Szechuan Chicken & Green Bean Stir-Fry
with Ginger Rice & Candied Peanuts
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Green Beans
10 ounce
Chopped Chicken Breast
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
1 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
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.
