Indonesian-Style Chicken Thigh & Green Bean Sambal Stir-Fry

Pat 1.5 pounds of boneless skinless chicken thighs completely dry with paper towels. Trim any excess fat from the thighs, then cut the meat into 1-inch pieces. In a medium bowl, toss the chicken pieces with 1 tablespoon of cornstarch until evenly coated.

Wash and trim 12 ounces of raw green beans, then cut them into 2-inch pieces. Peel and thinly slice 2 medium shallots. Core and slice 1 medium red bell pepper into thin strips. Peel and finely mince 4 cloves of garlic and 1 tablespoon of fresh ginger.

In a small bowl, whisk together 4 tablespoons of defatted peanut powder, 3 tablespoons of sambal oelek, 2 tablespoons of low-sodium soy sauce, the juice of 1 fresh lime, and 3 tablespoons of water until a smooth, emulsified sauce forms. Set aside.

Heat 1 tablespoon of avocado oil in a large wok or non-stick skillet over medium-high heat. Add the cornstarch-coated chicken pieces in a single layer and sear for 3 to 4 minutes without moving them, allowing a golden crust to form. Flip the pieces and cook for an additional 3 to 4 minutes until browned and cooked through (internal temperature 165°F). Transfer the chicken to a plate and set aside.

Add the remaining 1 tablespoon of avocado oil to the same wok over high heat. Add the 12 ounces of green beans and sliced red bell pepper. Stir-fry for 4 to 5 minutes until the green beans are blistered and tender-crisp, with some charred spots developing.

Reduce the heat to medium. Add the 2 sliced shallots, 4 minced garlic cloves, and 1 tablespoon of minced ginger to the wok. Stir-fry for 1 to 2 minutes until highly fragrant and the shallots begin to soften, ensuring the garlic does not burn.

Return the seared chicken to the wok along with any accumulated juices. Pour the sambal peanut sauce over the ingredients. Toss continuously for 2 to 3 minutes over medium heat until the sauce warms, thickens, and evenly coats the chicken and vegetables. The cornstarch will help the sauce cling beautifully. Serve immediately.