Thai Chicken with Stir-Fried Green Beans

, , ,
2 Servings
Qty Unit Ingredient
½ cup Cherry Tomatoes
1 ea Medium White Onion
1 ea Lime
1 tbsp Honey
1 tbsp Fish Sauce
2 ea Chicken Thighs
1 tsp Granulated Garlic
1 tsp Ground Ginger
1 tbsp Turmeric
12 oz Green Beans
4 cloves Garlic
¼ cup Cashews
1 cup Cooked Rice
  1. Prep
    1. Slice the tomatoes.
    2. Thinly slice the onion
    3. Zest and juice lime
    4. Make Thai dressing
      1. Combine honey, fish sauce, lime zest, and lime juice
    5. Cut chicken into bite sized pieces.
    6. Make spice blend
      1. Combine granulated garlic, ground ginger, and turmeric.
    7. Cut green beans into 1 inch lengths.
    8. Chop the garlic into small pieces.
    9. Break cashews into small pieces.
  2. Cook
    1. Marinate Tomatoes
      1. Combine tomatoes, ¼ cup onion, and half the Thai dressing. Season with salt and pepper. Refrigerate, stirring occasionally while you cook.
    2. Chicken
      1. Season chicken with spice blend, salt, and pepper.
      2. Cook the chicken in an oiled pan for 6 minutes (4 minutes on first side to brown, then stir and cook until all pink disappears).
      3. Remove from pan
    3. Vegetables
      1. In same pan, add oil if needed.
      2. Add green beans and remaining onion.
      3. Season with salt and pepper
      4. Cook for 3 to 5 minutes. Reheat rice.
      5. Add garlic and cook for 1 minute
      6. Remove from heat
      7. Add remaining Thai sauce and cashews.
    4. Assemble
      1. Add chicken, chicken juices, and rice to pan and stir to combine.
  3. Serve
    1. Put stir fry onto plates, topped with marinated tomatoes.