·Shopify API
Garlic-Ginger Chicken with Green Beans, Peppers & Peanuts
This dish is a great excuse to add some Asian staples to your pantry, like hoisin sauce, toasted sesame oil, Chinese rice wine, and tamari.
Ingredients
- 4 tbsp. high-temperature cooking oil (such as vegetable or peanut)
- 1 ¼ cups long-grain rice
- 3 cups chicken stock
- 1 ½ lb. boneless, skinless chicken (white and/or dark meat), cut on an angle into bite-size pieces
- 2 tbsp. dry sherry or Chinese rice wine (Shaoxing wine)
- About 2 tbsp. tamari or liquid aminos
- 1 package (12 to 16 oz.) haricots verts (skinny green beans) or regular green beans, cut in half on an angle
- 1 large red field pepper or 2 medium red bell peppers—halved, seeded, then quartered and sliced
- 1 large onion, quartered and thinly sliced
- 4 cloves garlic, sliced or chopped
- 1-inch piece of fresh ginger, peeled and grated
- ½ cup hoisin sauce
- 1 tbsp. toasted sesame oil
- Salt and pepper
- ½ cup dry-roasted peanuts, chopped
- Thinly sliced scallions, for garnish
Directions
- Step 1 In a medium saucepan, heat 1 tbsp. oil, one turn of the pan, over medium. Add the rice and stir until toasted, about 2 minutes. Add 2 cups stock and bring to a boil. Reduce heat to low. Cover and cook until the rice is tender, about 18 minutes. Fluff with a fork.
- Step 2 Meanwhile, in a wok or large nonstick skillet, heat 2 tbsp. oil, two turns of the pan, over high. Add the chicken. Cook, stirring often, until browned evenly all over, about 5 minutes. Add the sherry and tamari. Cook, tossing often, until the liquid evaporates, another minute or so. Transfer the chicken to a plate. Add the remaining 1 tbsp. oil, one turn of the pan, to the wok. Add the haricots verts, field pepper, and onion. Toss until the vegetables begin to soften, about 3 minutes. Add the garlic and ginger. Toss until fragrant, a minute more. Add the hoisin sauce, sesame oil, and the remaining 1 cup stock. Cook until the liquid reduces to a sauce, about 2 minutes. Add the chicken; season with salt and pepper. Top with the peanuts and scallions. Serve with the rice.