Chicken, Snap Pea & Green Bean Stir-Fry

🥘 Ingredients

• black pepper
  to taste, to taste
• broccoli
  20 oz
• diced skinless dark meat chicken
  24 oz
• green beans
  12 oz
• olive oil
  2 tbsp
• salt
  to taste, to taste
• sesame seeds
  2 tbsp
• sugar snap peas
  12 oz
• sweet soy glaze
  4 tbsp
• sweet thai chili sauce
  2 tbsp
• water
  1¼ cups, 1¼ cups
• white rice
  ½ cup, ½ cup

🍳 Cookware

• small pot
• large pan

1. 

   1

   white rice broccoli sugar snap peas green beans diced skinless dark meat chicken sweet soy glaze sweet thai chili sauce sesame seeds water olive oil salt black pepper

   white rice: ½ cup, broccoli: 10 oz, sugar snap peas: 6 oz, green beans: 6 oz, diced skinless dark meat chicken: 12 oz, sweet soy glaze: 2 tbsp, sweet thai chili sauce: 1 tbsp, sesame seeds: 1 tbsp, water: 1¼ cups, olive oil: 1 tbsp, salt: to taste, black pepper: to taste
2. 

   2

   In a small pot , combine white rice , water , and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   white rice: ½ cup, water: 1¼ cups, salt: to taste
3. 

   3

   While rice cooks, wash and dry produce. Cut broccoli into bite-size pieces if necessary. Trim and remove strings from sugar snap peas if necessary. Trim green beans .

   broccoli: 10 oz, sugar snap peas: 6 oz, green beans: 6 oz
4. 

   4

   Heat a large pan over medium-high heat. Add broccoli, snap peas, green beans, and 2 tbsp water; cover and steam, undisturbed, until veggies are bright green ⏱️ 4 minutes . Uncover and add a drizzle of olive oil , a pinch of sesame seeds (save the rest for serving), salt, and black pepper . Cook, uncovered, stirring occasionally, until veggies are tender and lightly charred and sesame seeds are toasted ⏱️ 3 minutes . Turn off heat; transfer to a plate and cover to keep warm. Wash out pan.

   olive oil: 1 tbsp, sesame seeds: 1 tbsp, black pepper: to taste
5. 

   5

   Open package of diced skinless dark meat chicken and drain off any excess liquid. Heat a drizzle of oil in pan used for veggies over medium-high heat. Once hot, add chicken in a single layer; season with salt and pepper. Cook, undisturbed, until deeply browned on one side ⏱️ 2 minutes . Continue to cook, stirring, until chicken is browned all over and cooked through ⏱️ 2 minutes .

   diced skinless dark meat chicken: 12 oz
6. 

   6

   Transfer broccoli and snap peas to pan with chicken; stir in sweet soy glaze , sweet thai chili sauce , and ¼ cup water. Cook, stirring occasionally, until sauce has thickened and everything is coated ⏱️ 1 minutes .

   sweet soy glaze: 2 tbsp, sweet thai chili sauce: 1 tbsp
7. 7

   Fluff rice with a fork. Divide rice between plates or bowls. Top with stir-fry. Sprinkle with a pinch of remaining sesame seeds and serve.