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

Stir-Fried Chicken & Vegetables

with Rice & Soy-Chile Sauce

25 MIN
4 Servings
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Beyond Chicken® Tenders
    includes 16 oz Plant-Based Beyond Chicken® Breaded Tenders View recipe
    • with Boneless Chicken Breast Pieces

    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
      640 Cals (est.)
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    fresh
    ingredients
    Stir-Fried Chicken & Vegetables with Rice & Soy-Chile Sauce
    Title
    • 18 oz Boneless Chicken Breast Pieces
    • 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 East Asian-Style Sautéed Aromatics
    time-saving
    tips & techniques
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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. Taste, then season with salt and pepper if desired.

    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.

    Coat & cook the chicken
    3 Coat & cook the chicken

    Meanwhile, 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 a large pan (nonstick, if you have one), 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, 3 to 4 minutes, or until browned and cooked through. Transfer to a bowl. Wipe out the pan.

    Cook the vegetables
    4 Cook the vegetables

    In the same pan, heat the sautéed aromatics on medium-high until hot (carefully, as the liquid may splatter). 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.

    Finish & serve your dish
    5 Finish & serve your dish

    To the pan, add the cooked chicken and sauce (be careful, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated and combined. Turn off the heat. Serve the finished chicken and vegetables (including any sauce from the pan) over the cooked rice. Enjoy!

    Tips from Home Chefs

    Stir-Fried Chicken & Vegetables

    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. Taste, then season with salt and pepper if desired.

    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
    Coat & cook the chicken
    3 Coat & cook the chicken

    Meanwhile, 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 a large pan (nonstick, if you have one), 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, 3 to 4 minutes, or until browned and cooked through. Transfer to a bowl. Wipe out the pan.

    4 Cook the vegetables

    In the same pan, heat the sautéed aromatics on medium-high until hot (carefully, as the liquid may splatter). 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.

    Cook the vegetables
    Finish & serve your dish
    5 Finish & serve your dish

    To the pan, add the cooked chicken and sauce (be careful, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated and combined. Turn off the heat. Serve the finished chicken and vegetables (including any sauce from the pan) over the cooked rice. Enjoy!

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