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

Stir-Fried Chicken & Vegetables

with Rice & Soy-Chile Sauce

25 MIN
+$1.95/serving 4 Servings
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  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Beyond Chicken® Tenders
    includes 16 oz Plant-Based Beyond Chicken® Breaded Tenders
  • with Beyond Chicken® Tenders

    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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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Stir-Fried Chicken & Vegetables with Rice & Soy-Chile Sauce
    Title
    • 16 oz Plant-Based Beyond Chicken® Breaded Tenders
    • 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
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Place an oven rack in the center of the oven; preheat to 450ºF. 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.

    Bake the tenders
    3 Bake the tenders

    Meanwhile, line a sheet pan with foil. Place the tenders on the foil (you'll omit the flour for Beyond Chicken®). Bake 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Remove from the oven. Immediately season with salt.

    *An instant-read thermometer should register 145°F for Beyond Chicken®.

    Cook the vegetables
    4 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), 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 baked tenders 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 tenders and vegetables (including any sauce from the pan) over the cooked rice. Enjoy!

    Tips from Home Chefs

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

    Place an oven rack in the center of the oven; preheat to 450ºF. 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
    Bake the tenders
    3 Bake the tenders

    Meanwhile, line a sheet pan with foil. Place the tenders on the foil (you'll omit the flour for Beyond Chicken®). Bake 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Remove from the oven. Immediately season with salt.

    *An instant-read thermometer should register 145°F for Beyond Chicken®.

    4 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), 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 baked tenders 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 tenders and vegetables (including any sauce from the pan) over the cooked rice. Enjoy!

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