Chicken Stir-Fry with Green Beans and Cashews
Chicken and green beans with a tangy, flavorful sauce and a sprinkle of crunchy cashews.
Ingredients
- ½ pound fresh green beans trimmed
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp Hoisin Sauce
- 1 Tbsp rice vinegar
- 1 tsp cornstarch
- 1 tsp sriracha
- ½ tsp black pepper
- 1 Tbsp oil
- 1 tsp fresh ginger minced or grated
- 2 garlic cloves minced or grated
- 1 boneless chicken breast or large thigh chopped into bite-sized pieces
- ½ ripe bell pepper thinly sliced
- 1 Tbsp Thai basil chopped optional
- ¼ cup raw cashews
- 2 green onions sliced
- 2 servings of steamed rice
Instructions
- Start by steaming your rice.
- Trim green beans and stream until tender.
- Combine the soy sauce, hoisin sauce, vinegar, cornstarch, and sriracha sauce. Stir until the cornstarch has dissolved.
- In a large skillet, heat the oil over high heat. Add the chicken and red pepper, cook and stir until no trace of pink remains on the surface. Add the green beans, then garlic and ginger. Cook and stir for one minute. Add the soy sauce mixture and cook, stirring constantly, until mixture is thickened, about 2 minutes.
- Sprinkle with Thai basil, cashews, and sliced green onions. Serve over rice.