Target: 6 × 4 inches · landscape

Coconut Chicken and Green Bean Stir-Fry

35 min · 4 servings

Ingredients

□ 1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch pieces

□ 1 lb fresh green beans, trimmed and cut in half

□ 1 cup jasmine rice

□ 1 1/2 cups water

□ 1 tbsp neutral oil

□ 1 tsp kosher salt, divided

□ 1/4 tsp freshly ground black pepper

□ 1 tbsp finely grated fresh ginger

□ 3 garlic cloves, finely grated

□ 1/2 tsp crushed red pepper flakes

□ 1 tsp cornstarch

□ 1/2 cup full-fat coconut milk, well stirred

□ 2 tbsp low-sodium soy sauce

□ 1 tbsp fresh lime juice

□ 1 tsp finely grated lime zest

□ 2 tbsp sliced scallions

□ 1 tbsp chopped fresh cilantro

1. Rinse and cook rice, covered, until tender. Season dry chicken; whisk cornstarch into coconut milk and set sauce ingredients nearby.

2. Sear chicken in hot oiled wok without crowding; transfer out. Stir-fry beans until bright and tender-crisp, salting near the end.

3. Briefly bloom ginger, garlic, and chile. Return chicken; add coconut mixture and soy, tossing until chicken reaches 165 F and sauce clings.

4. Off heat, fold in lime juice and zest. Serve over fluffed rice with scallions and cilantro.

Cook’s note: If working in batches, let the wok reheat before searing the next portion of chicken.