Sweet Chili Chicken & Green Bean Stir-Fry

with Dark Meat Chicken, Rice & Cashews

Allergens: Sesame, Soy, Wheat, Tree Nuts, Milk

Total: 15 min • Prep: 5 min

Servings:
Ingredients

  • Cornstarch

    1 tablespoon

  • Microwavable Rice

    1 unit

  • Sweet Thai Chili Sauce

    1 ounce

  • Green Beans

    8 ounce

  • Diced Skinless Dark Meat Chicken

    10 ounce

  • Sweet Soy Glaze

    4 tablespoon

  • Cashews

    ½ ounce

  • Black Pepper

    1 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Butter

    ½ tablespoon (tbsp)

Cooking steps
1

  • Wash and dry produce.

  • Trim green beans if necessary; cut into 2-inch pieces.

  • Open package of chicken* and drain off any excess liquid.

  • In a medium bowl, combine chicken, cornstarch, a pinch of salt, and pepper. Stir until chicken is thoroughly coated.

2

  • Heat a large drizzle of oil in a large pan over medium-high heat. Add green beans and coated chicken. Cook, stirring occasionally, until green beans are tender and chicken is browned and cooked through, 4-6 minutes.

  • Add ¼ cup water (½ cup for 4 servings), sweet soy glaze, and chili sauce to pan. Cook, stirring constantly, until sauce has thickened, 1-2 minutes.

 

 

3

  • Massage rice in package to break up grains. Transfer rice to a second medium microwave-safe bowl. Add 3 TBSP water (6 TBSP for 4 servings); cover tightly with plastic wrap. Microwave until warmed through, 90 seconds (microwave times may vary). Stir in ½ TBSP butter (1 TBSP for 4) until melted.

4

  • Divide rice and stir-fry between shallow bowls in separate sections. Top with cashews. Serve.