Chicken and Beans Stir-Fry with Miso Curry
Senin, 27 April 2020
INGREDIENTS
·
2 garlic cloves, thinly
sliced
·
1 Tbsp. soy sauce
·
1 Tbsp. white miso
·
1 tsp. curry powder
·
1 tsp. finely grated
ginger
·
3 Tbsp. extra-virgin
olive oil, divided
·
1 lb. skinless, boneless
chicken breasts
·
Kosher salt
·
¼ tsp. sugar
·
12 oz. trimmed string beans,
sugar snap peas, and/or snow peas
·
½ cup fresh or frozen
baby peas, thawed
·
2 scallions, thinly
sliced
RECIPE
PREPARATION
1.
Mix garlic, soy sauce,
miso, curry powder, ginger, and 1 Tbsp. oil in a small bowl; set aside.
2.
Slice chicken breasts
crosswise into ½"-thick strips. Season with salt and sprinkle with sugar.
Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook chicken in
a single layer, undisturbed, until well browned, 2–3 minutes. Turn and continue
to cook just until exterior of chicken is opaque (it won’t be cooked through
and the second side won’t get much if any color, and that is fine!), about 30
seconds longer. Transfer to a plate.
3.
Cook beans and remaining
1 Tbsp. oil in same skillet over medium-high heat, tossing often, until beans
are bright green and lightly charred in spots, about 2 minutes. Transfer to
plate with chicken. Reduce heat to medium. Add reserved curry paste and cook,
stirring constantly, until paste darkens and garlic softens, about 1 minute.
Add peas and ½ cup water. Return chicken and beans to skillet and cook, tossing
occasionally, until sauce is reduced by more than half and thickens, 2–3
minutes.
4.
Transfer chicken and
vegetables to a platter. Top with scallions.
source :www.bonappetit.com