Nutrition balance score
Good
Glycemic Index
66
Moderate
Glycemic Load
52
High
Nutrition per serving
Calories555 kcal (28%)
Total Fat9.8 g (14%)
Carbs78.6 g (30%)
Sugars29.3 g (33%)
Protein39.3 g (79%)
Sodium1522.6 mg (76%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
½ cupjasmine rice
6 ozGreen Beans
trimmed, cut diagonally 1”
0.25 ozcilantro
1lime
zested, halved, one then quartered
1Thai pepper
red or green
1 Tbspcornstarch
whisked with 1/2 C cold water to create a slurry
4 Tbspsweet soy glaze
2 TbspSweet Thai Chili Sauce
10 ozchicken breast strips
1 tspgarlic powder
1 Tbspbutter
Instructions
Step 1
In sm. pot, combine rice, ¾C water, & big pinch salt; bring to boil, cover & reduce heat to low. Cook until tender. Remove from heat.
Step 2
Whisk sweet soy glaze & chili sauce into slurry. Set aside. • Pat chicken dry with paper towels & season with garlic powder, salt, & pepper.
Step 3
• Heat a large drizzle of oil in a medium pan over med.-high. Add green beans and pinch of salt & pepper. Cook, stirring occasionally, until bright green & tender, 3-5 min. Transfer to plate.
Step 4
Add another drizzle of oil to pan. Add chicken and cook, stirring occasionally, until browned & cooked through.
Step 5
• Pour sauce into pan with chicken; boil, reduce to low simmer. Cook, stirring, until thickened; remove from heat. • Stir in green beans, cilantro, & squeeze of lime juice. Taste & add more lime juice, salt, or pepper as needed.
Step 6
Fluff rice with fork; stir in 1T butter; season with lime zest, salt & pepper. • Divide rice between plates/bowls; top with chicken stir-fry. Add pinch of chili, if desired. Serve with any remaining lime wedges on the side.
Notes
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Easy
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Makes leftovers
One-dish
