Rachael Ray In Season

Five-spice Chicken with Black & Green Beans

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SERVES 4

RICE

1½ cups chicken broth 1 cup white rice

CHICKEN & MARINADE

1 lb. boneless skinless chicken breasts or thighs, thinly sliced (if using breasts, halve them horizontal­ly, then thinly slice crosswise into strips) 1 tbsp. soy sauce

1 tbsp. Shaoxing wine, dry

sherry, or white wine

1 tbsp. Chinese five-spice

powder

STIR-FRY

3 to 4 tbsp. fermented black beans (I buy mine online but they’re also widely available in Asian markets)

¼ cup Shaoxing wine, dry sherry, or white wine 4 tbsp. peanut oil or other neutral oil

12 oz. green beans, trimmed, then sliced on an angle into 1-inch pieces

2 shallots or 1 small onion, thinly sliced

4 cloves garlic, chopped

1 piece (1½ inches) peeled fresh ginger, finely chopped or cut into thin matchstick­s 2 tbsp. black bean sauce or hoisin sauce

2 tbsp. soy sauce

A splash of Chinese black vinegar or rice vinegar

½ to 1 tsp. chili-garlic paste (optional)

1 tbsp. toasted dark sesame oil 1 bunch scallions, trimmed, thinly sliced on an angle (whites and greens)

In a small pot, bring the broth to a boil over medium-high heat.

Stir in the rice. Reduce the heat to low, cover the pot, and simmer for 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff the rice with a fork.

In a resealable plastic bag, place the chicken and the marinade ingredient­s; toss to coat and seal the bag. Let marinate at room temperatur­e for 15 minutes.

In a small bowl, cover the fermented beans with the wine.

In a large nonstick skillet, heat 2 tbsp. oil, two turns of the pan, over medium-high. Add the green beans and shallots. Stir-fry for 5 minutes. Stir in half of the garlic and ginger. Stir-fry until fragrant, a minute or 2. Transfer the green beans to a platter.

Return the pan to the stovetop and heat the remaining 2 tbsp. oil, two turns of the pan, over medium-high. Add the chicken, the remaining garlic and ginger, the black bean sauce, soy sauce, black vinegar, and chili-garlic paste, if using. Add the green beans back to the skillet; toss. Add the fermented bean mixture and toss again. Add the sesame oil and scallions; toss to combine. Stir-fry until the chicken is cooked through, about 5 minutes.

Divide the rice among shallow bowls; top with the chicken.

 ??  ?? When we’re upstate, I dream of New York City takeout. The solution? Get better at making my own, like this riff on one of our delivery faves. —RACH
When we’re upstate, I dream of New York City takeout. The solution? Get better at making my own, like this riff on one of our delivery faves. —RACH

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