Name: Chicken breast with green beans
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 9 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup jasmine rice; 1/2 cup water; 5 oz green beans, trimmed and halved; 2 cloves garlic, minced; 1 1/2 tbsp fresh ginger, grated; 2 tsp canola oil; 1 tsp salt; 1/4 cup chicken broth; 1 1/2 tsp cornstarch

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, whisk together the chicken broth and cornstarch in a small bowl to make a slurry. Season the chicken pieces with half the remaining salt.
Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook without moving for 3 minutes. Flip and cook for 2 minutes more until browned but not fully cooked through. Remove the chicken to a plate.
Add the remaining oil to the same skillet. Add the green beans and sauté for 4 minutes until bright green and slightly tender. Add the garlic and ginger and cook for 1 minute until fragrant.
Return the chicken and any juices to the skillet. Give the broth slurry a stir and pour it into the pan. Cook, stirring constantly, for 2 minutes until the sauce thickens and coats the chicken and beans. Done when opaque in the center, 165°F.
Fluff the rice with a fork and place it on a plate. Top with the ginger garlic chicken and green beans, drizzling the remaining sauce from the pan over the top.

Nutrition

Ingredients

Instructions

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