What makes this sassy stir-fry “rib-sticking” is the addition of cannellini beans. I know that sounds odd, but it really works.
2 tbs. vegetable oil
2 chicken breasts or 4 chicken thighs, cut into strips
4 cups frozen stir-fry vegetables, thawed
1/4 cup soy sauce
1/4 cup Mirin or Chinese cooking wine
1 x 14oz. can cannellini beans, drained and rinsed
1 tbs. chopped fresh cilantro, to serve
Heat the oil in a wok or heavy skillet. Add the chicken and toss until cooked through. Add the vegetables and toss until they have softened, then add the soy sauce and Mirin. Stir in the beans and bubble everything until the sauce thickens and the beans are hot.
Serve sprinkled with cilantro.
Serves 2
Cooking with Nigella 