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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.

Ethan Mick

with Tinkerbell Peppers, Green Beans & Coconut Rice

Sweet Chili Chicken

Boneless, Skinless Chicken Breasts

Jasmine Rice

Tinkerbell Peppers

Green Beans

Garlic

Scallions

Ponzu Sauce

1-Inch Piece Ginger

Sweet Chili Sauce

Coconut Milk Powder

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.

Prepare the ingredients:

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.

Make the coconut rice:

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.

Cook the chicken:

Add the **garlic**, **ginger**, **peppers**, **green beans** and **white bottoms of the scallion**s 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.

Add the vegetables:

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.](#)

Make the sauce:

Divide the **coconut rice** and **cooked chicken**, **vegetables and sauce** between 2 dishes. Garnish with the **green tops of the scallions**. Enjoy!