Szechuan Chicken & Green Bean Stir-Fry

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• chopped chicken breast
  20 oz
• cooking oil
  1 tsp
• ginger
  2 thumb
• green beans
  12 oz
• jasmine rice
  1.5 c
• peanuts
  2 oz
• plastic wrap
• salt
• scallions
  4 unit
• sugar
  4 tsp
• sweet soy glaze
  1/2 c
• szechuan paste
  4 tbsp
• water

🍳 Cookware

• small pot
• medium microwave-safe bowl
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Peel and mince or grate ginger . Trim green beans , if necessary, and cut crosswise into 2-inch pieces. Trim and thinly slice scallions , separating whites from greens.

   ginger: 2 thumb, green beans: 12 oz, scallions: 4 unit
2. 

   2

   Melt butter (1 tbsp for 2 servings; 2 tbsp for 4 servings) in a small pot over medium-high heat. Add half the ginger, stirring until fragrant, ⏱️ 1 minutes . Stir in jasmine rice , 1 1/4 cups water (2 1/4 cups for 4 servings), and a big pinch of salt . Bring to a boil, cover, and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to 18 minutes. Keep covered off heat until serving.

   butter: 2 tbsp, jasmine rice: 1.5 c, water, salt
3. 

   3

   Meanwhile, place green beans in a medium microwave-safe bowl with a splash of water . Cover with plastic wrap and microwave until tender, 1 to 2 minutes. Uncover, drain, and set aside. Heat a large pan over medium-high heat. Add peanuts , sugar (1 tsp for 2 servings; 2 tsp for 4 servings), and 2 tbsp water. Cook in water, stirring, until water has evaporated and peanuts are lightly toasted, 3 to 5 minutes. Turn off heat, transfer to a small bowl , and wash out the pan.

   water, plastic wrap, peanuts: 2 oz, sugar: 4 tsp
4. 

   4

   Open the package of chopped chicken breast and drain off any excess liquid. Heat cooking oil in the same pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4 to 6 minutes.

   chopped chicken breast: 20 oz, cooking oil: 1 tsp
5. 

   5

   Stir in the green beans, scallion whites, remaining ginger, and 1 tsp sugar (2 tsp for 4 servings). Cook until ginger is fragrant, about 1 minute. If the ginger and scallion begin to brown too quickly, reduce heat to medium low. Stir in szechuan paste and sweet soy glaze , then 1/4 cup water (1/3 cup for 4 servings). Cook, stirring, until everything is coated and glossy, 1 to 2 minutes. Taste and season with black pepper if desired.

   szechuan paste: 4 tbsp, sweet soy glaze: 1/2 c, black pepper
6. 

   6

   Fluff the rice with a fork and season with salt and pepper. Divide rice among bowls and top with the no-slaw. Sprinkle with scallion greens and peanuts. Serve.