Teriyaki Chicken and Green Beans
Tender chicken and crisp green beans come together with Asian flavors to make Teriyaki Chicken and Green Beans, a delicious one pan meal.
Ingredients
For the Chicken and Green Beans:
- 1 1/2 pound chicken thighs, cut into 1/2 inch chunks (dark meat is best)
- 2 cups green beans, fresh or frozen, long-cut
- 1 small yellow onion, chopped fine
- 1 teaspoon garlic, minced
- 3 tablespoons Teriyaki sauce
- 3 tablespoons Hoisin sauce, found in the Asian aisle of the grocery store
For the Rice:
- 1 cup jasmine rice, cooked according to package instructions
- 1/2 cup carrots, finely diced or shredded
- 1 cup bok choy, chopped fine
- 3 green onions, chopped
- 2 large eggs, slightly beaten
- 1/3 cup soy sauce
Instructions
Chicken and Green Beans:
- Heat the wok over high heat. (If you do not have a wok, you can use a large non-stick skillet.) Add 2 tablespoons of canola oil around the outside edge of the pan.
- Add the chicken to the wok and allow it to cook, about 6 minutes. As the chicken begins to brown, stir to cook evenly. Stir in the chopped onion and continue to stir for 2 more minute.
- Add the minced garlic and the green beans. Stir to combine and cover with a lid. I used frozen green beans, so I cooked the mixture with the lid on for 2 minutes to steam the beans.
- Add the Hoisin and Teriyaki sauces to the chicken and stir to coat. Cook for 2 more minutes. Do not overcook the beans, as you want them to be crisp and flavorful. At this point, you could also add some red pepper flakes, if you want the dish to be spicy.
- Place the chicken and green bean mixture onto a platter and cover it to keep warm. You will cook the fried rice in the same wok. Do not wash the wok.
Fried Rice:
- Reduce the temperature of the wok to medium-high heat. Add 2 tablespoons of canola oil around the edge of the wok. Add the carrots and bok choy, stir constantly until tender, about 3 minutes.
- You can use any combination of vegetables that you like or have on-hand, such as peas and carrots, green peppers and onions, or green cabbage and water chestnuts. Push the vegetables to the side of the wok and add the beaten eggs.
- Cook and stir the eggs until done, about 2 minutes. Add a pinch of salt to season the eggs. Add the rice and the soy sauce and stir to combine. Cook for 2 more minutes. The rice will absorb the sauce quickly. Serve the chicken and green beans over the fried rice. Recipe makes 4 servings.
Equipment
- 1 large wok, or non-stick skillet
Notes
Cook the rice ahead of time:
I often make Jasmine or Basmati rice and keep it in the refrigerator until I need it for a recipe. Cook the rice according to package directions, allow it to cool, then place it in an airtight container for up to 4 days. The cold rice works well in stir fry dishes and fried rice recipes and cuts down on the amount of time needed at the stove when making a meal. It can be a real timesaver on a busy weeknight.
Nutrition
Calories: 664kcalCarbohydrates: 54gProtein: 39gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 260mgSodium: 1988mgPotassium: 787mgFiber: 4gSugar: 9gVitamin A: 4193IUVitamin C: 19mgCalcium: 108mgIron: 4mg