Salt & Pepper Chicken with Blistered Green Beans
Cook Time:
30 minutes
Ingredients
- 1 cup white rice, rinsed
- 1 1/4 lb. boneless, skinless chicken thighs, cut into bite-size pieces
- 3 Tbsp. cornstarch
- 1/4 tsp. Chinese five spice
- 1 3/4 tsp. kosher salt, divided
- 1 1/4 tsp. freshly ground black pepper, divided
- 1/4 cup peanut or canola oil
- 1 jalapeno, stemmed and thinly sliced crosswise into rounds
- 5 cloves garlic, thinly sliced
- 12 oz. fresh green beans, trimmed
Instructions
- Cook rice and cover to keep warm.
- Meanwhile, toss chicken with cornstarch, Chinese five spice, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl until evenly coated.
- Heat oil in a large, heavy skillet over medium-high heat until shimmering. Add jalapeno and garlic; cook, stirring often, until garlic is light golden, 1 to 2 minutes. Using a slotted spoon, transfer jalapeno and garlic into a medium bowl.
- Arrange half of chicken in a single layer in skillet. Cook over medium-high heat, undisturbed, until golden on bottom, about 4 minutes. Turn chicken pieces over; cook, turning occasionally, until cooked through, 3 to 4 minutes. Transfer to jalapeno mixture in bowl. Repeat with remaining chicken.Sprinkle chicken-jalapeno mixture with 1/2 teaspoon each salt and pepper.
- Add beans to skillet; cook over high, tossing occasionally, until charred, 3 to 4 minutes. Sprinkle with remaining 1/4 teaspoon each salt and pepper. Serve with chicken and rice.