Spicy Chicken Stir-Fry with Carrots & Green Beans

Step 1

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.

Step 2

2 Cook the rice 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.

Step 3

3 Cook the vegetables Meanwhile, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. 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. Transfer to a bowl. Wipe out the pan.

Step 4

4 Coat & brown the chicken 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 the same pan, 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, 2 to 3 minutes, or until browned.

Step 5

5 Finish & serve your dish To the pan, add the cooked vegetables and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables over the cooked rice. Enjoy!

Step 6

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.

Step 7

2 Cook the rice 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.

Step 8

3 Cook the vegetables Meanwhile, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. 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. Transfer to a bowl. Wipe out the pan.

Step 9

4 Coat & brown the chicken 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 the same pan, 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, 2 to 3 minutes, or until browned.

Step 10

5 Finish & serve your dish To the pan, add the cooked vegetables and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables over the cooked rice. Enjoy!