Szechuan Chicken with Green Bean Stir Fry - Hello Fresh

Servings: 4
Rating: 4
Difficulty: easy
Category: main course
https://www.hellofresh.com/recipes/szechuan-chicken-green-bean-stir-fry-5ea7117086b8b04df30b20d4
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Ingredients:

  • 2 thumb Ginger
  • 4 unit Scallions
  • 2 ounce Peanuts
  • 1/4 C Szechuan Paste
  • 12 ounce Green Beans
  • 1.5 cup Jasmine Rice
  • 2 1/4 cup water
  • 20 ounce Chicken Breast Strips
  • 1/2 C Sweet Soy Glaze
  • 4 teaspoon Sugar - divided
  • 1 teaspoon Vegetable Oil
  • 2 tablespoon Butter
  • Salt

  • Pepper

    SZECHUAN PASTE

    ½ –1 teaspoon Szechuan Peppercorns (or sub black peppercorns)

    1/4 cup soy sauce

    3 tablespoons honey

    1 tablespoon sesame oil

    1 tablespoon rice wine vinegar

    1 tablespoon Chinese cooking wine (shaoxing) or mirin (both optional)

    3 garlic cloves, finely minced

    2 teaspoons fresh ginger, finely minced ( or use ginger paste)

    1 tablespoon garlic chili paste or sub 1 teaspoon chili flakes

    ½ teaspoon Chinese Five Spice

    optional- 2-3 teaspoons corn starch, to thicken.

    SWEET SOY GLAZE

    ⅔ cup brown sugar

    ½ cup low-sodium soy sauce

    ⅓ cup white sugar

    ¼ cup water

    2 tablespoons white wine vinegar

    2 tablespoons rice vinegar

    ½ teaspoon ground ginger

Directions:

  1. Wash and dry all produce. • Peel and mince or grate ginger. Trim green beans, if necessary; cut crosswise into 2-inch pieces. Trim and thinly slice scallions, separating whites from greens.
  2. Melt 1 TBSP butter in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 1 minute. • Stir in rice, 2¼ cups water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
  3. Meanwhile, place green beans in a medium microwave-safe bowl. Add a splash of water, then cover with plastic wrap. Microwave until tender, 1-2 minutes. Uncover, drain, and set aside.
  4. Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar, and 2TBS water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. Turn off heat; transfer to a small bowl. Wash out pan.
  5. Pat chicken* dry with paper towels. • Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
  6. Stir green beans, scallion whites, remaining ginger, and 2 tsp sugar into pan with chicken. Cook, scraping up any browned bits from bottom of pan, until ginger is fragrant, 1 minute.
  7. Stir in Szechuan paste, sweet soy glaze, and 1/3 cup water. Cook, stirring, until everything is thoroughly coated in sauce, 1-2 minutes. Remove pan from heat. • TIP: If ginger and scallions begin to brown too quickly, reduce heat to medium low.
  8. Fluff rice with a fork; season with salt and pepper. Taste chicken stir-fry and season with salt and pepper. • Divide rice between bowls and top with chicken stir-fry. Sprinkle with scallion greens and peanuts. Serve.

Notes:

SZECHUAN SAUCE

  1. Toast szechuan peppercorns in a hot dry skillet over medium heat, until fragrant, about 1-2 minutes. Crush.
  2. Place all ingredients in a medium bowl or small jar and whisk until well combined.
  3. If using as a stir-fry sauce, and you would like to thicken it, whisk in 2 teaspoons cornstarch.

SOY GLAZE

  1. Stir brown sugar, soy sauce, white sugar, water, white wine vinegar, rice vinegar, and ground ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and cook until reduced in volume by half, about 30 minutes.
  2. Let glaze cool to thicken, at least 1 hour.

Nutrition Facts:

  • Energy (kJ)3054 kJ
  • Calories730 kcal
  • Fat25 g
  • Saturated Fat7 g
  • Carbohydrate92 g
  • Sugar25 g
  • Dietary Fiber5 g
  • Protein39 g
  • Cholesterol105 mg
  • Sodium1560 mg