Or Chinese Kung Pao meets Thai Gra Prao! Tasty, healthy and super easy.

Ingredients:

Chicken (2 breasts)

Green beans (same amount as the chicken)

Onion (small half)

Peanuts (dry roasted, unsalted)

Gochujang (spicy Korean chili paste)

Hoisin

Soy Sauce

Peanut butter (small handful)

Sesame seeds (optional garnish)

Neutral cooking oil (avocado, sunflower, canola…)

Method:

Wash and trim the ends of your green beans. Then cut in thirds, about the size of your finger from the tip to the middle joint. A bit longer than an inch.

Dice your onion half into a pieces about the size of a finger nail.

In a large wok or pan, heat oil over medium heat. I used sunflower seed oil but you can also use canola or vegetable oil. Really any flavorless oil with a high smoke point will work. Olive oil will likely smoke in this recipe.

Slice chicken into small irregular pieces about the size of half a golf ball. Add to the wok and season quickly with salt and pepper. After a minute, be sure to give your chicken a stir/flip to make sure everything is cooking somewhat evenly on both sides. Add your diced onion and season a bit more with salt and pepper. After about 2 more minutes, your chicken should be nicely browned and the onion should be translucent but still a tad crunchy. Transfer everything to a separate plate.

Add a touch more oil to the wok and increase heat to medium-high. Once it is hot enough, add in your green beans. Watch out for oil splatter! Once you get your green beans in a layer so that most of them have contact with the wok, don’t stir or move them. Let them blister for about 2 minutes. In this time, you can whip up your sauce.

Make your sauce in a little bowl. It is about 2 tablespoons of peanut butter, 3 tablespoons of soy sauce, 2 tablespoons of gochujang, and just 1 tablespoon of hoisin sauce. Mix with some hot water so everything combines easily. The amount of hot water I added was about 4-5 tablespoons. Be sure to taste to see what your sauce could use more of.

Now stir up your green beans! They should be beautifully blistered and charred on one side, but still a bit crunchy. Add some black pepper and reduce heat to medium. Now make a little space, either a hole in the middle or just around the edges, bordering the green beans. This is where you’ll toast your peanuts. Sprinkle the peanuts around making sure they are all in contact with the wok. Give them a little flip/stir after about a 30 seconds. Another 30 seconds and they should be toasty but not burnt. Now add the sauce and give a stir. If your sauce isn’t enough, add a bit more water or a little more of the hoisin, soy and gochujang. Now once your green beans are all covered in spicy, nutty deliciousness, add in the cooked chicken and onion. Toss to combine. After about 30 seconds of cooking all together, you’re done! Serve over rice and add some sesame seeds for garnish! Enjoy!