Szechuan Chicken & Green Bean Stir-Fry

🥘 Ingredients

• black pepper
  2 tsp
• butter
  1 tbsp
• chopped chicken breast
  24 oz
• cooking oil
  4 tbsp
• ginger
  4 in
• green beans
  24 oz
• jasmine rice
  2 c
• peanuts
  1 c
• salt
  1 tsp
• scallions
  4 unit
• sugar
  1 tsp
• sweet soy glaze
  3 tbsp
• szechuan paste
  2 tbsp

🍳 Cookware

• small pot
• medium bowl
• large pan

1. 

   1

   Wash and dry all produce. Separate scallions into whites and greens. Set aside sweet soy glaze , szechuan paste , peanuts , cooking oil , jasmine rice , and black pepper .

   scallions: 4 unit, sweet soy glaze: 3 tbsp, szechuan paste: 2 tbsp, peanuts: 1 c, cooking oil: 2 tbsp, jasmine rice: 1 c, black pepper: 1 tsp
2. 

   2

   Melt butter in a small pot over medium-high heat. Add half the ginger ; cook, stirring, until fragrant, ⏱️ 1 minute .

   butter: 1 tbsp, ginger: 2 in
3. 

   3

   Meanwhile, place green beans in a medium bowl . Add a splash of water, then cover with plastic wrap and microwave until tender, ⏱️ 1 minutes - ⏱️ 2 minutes . Uncover, drain, and set aside.

   green beans: 12 oz
4. 

   4

   Open package of chopped chicken breast and drain off any excess liquid.

   chopped chicken breast: 12 oz
5. 

   5

   Heat cooking oil in a large pan over medium-high heat. Add chopped chicken breast and cook until browned. Stir in green beans , scallion whites, remaining ginger , and sugar . 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.

   cooking oil: 2 tbsp, chopped chicken breast: 12 oz, green beans: 12 oz, ginger: 2 in, sugar: 1 tsp
6. 

   6

   Fluff jasmine rice with a fork; season with salt and black pepper .

   jasmine rice: 1 c, salt: 1 tsp, black pepper: 1 tsp