Healthy Takeout Szechuan Chicken and Green Beans

Ingredients

• ¾ Cup Parboiled Brown Rice
• 10 oz Green Beans
• 1 Shallot
• 1 oz Water Chestnuts
• 2 Boneless Skinless Chicken Breasts
• 1 Tbsp. Chopped Ginger
• 1 Tbsp. Soy Sauce–Gluten-Free
• 1 Tbsp. Chili Garlic Sauce
• 1 tsp. Szechuan Peppercorn Sea
• Salt
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Make sure your pan is hot before: you add chicken. Adding oil and chicken to a cold pan won’t create the highly desired caramelized crust, and can lead to food sticking to the pan. Parboiled brown rice is a process in which brown rice is partially steamed and rapidly cooled. Regular raw brown rice can take up to an hour to become tender. Science!

2. 2

   Cook the Rice: Bring a small pot with rice and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 17-20 minutes.

3. 3

   Cook the Green Beans: Place same pan used for chicken over medium heat. Add 2 tsp. olive oil, shallots, green beans, and water chestnuts. Cook for 6 minutes while stirring, or until green beans are tender and bright green. Season with half the Szechuan seasoning. Taste, and add more if

4. 4

   Prepare the Ingredients: Trim ends off green beans. Cut into 1” pieces. Peel and mince shallot. Drain water chestnuts. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken into ½” pieces. Season with a pinch of salt and pepper.

5. 5

   Plate the Dish: Divide rice between 2 plates and serve cooked vege- tables and chicken alongside.

6. 6

   Heat 1 tsp. olive oil in a medium pan over medi-: um-high heat. Add chicken and cook 6 minutes. Add ginger, soy sauce, and chili garlic sauce and cook 2 minutes, or until lightly caramelized and chicken has reached a minimum internal temperature of 165 degrees. Remove to a plate and reserve pan (no need to wipe pan clean). Szechuan seasoning at first when cooking the green beans. Taste, and add more if desired. the recipe before you start–we promise it will be time