Stir-Fried Chicken & Vegetables with Rice & Soy-Chile Sauce
Fast & Easy

Stir-Fried Chicken & Vegetables

with Rice & Soy-Chile Sauce

25 MIN
$10.94/serving 4 Servings
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  • with Boneless Chicken Breast Pieces
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  • with Thinly Sliced Beef
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  • with Thinly Sliced Beef

    From the Test Kitchen

    This 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 balanced by a bed of fluffy white rice.
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    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
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    fresh
    ingredients
    Stir-Fried Chicken & Vegetables with Rice & Soy-Chile Sauce
    Title
    • 18 oz Thinly Sliced Beef
    • 1 cup Long Grain White Rice
    • ¾ lb Carrots
    • ¾ lb Green Beans
    • 1 Tbsp Sesame Oil
    • ¼ cup Rice Flour
    • 1 Tbsp Rice Vinegar
    • 3 Tbsps Soy Glaze
    • ⅓ cup Savory Black Bean-Chile Sauce
    • ⅓ cup Asian-Style Sautéed Aromatics
    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. Cut off and discard any stem ends from the green beans; halve crosswise. In a bowl, whisk together the soy glaze, sesame oil, vinegar, and black bean-chile sauce.

    Cook the rice
    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 13 to 15 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 beef
    4 Coat & brown the beef

    Separate the beef; pat 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 beef in an even layer (discarding any excess flour). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 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 beef is just cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished beef 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 any stem ends from the green beans; halve crosswise. In a bowl, whisk together the soy glaze, sesame oil, vinegar, and black bean-chile sauce.

    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 13 to 15 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 beef

    Separate the beef; pat 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 beef in an even layer (discarding any excess flour). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned.

    Coat & brown the beef
    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 beef is just cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished beef and vegetables over the cooked rice. Enjoy!

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