Ingredients
- 1 cup jasmine rice
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce, low-sodium
- 2 tablespoons mirin
- 1 tablespoon garlic, fresh, chopped (from about 3 cloves)
- 1 tablespoon Fresno Chile, red, fresh, sliced
- 3 tablespoons canola oil, divided
- 12 ounces green beans, fresh, trimmed and cut in halves
- 2 bell peppers, orange, sliced and cut in halves
- 3/4 teaspoon kosher salt, divided
- 1 pound ground chicken
How to Make
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Step 1: Cook rice according to the package directions.
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Step 2: Meanwhile, whisk oyster sauce, soy sauce, mirin, garlic, and chile pepper in a small bowl.
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Step 3: Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat until shimmering.
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Step 4: Add the green beans and bell peppers then sprinkle with 1/4 teaspoon salt.
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Step 5: Cook, stirring occasionally, until lightly browned and crisp-tender, about 4-5 minutes. Transfer to a bowl.
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Step 6: Reduce the heat to medium and add the remaining 1 T. oil to the skillet.
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Step 7: Add chicken and sprinkle with remaining 1/2 t. salt.
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Step 8: Cook, stirring occasionally to break chicken into crumbles, until browned, about 5-6 minutes.
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Step 9: Return the beans and bell peppers to skillet and pour in the soy sauce mixture. Increase the heat to medium-high and cook, stirring, until sauce is slightly thickened and coats the chicken and vegetables, about 1 minute.
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Step 10: Serve with rice and enjoy!
We hope you enjoy this recipe!
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