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

This Szechuan chicken stir-fry brings the bold flavors of your favorite takeout right to your kitchen in just 30 minutes. Tender dark-meat chicken and crisp green beans are tossed in an addictive sweet and spicy Szechuan sauce, then served over fragrant ginger-infused rice. A topping of crunchy candied peanuts adds the perfect finishing touch.

Forget the delivery menu-this dish is faster, fresher and just as satisfying. The combination of savory, sweet and spicy flavors will have you coming back for seconds. Plus, it’s all made in one pan, so cleanup is a breeze.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Chicken ThighsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView 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 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 of the minced ginger and cook, stirring, until fragrant, about 1 minute. Stir in the jasmine rice, 1¼ cups of water and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until the rice is tender, 15-18 minutes. Keep covered off 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 of sugar and 2 tablespoons of water. Cook, stirring, until the water evaporates and the peanuts are coated and lightly toasted, 3-5 minutes. Transfer the candied peanuts to a small bowl and set aside. Wipe out the pan.
4. Pat the diced chicken thighs dry with paper towels. 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 of 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 begin to brown too quickly, reduce the heat to medium-low. Stir in the Szechuan paste, sweet soy glaze and ¼ cup of water. Cook, stirring, until everything is thoroughly coated in sauce, 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 chicken breast instead of thighs?

Yes, you can substitute chicken breast for thighs. Keep in mind that breast meat cooks faster and can dry out more easily, so adjust cooking time accordingly and check for doneness.

Is this dish very spicy?

The Szechuan paste adds a moderate level of heat. If you prefer a milder dish, you can reduce the amount of paste or add a bit more sweet soy glaze to balance the spice.

Can I make this recipe gluten-free?

The sweet soy glaze and Szechuan paste typically contain soy sauce and wheat. To make it gluten-free, look for gluten-free versions of these ingredients or substitute with tamari and a gluten-free chili paste.