Ingredients

The following ingredients have 4 Servings
  • 3/4 cup uncooked rice
  • 12 ounces fresh green beans
  • 2 large chicken breasts (cut into bite-size pieces)
  • 3 tablespoons cornstarch
  • 1 tablespoon olive oil
  • 1/2 cup (packed) brown sugar
  • 3 cloves garlic (minced)
  • 1 teaspoon fresh ginger (grated)
  • 1 tablespoon soy sauce
  • 1 teaspoon sriracha sauce
  • 1 cup water
  • Scallions (chopped, to taste)

Instruction

  • Cook rice according to package directions. I bought microwavable beans and steamed them right in the bag, but you can definitely boil or steam them until they're as tender as you wish. Chop your scallions.
  • Meanwhile, prep your chicken and add it to a large ZipLoc bag along with the cornstarch. Toss until coated.
  • Add the sauce ingredients (brown sugar, garlic, ginger, soy sauce, sriracha, and water) to a small bowl and whisk together.
  • Add the oil to a skillet, along with the chicken. Give it a stir and cook it over medium-high heat for a few minutes, stirring occasionally, until the chicken is no longer pink on the outside.
  • Pour the sauce into the skillet and reduce the heat to medium. Cook for a few more minutes until the chicken is cooked through and the sauce has thickened.
  • Divide the rice, green beans, and chicken evenly among your four containers. Garnish with scallions. I suggest reheating these bowls in the microwave.