Sautéed Thai Soy-Ginger Chicken with Rice

Name: Sautéed Thai Soy-Ginger Chicken with Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Thai
Ingredients: 2.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 2 tablespoon vegetable oil; 1 yellow onion (medium, chopped); 3 clove garlic (minced); 1 tablespoon fresh ginger (grated); 1.5 cup soy sauce; 0.75 cup water; 0.5 cup rice vinegar; 4 tablespoon light brown sugar; 2 tablespoon cornstarch; 2 teaspoon sesame oil; 24 ounce frozen green beans (thawed); 3 cup jasmine rice (uncooked); 0.25 cup fresh cilantro (chopped, for garnish)

Tender chicken and crisp green beans tossed in a savory soy-ginger sauce, served over fluffy jasmine rice for a flavorful and quick weeknight meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 10
Cuisine: Thai
Difficulty: Easy
Cost: $2.26/serving

Dietary

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

Ingredients

2.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
2 tablespoon vegetable oil
1 yellow onion (medium, chopped)
3 clove garlic (minced)
1 tablespoon fresh ginger (grated)
1.5 cup soy sauce
0.75 cup water
0.5 cup rice vinegar
4 tablespoon light brown sugar
2 tablespoon cornstarch
2 teaspoon sesame oil
24 ounce frozen green beans (thawed)
3 cup jasmine rice (uncooked)
0.25 cup fresh cilantro (chopped, for garnish)

Instructions

Cook the 3 cups jasmine rice according to package directions. Set aside.
In a medium bowl, whisk together the 1 1/2 cups soy sauce, 3/4 cup water, 1/2 cup rice vinegar, 4 tablespoons light brown sugar, 2 tablespoons cornstarch, and 2 teaspoons sesame oil. Set aside.
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the 2 1/2 pounds chicken breast and cook for 5-7 minutes, until browned and cooked through. Remove chicken from skillet and set aside.
Add the 1 medium yellow onion, 3 cloves garlic, and 1 tablespoon fresh ginger to the skillet. Sauté for 2-3 minutes until fragrant.
Return chicken to the skillet. Add the 2 (12-ounce) packages frozen green beans and cook for 2 minutes, stirring occasionally.
Pour the prepared sauce into the skillet, stirring constantly until the sauce thickens, about 1-2 minutes.
Serve the Sautéed Thai Soy-Ginger Chicken over the cooked jasmine rice, garnished with fresh cilantro if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

Calories: 420
Protein: 37.5 g
Carbohydrates: 40.5 g
Fat: 11 g
Fiber: 3 g
Sodium: 2050 mg
Saturated Fat: 2 g
Sugar: 12 g
Cholesterol: 95 mg