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Spicy Chicken Stir-Fry
A healthier take on kung pao chicken
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL
Fact: Stir-fry is one of the easiest meals to make. You throw everything into a pan and--bam--dinner is ready. Our recipe has all the spicy-sweet flavors found in kung pao chicken, the ever-popular Chinese takeout dish. Serve it with steamed rice...and hope for leftovers.
Makes 4 servings
Start to Finish: 40 minutes
Ingredients
2 teaspoons sesame oil
1 bunch scallions, thinly sliced
2 tablespoons minced ginger
2 tablespoons minced garlic
1 red chile, seeded and minced
1 pound green beans, trimmed
1 pound boneless, skinless chicken breast, cut into chunks
¼ cup soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon chile paste (or more to taste)
⅓ cup chopped fresh cilantro
⅓ cup roughly chopped peanuts
Directions
1. In a large sauté pan, heat the sesame oil over medium heat. Add the scallions, ginger and garlic, and sauté until fragrant, 1 minute. Add the chile and cook 1 minute more.
2. Add the green beans and chicken, and sauté until the chicken is cooked through and the green beans are tender, 5 to 6 minutes.
3. Add the soy sauce, rice vinegar, honey, and chili paste and bring to a simmer. Cook, tossing occasionally, until the sauce reduces slightly, 2 to 3 minutes.
4. Serve immediately, garnishing each portion with cilantro and sesame seeds and with a side steamed rice.
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