Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings
Chicken and green beans in one dish, it doesn’t get any better than that! This recipe is a must-try! I promise you that lunch or dinner is going to be awesome. Enjoy!
Ingredients:
Chicken:
¼ c vegetable oil, plus 2 tbsp or more as needed
3 tablespoons cornstarch
2 pounds boneless, skinless chicken thighs, cut into cubes
Vegetables:
¼ teaspoon ginger (optional)
2 bell peppers, sliced
1 c steamed green beans in a bag
½ tablespoon garlic cloves, minced
Seasonings:
1 teaspoon garlic powder (add more for taste)
1 ¼ c sweet chili Sauce
⅛ teaspoon sesame oil
1 teaspoon crushed red pepper
Directions:
Add garlic powder, 1 tbsp oil, pepper, and salt into a large bowl. Whisk everything until well incorporated. Put the chicken thighs and toss to coat. Sprinkle cornstarch and toss again to coat the chicken. Remove any excess starch.
Place a large skillet on the stove and turn the heat to medium-high. Add 3 tbsp of vegetable oil and allow it to become hot.
Add 1/2 of the prepared chicken thighs into the hot skillet, then cook each side for a few minutes until they turn golden brown.
Transfer the chicken onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the chicken thighs.
In the same empty skillet, add the bell peppers and sauté for a few minutes until soft.
Add the garlic, then sauté for about a minute or just until aromatic. Put the chicken back into the skillet together with red peppers, ginger, sesame oil, green beans, and chili sauce. Toss to combine.
Serve and enjoy!
Notes:
Make sure to pat dry the chicken thighs before seasoning them.
I highly suggest serving this over rice.
Feel free to use canned green beans or steamed beans for this recipe.
Nutrition Facts:
Calories: 616 kcal | Carbohydrates: 53g | Protein: 46g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 1014mg | Potassium: 825mg | Fiber: 4g | Sugar: 43g | Vitamin A: 2474IU | Vitamin C: 83mg | Calcium: 49mg | Iron: 3mg
Ingredients
- Chicken:
- ¼ c vegetable oil, plus 2 tbsp or more as needed
- 3 tablespoons cornstarch
- 2 pounds boneless, skinless chicken thighs, cut into cubes
- Vegetables:
- ¼ teaspoon ginger (optional)
- 2 bell peppers, sliced
- 1 c steamed green beans in a bag
- ½ tablespoon garlic cloves, minced
- Seasonings:
- 1 teaspoon garlic powder (add more for taste)
- 1 ¼ c sweet chili Sauce
- ⅛ teaspoon sesame oil
- 1 teaspoon crushed red pepper
Instructions
Add garlic powder, 1 tbsp oil, pepper, and salt into a large bowl. Whisk everything until well incorporated. Put the chicken thighs and toss to coat. Sprinkle cornstarch and toss again to coat the chicken. Remove any excess starch.
Place a large skillet on the stove and turn the heat to medium-high. Add 3 tbsp of vegetable oil and allow it to become hot.
Add 1/2 of the prepared chicken thighs into the hot skillet, then cook each side for a few minutes until they turn golden brown.
Transfer the chicken onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the chicken thighs.
In the same empty skillet, add the bell peppers and sauté for a few minutes until soft.
Add the garlic, then sauté for about a minute or just until aromatic. Put the chicken back into the skillet together with red peppers, ginger, sesame oil, green beans, and chili sauce. Toss to combine.
Serve and enjoy!
Notes
Make sure to pat dry the chicken thighs before seasoning them. I highly suggest serving this over rice. Feel free to use canned green beans or steamed beans for this recipe.
