Name: Thai chicken and green beans
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast, sliced into thin strips; 1/4 cup jasmine rice; 5 oz green beans, trimmed; 2 cloves garlic, minced; 2 tsp fresh ginger, grated; 1 tbsp low-sodium soy sauce; 3/4 tsp fish sauce; 3/4 tsp brown sugar; 1 1/2 tsp canola oil; 1/2 tsp red pepper flakes; 1/2 cup water; 1 tsp lime juice

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the jasmine rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
In a small bowl, whisk together the soy sauce, fish sauce, and brown sugar until the sugar dissolves.
Heat half the oil in a 12-inch skillet over high heat. Add the chicken strips in a single layer. Cook for 3 minutes without moving them to develop a golden crust, then flip and cook for 2 minutes more until the chicken is opaque in the center. Transfer to a plate. Done when opaque in the center, 165°F.
Wipe out the skillet and heat the remaining oil over medium-high heat. Add the green beans and cook for 4 minutes, stirring often. Add the garlic, ginger, and red pepper flakes, and cook for 1 minute until fragrant.
Return the chicken to the skillet. Pour in the sauce and simmer for 2 minutes until the sauce coats the chicken and beans. Stir in the lime juice and serve over the rice.

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Ingredients

Instructions

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