there was actually enough rice for once, so that was greatly appreciated. I liked how the peanuts were garnishes and so my partner was able to opt out in having them on his meal while I enjoyed them on mine.
VERY ginger-y! If you like ginger, this is a great dish. If not, it's probably not going to be a fave.
This was the first time we tried a recipe with chicken thighs. It was really good and the chicken thighs were juicy and tender. The sauce tasted good. The meal was easy to prepare. The addition of another veggie would have been great ... maybe a bell pepper or some mushrooms.
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