| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
30 minutes |
Ingredients
- 65 grams brown rice
- ¾ cup water
- 1 teaspoon sesame oil
- 150 grams chicken thighs, cut into bite-sized pieces
- 150 grams green beans, trimmed
- ½ clove garlic, minced
- 1 tablespoon tamari (or soy sauce)
- ¾ teaspoon sriracha
- ¾ teaspoon honey
- ⅛ teaspoon cornstarch
- 10 grams raw peanuts
Instructions
- Cook the rice according to package instructions or in a rice cooker.
- Heat a cast-iron pan over medium heat and add sesame oil. Once hot, add the chicken and cook for 4–5 minutes, stirring occasionally. Remove and set aside.
- Add green beans to the same skillet and cook for 2–3 minutes, until just starting to soften. Add garlic and cook for 1 minute more, until fragrant. Return the chicken to the pan, cover, and cook for another 2–3 minutes.
- In a small bowl, whisk together tamari, sriracha, honey, and cornstarch. Remove the lid and pour the sauce into the pan. Reduce heat and stir until thickened, about 1 minute.
- Serve the chicken and green beans over rice and top with peanuts. Enjoy!