with Crispy Fried Onions & Cilantro
Good news, friends: The path to sweet-and-savory dinner bliss is only 20 minutes away! In this recipe, chicken and green beans are coated in a sumptuous sweet chili sauce, then topped with fresh cilantro and crispy fried onions. Everything comes together over a bed of fluffy rice. The results? A symphony of flavors and textures so delicious, you might just lick the bowl.
Allergens
Utensils
Tags
Green Beans
6 ounce
Microwavable Rice
1 unit
Ground Chicken
10 ounce
Sweet Thai Chili Sauce
1 ounce
Sweet Soy Glaze
4 tablespoon
Lime
1 unit
Crispy Fried Onions
1 unit
Jasmine Rice
cup
Cilantro
0.25 ounce
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Butter
2 tablespoon (tbsp)
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a 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.
Meanwhile, wash and dry produce.
Trim green beans if necessary; cut crosswise into 2-inch-long pieces. Quarter lime. Pick cilantro leaves from stems; roughly chop leaves.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken*; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes.
Break up meat into pieces and continue cooking until chicken is cooked through, 2-4 minutes more.
While chicken cooks, add green beans and a splash of water to a medium microwave-safe bowl; cover with plastic wrap. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully drain any excess water.
To pan with chicken, stir in cooked green beans, sweet soy glaze, chili sauce, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until mixture is thoroughly coated, 1-2 minutes.
Remove from heat and stir in a squeeze of lime juice to taste.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.
Divide between bowls and top with chicken stir-fry. Sprinkle with crispy fried onions and chopped cilantro. Serve with any remaining lime wedges on the side.
740
kcal
Calories
33
g
Fat
13
g
Saturated Fat
76
g
Carbohydrate
25
g
Sugar
3
g
Dietary Fiber
35
g
Protein
145
mg
Cholesterol
1020
mg
Sodium
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