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Garlic-Ginger Chicken with Green Beans, Peppers & Peanuts

Garlic-Ginger Chicken with Green Beans, Peppers & Peanuts


  • 4 tbsp. high-temperature cooking oil (such as vegetable or peanut)

  • 1 ¼ cups long-grain rice

  • 3 cups chicken stock

  • 1 ½ lb. boneless, skinless chicken (white and/or dark meat), cut on an angle into bite-size pieces

  • 2 tbsp. dry sherry or Chinese rice wine (Shaoxing wine)

  • About 2 tbsp. tamari or liquid aminos

  • 1 package (12 to 16 oz.) haricots verts (skinny green beans) or regular green beans, cut in half on an angle

  • 1 large red field pepper or 2 medium red bell peppers—halved, seeded, then quartered and sliced

  • 1 large onion, quartered and thinly sliced

  • 4 cloves garlic, sliced or chopped

  • 1-inch piece of fresh ginger, peeled and grated

  • ½ cup hoisin sauce

  • 1 tbsp. toasted sesame oil

  • Salt and pepper

  • ½ cup dry-roasted peanuts, chopped

  • Thinly sliced scallions, for garnish


  • Step 1

    In a medium saucepan, heat 1 tbsp. oil, one turn of the pan, over medium. Add the rice and stir until toasted, about 2 minutes. Add 2 cups stock and bring to a boil. Reduce heat to low. Cover and cook until the rice is tender, about 18 minutes. Fluff with a fork. 

  • Step 2

    Meanwhile, in a wok or large nonstick skillet, heat 2 tbsp. oil, two turns of the pan, over high. Add the chicken. Cook, stirring often, until browned evenly all over, about 5 minutes. Add the sherry and tamari. Cook, tossing often, until the liquid evaporates, another minute or so. Transfer the chicken to a plate. Add the remaining 1 tbsp. oil, one turn of the pan, to the wok. Add the haricots verts, field pepper, and onion. Toss until the vegetables begin to soften, about 3 minutes. Add the garlic and ginger. Toss until fragrant, a minute more. Add the hoisin sauce, sesame oil, and the remaining 1 cup stock. Cook until the liquid reduces to a sauce, about 2 minutes. Add the chicken; season with salt and pepper. Top with the peanuts and scallions. Serve with the rice.