Tonight’s chicken stir-fry is light, bright and altogether delicious, thanks to a few simple ingredients. Seasonal green beans and tinkerbell peppers—or sweet, crisp bell peppers in miniature—perfectly accent the sweetness of our sauce. With a side of fragrant, coconut-infused rice, this dish is an easy, quick-cooking variation on a Thai takeout classic.
Ingredients
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 1/2 c Jasmine Rice
- 6 oz Tinkerbell Peppers
- 4 oz Green Beans
- 3 Garlic
- 2 Scallions
- 2 tbsp Ponzu Sauce
- 1 1-Inch Piece Ginger
- 1/4 c Sweet Chili Sauce
- 1/4 c Coconut Milk Powder
Instructions
Instructions
Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut off and discard the stem ends of the peppers; remove and discard any seeds, keeping the peppers intact. Cut the peppers into ¼-inch-thick rings. Snap off and discard the stem ends of the green beans; slice in half lengthwise. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Pat the chicken dry with paper towels; chop into bite-sized pieces and transfer to a bowl.
Make the coconut rice:
In a small pot, whisk together the coconut milk powder and 1 cup of water to thoroughly combine. Add the rice and a big pinch of salt; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside in a warm place.
Cook the chicken:
While the rice cooks, season the chopped chicken with salt and pepper; toss to coat. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and cooked through.
Add the vegetables:
Add the garlic, ginger, peppers, green beans and white bottoms of the scallions to the pan of chicken; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and fragrant.
Make the sauce:
Add the sweet chili sauce, ponzu sauce and 2 tablespoons of water to the pan of chicken and vegetables. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the liquid is slightly reduced in volume. Remove from heat and season with salt and pepper to taste.
Plate your dish:
Divide the coconut rice and cooked chicken, vegetables and sauce between 2 dishes. Garnish with the green tops of the scallions. Enjoy!