Spicy Szechuan Chicken and Green Bean Stir-Fry with Ginger Rice and Candied Peanuts

Craving takeout but want something faster and fresher? This Szechuan chicken and green bean stir-fry comes together in just 30 minutes, delivering that perfect balance of sweet, savory and spicy flavors. Tender dark meat chicken and crisp green beans are coated in an addictive Szechuan sauce with just the right amount of heat.

Serve it all over fluffy ginger-infused rice and top with crunchy candied peanuts for a satisfying crunch. It’s a complete meal that beats any delivery-and you don’t have to wait for a driver!

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate the ginger. Trim the green beans if needed and cut them crosswise into 2-inch pieces. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. Melt 1 tablespoon of butter in a small pot over medium-high heat. Add half the minced ginger and cook, stirring, until fragrant, about 1 minute. Stir in the rice, 1¼ cups water and a big pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
3. Meanwhile, place the green beans in a medium microwave-safe bowl. Add a splash of water, cover with plastic wrap and microwave until tender, 1-2 minutes. Uncover, drain and set aside. Heat a large nonstick pan over medium-high heat. Add the peanuts, 1 teaspoon sugar and 2 tablespoons water. Cook, stirring, until the water evaporates and the peanuts are coated and lightly toasted, 3-5 minutes. Transfer the peanuts to a small bowl and set aside. Wipe out the pan.
4. Open the package of chicken and drain off any excess liquid. Heat a drizzle of oil in the same pan over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
5. Stir the green beans, scallion whites, remaining ginger and 1 teaspoon sugar into the pan with the chicken. Cook, scraping up any browned bits from the bottom, until the ginger is fragrant, about 1 minute. If the ginger and scallions brown too quickly, reduce the heat to medium-low. Stir in the Szechuan paste, sweet soy glaze and ¼ cup water. Cook, stirring, until everything is well coated, 1-2 minutes. Taste and season with salt and pepper if desired. Remove from heat.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice between bowls and top with the stir-fry. Sprinkle with the scallion greens and candied peanuts. Serve immediately.

Recipe Tips

FAQ

Can I use frozen green beans?

Yes, you can use frozen green beans. Thaw them first and pat dry before cooking to avoid excess water in the stir-fry.

What can I substitute for Szechuan paste?

You can substitute with a mix of 1 tablespoon chili garlic sauce and 1 tablespoon soy sauce or use doubanjiang (fermented broad bean paste) if available.

Is this recipe gluten-free?

The sweet soy glaze and Szechuan paste typically contain wheat, so this recipe is not gluten-free. For a gluten-free version, use tamari and a gluten-free chili paste.