ACTIVE TIME 30 MINUTES | TOTAL TIME 30 MINUTES | SERVES 4
✓ Quick Cooking ✓ Gluten-Free ✓ Dairy-Free
1 cup white rice, rinsed
11/4 lb. boneless, skinless chicken
thighs, cut into bite-size pieces
3 Tbsp. cornstarch
1/4 tsp. Chinese five spice (such as McCormick Gourmet)
13/4 tsp. kosher salt, divided
11/4 tsp. freshly ground black pepper, divided
1/4 cup peanut or canola oil
1 jalapeño, stemmed, seeded (if desired), and thinly sliced crosswise into rounds
5 cloves garlic, thinly sliced
12 oz. fresh green beans, trimmed
COOK rice according to package directions. Cover to keep warm.
MEANWHILE, toss chicken with cornstarch, Chinese five spice, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl until evenly coated.
HEAT oil in a large, heavy skillet over medium-high until shimmering. Add jalapeño and garlic; cook, stirring often, until garlic is light golden, 1 to 2 minutes. Using a slotted spoon, transfer jalapeño and garlic to a medium bowl.
ARRANGE half of chicken in a single layer in skillet. Cook over medium-high, undisturbed, until golden on bottom, about 4 minutes. Turn chicken pieces over; cook, turning occasionally, until cooked through, 3 to 4 minutes. Transfer to jalapeño mixture in bowl. Repeat with remaining chicken. Sprinkle chicken-jalapeño mixture with 1/2 teaspoon each salt and pepper.
ADD beans to skillet; cook over high, tossing occasionally, until charred, 3 to 4 minutes. Sprinkle with remaining 1/4 teaspoon each salt and pepper. Serve with chicken and rice.
PER SERVING: 508 Calories, 21g Fat (4g Saturated), 0mg Cholesterol, 3g Fiber, 34g Protein, 49g Carbs, 969mg Sodium, 0g Added Sugar