Szechuan Chicken & Chili Crisp

This is a great 30 minute recipe for 2 - 3 people, which works perfectly in our house right now. I don't eat a lot, and our son eats a ton so it all evens out. This is a balanced, healthy meal of protein, greens, and a starch and with lots of flavor. It is also a great recipe for mid-week when we are all busy - on those nights that I have to stay late for a board meeting, my husband in working late, and our son has soccer practice. Even on busy nights like that, I can make this work.

The recipe is from Garnish & Gather in Atlanta, and we are huge fans. If you live in the ATL and have not tried their recipes and meal kits, you really need to. They source everything from local farmers and chefs. Its awesome.

Szechuan Chicken & Chili Crisp
with basil – scallion rice and stir-fried green beans
 
INGREDIENTS:

• 2 chicken breasts
• Chili Crisp Starter: 1/2 Tbsp each: dried minced onion, sesame seeds, fried garlic; and 1/2 tsp each: red pepper flakes, paprika; 1/4 tsp ground Szechuan peppercorns
• 3/4 Cup long grain rice
• 2 Cup green beans
• 2 green onions
• 1/4 Cup basil
• 1 T sesame oil
• Tamari Starter: 1/2 Tbsp diced ginger, 2 tsp tamari

 
PREPARATION:
1. PREP VEGGIES & COOK RICE

• In a pot, bring 1 1/2 cups water  & 1/4 tsp salt to a boil for rice
• Trim ends from green beans, then with sesame oil, salt & pepper. Set aside
• Thinly slice green tops of green onion and mince white parts, keeping separate
• Add rice to boiling water, reduce heat to low, cover and cook 12–15 min, until tender.

 
2. STIR FRY GREEN BEANS & MAKE CHILI CRISP

• Heat ¼ cup vegetable or canola oil (1/2 cup) in a sauté pan over med heat until shimmering
• In a heatproof bowl, stir to combine Chili Crisp Starter, Tamari Starter, white parts of green onions and a pinch of salt
• Pour hot oil over mixture in bowl, stirring to combine—careful, mixture will bubble vigorously - then set aside
• To the same pan, add green beans and cook 3–6 min over med heat, until crisp-tender, then remove and keep warm

 
3. COOK CHICKEN & FINISH RICE

• In the same sauté pan, heat 1 Tbsp oil (2 Tbsp) over med
• Pat chicken dry then season with salt & pepper
• Add chicken to hot pan and cook for 6–9 min per side, or until cooked through
• Chop basil
• Fluff rice and gently fold in basil and green parts of the green onions

4.  Place the chicken on top of the rice on the plate with the green beans on the side.  Then spoon chili crisp over top of everything.