Holly made this for dinner the other night, and it was fantastic! Several folks have asked for the recipe, so here it is!
Ingredients (2 person serving)
1/2 cup Jasmine rice
6oz Green Beans
1/2 ounce Thai basic
1 Chili pepper
1 Tbsp corn starch
4 Tblsp sweet soy glaze
2 Tblsp Sweet Thai chili sauce
10 oz Chicken Breast Strips
1 Tblsp garlic powder
1 Tblsp vegetable oil
1 Tblsp butter
Prep and cooking Rice
In a bowl, combine rice, 3/4 cup of water, and a big pinch of salt. Bring to a boil, then reduce heat to low. Cook 15-18 minutes, until rice is tender. Keep covered, off heat, until ready to serve.
Mix sauce and season chicken
In a small bowl, whisk together half the cornstarch and 1/2 cup of cold water until smooth. Whisk in sweet soy glaze and chili sauce, set aside. Season chicken with salt, pepper, and garlic powder to taste.
Cook beans and chicken
Heat a large drizzle of oil in a medium pan over medium-high heat. Add in green beans, and a pinch of salt and pepper to taste. Cook 3-5 minutes, until the beans are bright green and just tender, stirring occasionally. Transfer to a plate.
Add another drizzle of oil to the pan, and cook chicken 3-5 minutes, stirring occasionally, until brown and cooked through. Pour sauce into the pan with the chicken, bring to a boil, then reduce to low simmer. Cook, stirring, until thickened. (1-2 minutes) Turn off heat.
Stir in green beans, basic, and a squeeze of lime juice. Taste, and add more lime juice, salt and pepper if desired.
Finish and serve
Fluff rice, stir in 1 tbsp butter and salt/pepper to taste. Divide rice between bowls and top with chicken stir fry. Add a pinch of chili if desired. Serve with any remaining lime wedges.
So, there you have it! It came together quite quickly and was VERY tasty, and is a healthy meal for you!