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
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
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
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.
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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.
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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.
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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.
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Open package of chicken* and drain off any excess liquid.
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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.
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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.
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Divide rice between bowls and top with stir-fry. Sprinkle with scallion greens and peanuts. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the bold, flavorful sauce; some found it perfectly spicy while others wanted more heat 🌶️.
- Ease of prep: Quick and easy to make, though a few noted prep time was longer than stated.
- Suggestions: Consider adding more veggies like bell peppers or mushrooms; some preferred chicken breast over thighs.
- Leftovers: Several mentioned it reheated well and tasted even better the next day.
- Texture: The crisp green beans and crunchy candied peanuts added nice contrast, though some found the peanuts tricky to make.
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.
