Crispy Chicken Stir Fry

• •
  Chicken Breast, Boneless Skinless(907g)

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

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

Instructions

1. 1Pat the chicken breast dry with paper towels, then toss with the cornstarch in a medium bowl until evenly coated.
2. 2Heat 2 tablespoons sesame oil in a large skillet or wok over medium-high heat until shimmering. Working in batches to avoid crowding, add the chicken in a single layer and cook 7–8 minutes, turning occasionally, until golden brown on all sides and internal temperature reaches 165°F. Transfer to a plate and repeat with remaining chicken, adding more oil only if needed.
3. 3Add the remaining 2 tablespoons sesame oil to the skillet over high heat until it glistens and just begins to smoke (about 1 minute). Add the green beans and cook 5–6 minutes, stirring often, until blistered and tender-crisp. Transfer to the plate with the chicken.
4. 4Reduce heat to medium-low and let the skillet cool for 30 seconds. Mince the garlic and ginger, then add them along with soy sauce and chili paste to the skillet. Cook 1–2 minutes over medium-low heat, stirring constantly, until fragrant and combined.
5. 5Return the chicken and green beans to the skillet and toss until evenly coated in sauce (about 1 minute).
6. 6Divide the stir fry evenly into 5 airtight containers while hot. Top each with sesame seeds and fresh cilantro.
7. 7Let cool to room temperature before sealing lids, then refrigerate up to 4 days.