RecipeStripper

Clean recipe · cooking.nytimes.com

Stir-Fried Cumin Green Beans and Chicken

The most time-consuming part of any stir-fry is chopping the ingredients into small, quick-cooking pieces. But in this very savory recipe, using ground meat streamlines the process. The tiny bits of ground chicken are also better at absorbing the seasonings, fully taking on the flavors of garlic, cumin, ginger and soy sauce, all brightened by a dash of rice vinegar. The ground chicken (or turkey) gives this a subtly meaty flavor, letting the vegetables and aromatics take center stage. But feel free to substitute ground pork, beef or lamb, if you want something richer and brawnier.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Prep:
0 hr 15 min
Cook:
0 hr 10 min
Total:
0 hr 25 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Ingredients

  1. 2 tablespoons neutral-tasting oil, such as peanut, sunflower or grapeseed, plus more if needed
  2. 1 pound ground chicken or turkey, preferably dark meat
  3. 1 teaspoon fine sea or table salt
  4. 8 ounces green beans, cut into 1-inch lengths
  5. 2 red or green chiles, seeded or not, thinly sliced
  6. 5 garlic cloves, minced
  7. 1 tablespoon grated fresh ginger
  8. 1 teaspoon cumin seeds
  9. ¼ cup cilantro or basil leaves and tender stems, chopped, plus more for serving
  10. 3 tablespoons rice wine vinegar, plus more for serving
  11. 4 teaspoons soy sauce, plus more to taste
  12. 1 teaspoon hoisin sauce or ½ teaspoon honey
  13. Cooked white rice or rice noodles, for serving

Instructions

  1. Heat a large (12-inch) skillet or wok over medium-high for 1 minute. Add oil and heat for another 30 seconds — it should be hot but not smoking.
  2. Stir in chicken and ¾ teaspoon salt. Cook, breaking up meat with a spoon, until browned and crisp, 5 to 8 minutes. Transfer to a plate.
  3. Return pan to heat and add more oil if it looks dry. Stir in green beans and stir-fry until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, garlic, ginger, cumin seeds and remaining ¼ teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.
  4. Return chicken to skillet, along with chopped cilantro, vinegar, soy sauce and hoisin sauce. Stir briefly to combine. Taste and add more vinegar and soy sauce if needed. Top with more chopped cilantro, and serve with rice or noodles if you like.