Garlic Chili Chicken and Green Bean Stir-Fry

Method

1. 1Cook jasmine rice according to package directions with 450 ml water until tender and steaming, then keep warm covered.
2. 2Trim green beans into bite-sized lengths. Slice chicken thighs into thin bite-sized strips. Finely slice garlic and fresh chili.
3. 3Heat rapeseed oil in a wok or large frying pan over high heat until very hot. Add sliced chicken and stir-fry for 4-5 minutes until browned and cooked through (72°C internal temperature).
4. 4Add green beans, garlic, and fresh chili to the pan. Stir-fry vigorously for 2-3 minutes until beans are crisp-tender.
5. 5Pour in soy sauce, oyster sauce, and sesame oil. Toss rapidly for 1 minute to coat everything in a glossy sauce. Remove from heat and serve over jasmine rice.