Stir-Fry Chicken with Green Beans and Scallion

In a Soy Sesame Peanut/Cashew Sauce

Serves 2 generously


4-5 boneless skinless chicken thighs cut into 1½” chunks
3 C cooked jasmine rice
2 C angled sliced scallion slices about 3” long
2 ½ C fresh green beans cut into 3 inch strips
2 large garlic cloves sliced finely
2 T fresh grated ginger
2 T orange zest
2 T fresh cut mint
2 T fresh basil leaves
2 fresh parsley to garnish
1 quarter section of fresh lime to garnish
2 T olive oil
¼ C soy sauce
3 T rice wine vinegar, unseasoned
¼ C brown sugar
1 t sesame oil
¼ C smooth peanut butter
1/3 C cashew pieces
½ T salt
¼ T black pepper
Extra salt and pepper if needed to season


  • In a small bowl combine the soy sauce, brown sugar, vinegar, sesame oil, peanut butter, 1 T of the ginger, 1 T of the orange zest, and the salt and pepper. Prep all ingredients. For green beans trim, cut, and blanche them in boiling water for about 3 minutes. Remove and place in cold water to stop cooking process. Drain and set aside.
  • Heat a large wok over high heat and add oil. When smoking add the chicken and cook until mostly done. Add the beans and scallions and continue to fry until onions begin to soften. Add the garlic and stir. Add the rest of the ginger, and the rest of the orange zest along with the cashews, and cook another minute or so. Add the mint and cook for another minute then stir in the basil. Now begin to ladle in the sauce, adding most of it until it is well saturated. Serve over the rice and garnish with the rest of the parsley and serve with a lime wedge.

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