- 2 Tbs. soy sauce
- 1 tsp. sugar
- 1 tsp. ground cumin
- 1/4 tsp. red pepper flakes
- Salt & pepper to season
- 2-4 Tbs. Spicy Chili Crisp (with oil)
- 1 shallot, halved and thinly sliced
- 1 pound chicken breast or thigh meat, diced
- 10-12 oz. fresh green beans, trimmed to 1” pieces
- 1/3 cup roasted peanuts (optional)
Marinate the diced chicken in the first 5 ingredients.
Heat wok to a medium high temp and then add 1-2 Tbs. of vegetable oil. Stir fry the shallots until golden brown and crunchy; remove with a strainer to retain oil in the wok and set aside.
Increase the wok temp to high and add the trimmed green beans and more oil, if needed. Better yet, use the oil from the jar of Chili Crisp. Stir fry for about 3 minutes. Then remove to bowl with the shallots. Tip: I microwave my beans for a minute to make sure I have tender-crisp, not raw veggies that are burned on the outside.
Add the diced chicken with its marinade (and more oil, if needed) to the wok and stir fry about 3 minutes until you begin to see a nice brown sear. Add the 2-4 Tbs. of Chili Crisp and coat all the chicken.
Add back in the reserved shallots and green beans and stir fry with a good sized spatula for about a minute. Add peanuts and serve with rice or noodles, or both if you have a high maintenance issue like me.
Tip: You can also hold back the fried shallots and peanuts as garnish.