Sweet Chili Chicken & Green Bean Stir-Fry

🥘 Ingredients

• black pepper
• butter
  ½ tbsp
• cashews
  1 oz
• cooking oil
  2 tsp
• cornstarch
  2 tbsp
• diced skinless dark meat chicken
  20 oz
• green beans
  1 lb
• microwavable rice
  2 unit
• salt
• sweet soy glaze
  1/2 c
• sweet thai chili sauce
  2 oz
• water
  ¼ cup

🍳 Cookware

• medium bowl
• large pan

1. 

   1

   Wash and dry produce. Clean trim green beans if necessary and cut into 2-inch pieces. Open package of diced skinless dark meat chicken and drain off any excess liquid. In a medium bowl , combine chicken, cornstarch , a pinch of salt , and black pepper . Stir until chicken is thoroughly coated.

   green beans: 1 lb, diced skinless dark meat chicken: 20 oz, cornstarch: 2 tbsp, salt, black pepper
2. 

   2

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add green beans and coated chicken. Cook, stirring occasionally, until green beans are tender and chicken is browned and cooked through, ⏱️ 5 minutes . Add water (½ cup for 4 servings), sweet soy glaze , and sweet thai chili sauce to pan. Cook, stirring constantly, until sauce has thickened, ⏱️ 2 minutes .

   cooking oil: 2 tsp, water: ¼ cup, sweet soy glaze: 1/2 c, sweet thai chili sauce: 2 oz
3. 

   3

   Massage microwavable rice in package to break up grains. Transfer rice to a second medium microwave-safe bowl. Add 3 TBSP water (6 TBSP for 4 servings); cover tightly with plastic wrap. Microwave until warmed through, ⏱️ 90 seconds . Stir in butter (1 TBSP for 4 servings) until melted.

   microwavable rice: 2 unit, butter: ½ tbsp
4. 

   4

   Divide rice and stir-fry between two bowls in separate sections. Top with cashews . Serve.

   cashews: 1 oz