Spicy Chicken Stir-Fry with Carrots & Green Beans

Spicy Chicken Stir-Fry

with Carrots & Green Beans

25 MIN
4 Servings
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From the Test Kitchen

This easy stir-fry brings together tender bites of chicken, green beans, and carrots with a unique sauce made with soy glaze, sesame oil, and our own black bean-chile sauce—for savory flavor and a layer of subtle heat in every bite. It’s all served over a bed of fluffy jasmine rice, perfect for catching all of the umami-rich sauce.

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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Spicy Chicken Stir-Fry with Carrots & Green Beans
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 1 cup Jasmine Rice
  • ¾ lb Carrots
  • 6 oz Green Beans
  • 1 Tbsp Sesame Oil
  • ¼ cup Rice Flour
  • 3 Tbsps Soy Glaze
  • ½ cup Asian-Style Sautéed Aromatics
  • ⅓ cup Savory Black Bean-Chile Sauce
  • 2 Tbsps Apple Cider Vinegar
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the stem ends of the green beans; halve crosswise. In a bowl, combine the soy glaze, sesame oil, vinegar, and black bean-chile sauce.

Cook the rice:
2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the halved green beans in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the carrots are lightly browned and the vegetables are softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

Coat & brown the chicken:
4 Coat & brown the chicken:

Pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add the flour and toss to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken in an even layer (discarding any excess flour). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. 

Finish & serve your dish:
5 Finish & serve your dish:

To the pan, add the cooked vegetables and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables over the cooked rice. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the stem ends of the green beans; halve crosswise. In a bowl, combine the soy glaze, sesame oil, vinegar, and black bean-chile sauce.

2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice:
Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the halved green beans in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the carrots are lightly browned and the vegetables are softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

4 Coat & brown the chicken:

Pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add the flour and toss to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken in an even layer (discarding any excess flour). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. 

Coat & brown the chicken:
Finish & serve your dish:
5 Finish & serve your dish:

To the pan, add the cooked vegetables and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables over the cooked rice. Enjoy!

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