Spicy Chicken Stir-Fry with Carrots & Green Beans

Spicy Chicken Stir-Fry

with Carrots & Green Beans

Group Created with Sketch. 25 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 640 Cals/serving
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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.
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fresh
ingredients
Spicy Chicken Stir-Fry with Carrots & Green Beans
Title
  • 18 oz Chopped Chicken Breast
  • 1 cup Long Grain White Rice
  • ¾ lb Carrots
  • 6 oz Green Beans
  • 1 Tbsp Sesame Oil
  • ¼ cup Rice Flour
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 1 Tbsp Rice Vinegar
  • 3 Tbsps Soy Glaze
  • ⅓ cup Savory Black Bean-Chile Sauce
time-saving
tips & techniques
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. Halve the green beans. In a bowl, whisk together 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 sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are lightly browned and softened. Transfer to a bowl. 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 before adding). 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. Serve the finished chicken and vegetables over the cooked rice. Enjoy! 

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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. Halve the green beans. In a bowl, whisk together 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 sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are lightly browned and softened. Transfer to a bowl. 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 before adding). 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. Serve the finished chicken and vegetables over the cooked rice. Enjoy!