Chicken Stir-Fry with Rice and Green Beans

Name: Chicken Stir-Fry with Rice and Green Beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 2 tablespoon olive oil; 1 yellow onion (large, thinly sliced); 2 clove garlic (minced); 1 fresh ginger (grated); 1.5 pound green beans (trimmed); 0.25 cup low-sodium soy sauce; 1 tablespoon sesame oil; 1 tablespoon brown sugar; 1 teaspoon red pepper flakes; 2 tablespoon cornstarch; 0.25 cup water (cold); 2 cup white rice (uncooked); 0.5 teaspoon salt

A vibrant and savory chicken stir-fry loaded with crisp green beans and served over fluffy white rice, bringing the bold flavors of Chinese cuisine to your weeknight table.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 6
Cuisine: Chinese
Difficulty: Easy
Cost: $2.40/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
2 tablespoon olive oil
1 yellow onion (large, thinly sliced)
2 clove garlic (minced)
1 fresh ginger (grated)
1.5 pound green beans (trimmed)
0.25 cup low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
1 teaspoon red pepper flakes
2 tablespoon cornstarch
0.25 cup water (cold)
2 cup white rice (uncooked)
0.5 teaspoon salt

Instructions

Cook the white rice according to package directions, setting aside until the stir-fry is ready.
In a small bowl, whisk together the low-sodium soy sauce, sesame oil, brown sugar, and red pepper flakes. In a separate small bowl, dissolve the cornstarch in the cold water to create a slurry and set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken thigh pieces and season with 1/4 teaspoon of salt. Cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the yellow onion, garlic, and fresh ginger. Sauté for 2-3 minutes until fragrant. Add the green beans and 1/4 teaspoon of salt, cooking for another 4-5 minutes until tender-crisp.
Return the cooked chicken thigh to the skillet with the vegetables. Pour in the prepared sauce mixture. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the sauce thickens.
Serve the chicken stir-fry immediately over the cooked white rice.

Notes

Leftovers can be stored in an airtight container for up to 3 days. For an even quicker meal, use microwaveable ready rice.

Nutrition (per serving)

Calories: 487
Protein: 37 g
Carbohydrates: 56 g
Fat: 10 g
Fiber: 4 g
Sodium: 467 mg
Saturated Fat: 2.5 g
Sugar: 5.8 g
Cholesterol: 120 mg