So before I dive into the ten thousand-ish soups and stews I made this season, we had a nice break last month from the comfort food with this light, bright, fresh dish. It feels perfect for January actually. A breath of fresh air after all that holiday eating and leftovers and meals made from leftovers. I cooked the rice the night before while something else was stewing, which made this super quick and perfect for a weeknight too.
Chicken & Green Bean Stir-Fry with Basil-Sour Cream Sauce
via the kitchn
1 cup sour cream
1/2 cup loosely packed fresh basil
1 tablespoon honey
12 ounces boneless skinless chicken breast (about 1 large or 2 small breasts), cut into 1/4-inch thick strips
Salt and pepper
Sunflower or other high heat oil
12 ounces green beans, ends trimmed
1/2 bell pepper, cut into 1/4-inch thick strips
2 cups cooked white or brown rice, for serving
Combine the sour cream, basil, and honey in a blender or food processor and process until smooth.
Generously season the chicken with salt and pepper. Place a wok or large skillet over high heat and add enough oil to coat the bottom of the pan. Once the oil is hot, add the chicken and cook until it just begins to brown, about 3 minutes, stirring a couple times to evenly cook. Add the green beans and bell pepper and cook another 3 minutes, stirring often, until the vegetables are crisp-tender.
Serve over rice and drizzled with the basil sour cream.