This dish is a great excuse to add some Asian staples to your pantry, like hoisin sauce, toasted sesame oil, Chinese rice wine, and tamari.


Credit: Photography by Tara Donne

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, heat 1 tbsp. oil, one turn of the pan, over medium. Add the rice and stir until toasted, about 2 minutes. Add 2 cups stock and bring to a boil. Reduce heat to low. Cover and cook until the rice is tender, about 18 minutes. Fluff with a fork. 

  • Meanwhile, in a wok or large nonstick skillet, heat 2 tbsp. oil, two turns of the pan, over high. Add the chicken. Cook, stirring often, until browned evenly all over, about 5 minutes. Add the sherry and tamari. Cook, tossing often, until the liquid evaporates, another minute or so. Transfer the chicken to a plate. Add the remaining 1 tbsp. oil, one turn of the pan, to the wok. Add the haricots verts, field pepper, and onion. Toss until the vegetables begin to soften, about 3 minutes. Add the garlic and ginger. Toss until fragrant, a minute more. Add the hoisin sauce, sesame oil, and the remaining 1 cup stock. Cook until the liquid reduces to a sauce, about 2 minutes. Add the chicken; season with salt and pepper. Top with the peanuts and scallions. Serve with the rice.