This sweet-savory-spicy stir-fry has tender dark meat chicken and green beans in an addictive Szechuan sauce that\u2019s got just the right touch of heat. Everything\u2019s served over steamy, ginger-infused rice, then topped with crunchy candied peanuts. Prep: 10 Cook: 30<\/p>\n
Wash and dry all produce.<\/p>\n Peel and mince or grate ginger.<\/strong> Trim green beans,<\/strong> if necessary, cut crosswise into 2-inch pieces. Trim and thinly slice scallions,<\/strong> separating whites<\/strong> from greens.<\/strong><\/p>\n Cook rice: <\/strong><\/p>\n Melt 1 TBS butter<\/strong> in a small pot over medium-high heat. Add half the ginger,<\/strong> cook, stirring, until fragrant, 1 minute.<\/p>\n Stir in rice,<\/strong> 1\u00bc cups water,<\/strong> and a big pinch of salt.<\/strong> Bring to a boil, then cover and reduce to a low simmer. Cook until rice<\/strong> is tender, for 15-18 minutes. Keep covered off heat until ready to serve.<\/p>\n Cook green beans & nuts: <\/strong><\/p>\n Meanwhile, place green beans<\/strong> in a medium microwave-safe bowl. Add a splash of water,<\/strong> then cover with plastic wrap. Microwave until tender, 1-2 minutes. Uncover, drain, and set aside.<\/p>\n Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts,<\/strong> 1 tsp sugar,<\/strong> and 2 TBS water.<\/strong> Cook, stirring, until water<\/strong> has evaporated and peanuts<\/strong> are coated and lightly toasted, 3- to 5-minutes. Turn off heat, transfer to a small bowl. Wash out pan.<\/p>\n Cook chicken: <\/strong><\/p>\n Pat chicken<\/strong> dry with paper towels.<\/p>\n Heat a drizzle of oil<\/strong> in pan used for peanuts<\/strong> over medium-high heat. Add chicken<\/strong> and cook, stirring occasionally, until browned and cooked through, 4- to 6-minutes.<\/p>\n Make stir-fry: <\/strong><\/p>\n Stir green beans, scallion whites,<\/strong> remaining ginger,<\/strong> and 1 tsp sugar<\/strong> into pan with chicken.<\/strong> Cook, scraping up any browned bits from bottom of pan, until ginger<\/strong> is fragrant, 1 minute.<\/p>\n Stir in Szechuan paste<\/strong><\/span>, sweet soy glaze<\/strong>, and \u00bc cup water.<\/strong> Cook, stirring, until everything is thoroughly coated in sauce,<\/strong> 1- to 2-minutes. Remove pan from heat.<\/p>\n Tip: <\/strong>If ginger <\/strong>and scallions <\/strong>begin to brown too quickly, reduce heat to medium low.<\/p>\n Finish & serve: <\/strong><\/p>\n Fluff rice<\/strong> with a fork, season with salt<\/strong> and pepper.<\/strong> Taste chicken<\/strong> stir-fry<\/strong> and season with salt<\/strong> and pepper.<\/strong><\/p>\n Divide rice<\/strong> between bowls and top with chicken stir-fry<\/strong>. Sprinkle with scallion greens<\/strong> and peanuts.<\/strong><\/p>\n Serve… with pot stickers or an egg roll!<\/p>\n","protected":false},"excerpt":{"rendered":" with Ginger Rice & Candied Peanuts Yield: 2 Adapted from: Hello Fresh This sweet-savory-spicy stir-fry has tender dark meat chicken and green beans in an addictive Szechuan sauce that\u2019s got just the right touch of heat. Everything\u2019s served over steamy, ginger-infused rice, then topped with crunchy candied peanuts. Prep: 10 Cook: 30 1thumb ginger 2scallions 1oz peanuts 2TBS Szechuan paste 6oz green beans \u00becup jasmine rice 10-12oz chicken breast strips 4TBS sweet soy glaze salt & pepper sugar cooking oil…<\/p>\n
\nPrep: <\/strong><\/p>\n