Ingredients
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
Preparation
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.
