Ground Chicken and Green Bean Stir-Fry

 

When I saw this recipe in Real Simple, I knew I had to make it! I’ve been eating a lot of chicken lately, because it’s a lean protein that everyone in my family likes, and we all like Asian-inspired dishes. This one was really good! I adapted the recipe a bit to my taste and to ensure leftovers; the amounts below are mine.

1 cup jasmine rice
4 Tbsp. hoisin sauce
4 Tbsp. soy sauce or tamari
4 Tbsp. mirin
4 garlic cloves, finely chopped
3 Tbsp. neutral oil (such as canola), divided
12 oz. fresh green beans, trimmed
1 bag colorful miniature bell peppers, sliced
¾ tsp. kosher salt, divided
2 lbs. ground chicken

Cook rice according to package directions.

Meanwhile, whisk hoisin sauce, soy sauce, mirin, and garlic in a small bowl.

Heat 2 tablespoons oil in a large wok or skillet over medium-high until it is shimmering. Add beans and bell peppers; sprinkle with ¼ teaspoon salt. Cook, stirring occasionally, until browned in spots and crisp-tender, 4 to 5 minutes. Transfer to a bowl.

Reduce heat to medium and add the remaining 1 tablespoon oil to skillet. Add chicken and sprinkle with remaining ½ teaspoon salt. Cook, stirring occasionally to break chicken into crumbles, until browned, 5 to 6 minutes.

Return beans and bell peppers to the skillet and pour in soy sauce mixture. Increase heat to medium-high; cook, stirring, until sauce is slightly thickened and coats chicken and vegetables, about 1 minute. Serve with the rice.