Chicken & Green Bean Stir-Fry

I'm always looking for new stir-fry recipes and love the balance of sweet and heat in this latest version. The chicken gets a simple four-ingredient marinade before cooking in a hot wok with green beans and bell peppers. I also added in a red chile for some heat and some peanuts for extra crunch and flavor. There's a lot of brothy sauce from the chicken stock, but if you like your stir-fry sauce a little thicker you can add in a little bit of cornstarch to make it come together. It's a versatile weeknight dinner that can easily be adapted based on whatever meat, vegetables, and nuts you have on hand.

Chicken, Red Pepper, & Green Bean Stir-Fry:

• Whisk together 3 tbsp. fish sauce, 1 tsp. oyster sauce,* 1 scant tbsp. sugar, and 2 tbsp. peeled and minced fresh ginger.
• Add in 1 lb. diced boneless, skinless chicken thighs and toss to coat.
• Let chicken marinate in the fridge for an hour, or at room temperature for 20 minutes.
• Meanwhile, heat 2 tbsp. canola oil in a wok or skillet until very hot.
• Add in 1 thinly sliced red bell pepper and 8 oz. trimmed green beans.**
• Cook vegetables for 3-4 minutes, until softened, and add in 2 cloves of minced garlic and 1 minced, seeded, red chile.***
• Add in the chicken and cook for another 3-4 minutes, or until chicken starts to brown.
• Add in 3/4 c. low-sodium chicken stock, cover wok with a lid, and cook for 10 minutes, or until vegetables are tender and chicken is cooked through.
• Add in 1 large handful of roasted, salted peanuts and check for seasoning.
• Divide onto plates and serve with steamed rice.

Serves three - four

*Fish sauce and oyster sauce are available in the Asian section of most grocery stores.

**I like to use thin haricot verts because they cook faster.

***I used a Fresno chile, but you could add a spicier chile, such as Thai, depending on your heat tolerance.