You can make this Ginger-Garlic Chicken With Green Beans recipe mild or wild

Stacy Zarin Goldberg   |   Washington Post
You dictate the heat level when making Ginger-Garlic Chicken With Green Beans. Want to amp it up with hot sauce and crushed red pepper flakes? 
Go for it.
Stacy Zarin Goldberg | Washington Post You dictate the heat level when making Ginger-Garlic Chicken With Green Beans. Want to amp it up with hot sauce and crushed red pepper flakes? Go for it.
Published August 22 2018

Americans’ taste for spicy and hot foods seems to be on the uptick. But when you possess a sensitive palate or digestive tract, or you are cooking for someone who does, a flexible recipe — and healthful! — that tastes good at both mild and wild ends of the spectrum makes things easy.

This stir-fry is a pantry-friendly way to go. Its classic ginger-garlic combination gives the dish enough flavor on its own; as soon as the green beans are warmed through, you can serve a portion as is. For those who can take the heat, your subsequent add-in options are many: a squirt of sriracha, a dash of sweet chili sauce, hot sauce or chili-infused honey or a sprinkling of crushed red pepper flakes among them.

Bone-in, skin-on chicken thighs are called for here because they are less expensive than boneless, skinless thighs and you will be able to stockpile bones and skin for making wonderful things like chicken soup and fried chicken skins. But if you already have the latter on hand, you will save a step.

Serve with rice or rice noodles. You can chop up any leftovers for making fried rice.

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