I love stir fry. There, I said it. It probably is my favorite food, next to Mexican. I just love how fresh it tastes and how many different flavor combinations you can make using all sorts of ingredients. So when I was approached by Annie Chun’s to craft a recipe using their Gluten Free Pad Thai sauce, I jumped at the opportunity.
I modeled this dish after one that I often get at a local Chinese restaurant. I like it because nothing is deep fried and I am in love with string beans. Now is a great time of the year to get fresh string beans rather than using frozen. You can easily spice this up more if you’d like by incorporating more Sriracha into the marinade, or on top. Or by just eating Sriracha by the spoonful. Does anyone out there love that stuff as much as I do? Where were we…Ah, yes. Spicy Thai String Bean Chicken.
This dish is perfect for two, which works well for me since there are only 2 of us in my household. As much as I love leftovers, sometimes it’s easier to cook just enough for the both of us for dinner. I used Annie Chun’s White Sticky Rice because it’s the perfect serving size for 2 people AND it cooks in only 1 minute. ONE minute! Pretty awesome.
GIVEAWAY: Before we get to the recipe, I’m giving you a chance today to WIN an Annie Chun’s prize pack including some delicious goodies. Visit the Annie Chun’s website and in the comments below tell me which sauce you would mix into your next stir fry.
So sauce and rice…let’s get this party started!
- 6 oz boneless, skinless chicken breast meat
- 1 teaspoon olive oil
- ¼ cup Annie Chun’s Gluten-Free Pad Thai sauce
- 1 tablespoon Sriracha
- ½ cup sliced onion
- 1 cup fresh string beans
- 1 tablespoon minced garlic
- Crushed red pepper flakes
- 1 package Annie Chun’s White Sticky Rice
- Sesame seeds
- Thinly slice the chicken breast and combine it in a bowl with the Pad Thai sauce and Sriracha. Allow the chicken to marinate for 30 minutes.
- Heat the olive oil in a large skillet or wok and add in the garlic. Add in the chicken, including the sauce, and saute until the chicken is nearly cooked through.
- Add in the onion and string beans and continue to saute for 5 minutes, allowing the onions and string beans to heat and cook.
- Heat the rice according to the package instruction. Divide the rice and chicken mixture evenly amongst two plates.
- Sprinkle with crushed red pepper flakes and sesame seeds and serve.