Coconut Chicken and Green Bean Stir-Fry

High-heat seared chicken and tender-crisp green beans get a light coconut, ginger, garlic, and lime coating, served over steamed jasmine rice.

35 min

4 servings

Ingredients

1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch pieces

1 lb fresh green beans, trimmed and cut in half

1 cup jasmine rice

1 1/2 cups water

1 tbsp neutral oil

1 tsp kosher salt, divided

1/4 tsp freshly ground black pepper

1 tbsp finely grated fresh ginger

3 garlic cloves, finely grated

1/2 tsp crushed red pepper flakes

1 tsp cornstarch

1/2 cup full-fat coconut milk, well stirred

2 tbsp low-sodium soy sauce

1 tbsp fresh lime juice

1 tsp finely grated lime zest

2 tbsp sliced scallions

1 tbsp chopped fresh cilantro

Wok or large skillet · Small saucepan · Instant-read thermometer · Microplane or fine grater

Keep the sear hot

Sear chicken in batches if the pan is crowded, allowing the wok to return to high heat between portions.

Light sauce, bright finish

The coconut sauce should cling in a thin coat; lime goes in off heat to keep its aroma fresh.

01. Rinse rice until the water is mostly clear; cover and simmer with 1 1/2 cups water until tender, about 15 minutes.

02. Dry and season chicken with 3/4 tsp salt and pepper. Smooth cornstarch into coconut milk, then keep sauce ingredients ready beside the stove.

03. Heat the wok until very hot, add oil, and sear chicken in a single layer; use batches so the meat browns instead of steams.

04. Remove chicken, then toss beans over high heat until bright green, spotted, and tender-crisp; add remaining salt near the end.

05. Bloom ginger, garlic, and chile briefly in the open center of the pan; stop as soon as fragrant so garlic does not scorch.

06. Return chicken with coconut mixture and soy. Toss until chicken reaches 165 F and the glossy sauce coats rather than pools.

07. Take the pan off heat before stirring in lime juice and zest, preserving their fresh aroma.

08. Fluff the rice, spoon over chicken and beans with their clinging sauce, and garnish with scallions and cilantro.