Crispy Chicken Stir Fry

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  Chicken Breast, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Cornstarch(45g)
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  Sesame Oil, Toasted(60g)
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  Green Beans(340g)
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  Garlic
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  Ginger, Fresh Root(15g)
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  Soy Sauce, Low Sodium(60g)
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  Chili Paste, Sambal Oelek(5g)
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  ¼ teaspoon sea salt
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  Sesame seeds
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  Cilantro, Fresh

Instructions

1. 1In a medium sized bowl, toss together the chicken and cornstarch.
2. 2Heat 2 tablespoons of the sesame oil in a large skillet or wok over medium heat. Once the oil is glistening, working in batches as needed, add the chicken in a single layer and cook, turning often, until golden brown on all sides and cooked through, about 8 minutes. Transfer to a plate. Repeat with the remaining chicken, adding more oil only if necessary.
3. 3Add the remaining 2 tablespoons sesame oil to the same skillet over high heat. Once the oil is glistening and almost smoking, add the green beans and cook, stirring often, until blistered and just tender, about 5 minutes. Transfer to the plate with the chicken.
4. 4Reduce the heat to medium-low, and let the skillet cool slightly. Add the garlic, ginger, soy sauce, chili paste, and salt. Cook, stirring often, until combined and the garlic is fragrant, about 1 minute. Return the chicken and green beans to the skillet and stir to coat in the sauce.
5. 5Sprinkle with sesame seeds and cilantro, if desired, and serve immediately.