with Dark Meat Chicken, Rice & Cashews
This stir-fry is sweet, savory, a little spicy, and ready in just 15 minutes! You’ll sizzle juicy dark meat chicken with green beans in a flavorful mix of chili sauce and sweet soy glaze. Serve it over quick-cooking buttery rice, then finish with a shower of crunchy cashews for a rich, nutty finish.
Allergens
Utensils
Tags
Green Beans
6 ounce
Cornstarch
1 tablespoon
Microwavable Rice
1 unit
Sweet Thai Chili Sauce
1 ounce
Diced Skinless Dark Meat Chicken
10 ounce
Sweet Soy Glaze
4 tablespoon
Cashews
0.5 ounce
Butter
0.5 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
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.
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.
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.
Divide rice and stir-fry between shallow bowls in separate sections. Top with cashews. Serve.
600
kcal
Calories
19
g
Fat
4.5
g
Saturated Fat
73
g
Carbohydrate
24
g
Sugar
2
g
Dietary Fiber
33
g
Protein
135
mg
Cholesterol
960
mg
Sodium
