Sweet & Spicy Chicken Stir-Fry

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• chili pepper
  1 unit
• chopped chicken breast
  20 oz
• cilantro
  1 oz
• cooking oil
  2 tbsp
• cornstarch
  1 tbsp
• garlic powder
  2 tsp
• green beans
  12 oz
• jasmine rice
  1 c
• lime
  2 unit
• paper towels
• salt
• sweet soy glaze
  1/2 c
• sweet thai chili sauce
  2 oz
• water
  ¾ cup, ½ cup

🍳 Cookware

• small pot
• small bowl
• medium pan

1. 

   1

   In a small pot , combine jasmine rice , water (1½ cups for 4 servings), and a big pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-? minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1 c, water: ¾ cup, salt
2. 

   2

   While rice cooks, wash and dry produce. Trim green beans if necessary; cut crosswise on a diagonal into 1-inch pieces. (TIP: To do this quickly, line up several beans and slice all at once.) Pick cilantro leaves from stems; roughly chop leaves. Quarter lime . Thinly slice chili pepper .

   green beans: 12 oz, cilantro: 1 oz, lime: 2 unit, chili pepper: 1 unit
3. 

   3

   In a small bowl , whisk together half the cornstarch and water cold water until smooth. (For 4 servings, use the all cornstarch and 1 cup water.) Whisk in sweet soy glaze and sweet thai chili sauce . Set aside. Pat chopped chicken breast dry with paper towels . Season with garlic powder , salt , and black pepper .

   cornstarch: 1 tbsp, water: ½ cup, sweet soy glaze: 1/2 c, sweet thai chili sauce: 2 oz, chopped chicken breast: 20 oz, paper towels, garlic powder: 2 tsp, salt, black pepper
4. 

   4

   Heat a large drizzle of cooking oil in a medium pan (use a large pan for 4 servings) over a medium-high heat. Add green beans and a pinch of salt and pepper. Cook, stirring occasionally, until bright green and just tender, 3-5 minutes. Transfer to a plate. Add another drizzle of the oil to the pan, then add chicken. Cook, stirring occasionally, until browned and cooked through, 3-5 minutes.

   cooking oil: 2 tbsp
5. 

   5

   Pour sauce into pan with chicken. Bring to a boil, then reduce to a low simmer. Cook, stirring, until thickened, 1-2 minutes. Turn off heat. Stir in green beans, cilantro, and a squeeze of lime juice. Taste and add more lime juice, salt, and pepper if desired.
6. 

   6

   Fluff rice with a fork and season with salt and pepper. TIP: Add 1 TBSP butter (2 TBSP for 4 servings) to rice for a richer flavor. Divide rice between plates or bowls and top with chicken stir-fry. Add a pinch of chili if desired. Serve with any remaining lime wedges on the side.

   butter: 2 tbsp