If your pantry is well-stocked, you can probably throw together a delicious stir-fry in less time than it takes to get pizza delivered. Try this full-of-flavor combination of chicken and vegetables over brown or white rice!
2tsp.sriracha saucemore or less to taste; it's hot!
1tbsp.thick soy sauce*
RiceI cook ¼ cup rice per serving
Thin slice the trimmed chicken breast. Set aside.
Grate ginger (I remove skin from frozen ginger, and grate using a microplane.)
Remove stem ends, and ribs from bell peppers. Slice into bite-sized pieces.
Trim green beans if necessary. Blanch quickly in salted, boiling water - 3 to 4 minutes. Rinse to cool. Set aside.
Chop green onions and toast sesame seeds for garnish. Set aside.
Combine sauce ingredients in a medium prep bowl. Whisk to combine.
Heat wok over high heat with vent hood on. Add oils. When oil is hot, add chicken. Stir to coat the chicken with oil. Add ginger and garlic; stir-fry until it is cooked through, being careful to not burn it. Remove from wok and set aside.
If wok is dry, add a few more drops of oil. Add the green beans and bell peppers. Stir-fry 3-4 minutes - until crisp tender.
Add chicken back into the wok. Stir to combine. Lower heat to medium, and add combined sauce ingredients. Bring to a boil to allow sauce to thicken. When sauce is thickened, taste for seasoning. At this time, you can add a bit more sriracha (for more heat), more stock (if it's too thick), or a bit of "regular" soy sauce (if it needs a bit more salt). Turn off the heat.
Serve stir-fry over rice and garnish with 1 tsp. toasted sesame seeds and ¼ of the green onions as desired.