Chicken and Bean Stir-fry with Coconut Rice

This recipe can use any one of the following Something Special products: Gourmet Red Chili  •  Red Chili Pepper Spread  •  Gourmet Jalapeno  •  Gourmet Pomegranate 1 tablespoon canola (or peanut) oil
1 lb (500g) skinless, boneless chicken thighs, sliced
4 garlic cloves, minced
1 tablespoon finely chopped ginger
8 oz (250g) green beans, trimmed and cut into 2 inch (5cm) pieces
1 bunch green onion, trimmed and cut into 1 inch (2.5cm) pieces
3 tablespoons your favourite Something Special Dip or Spread
2 tablespoons soy sauce

COCONUT RICE
1 cup jasmine rice
14 oz (398ml) can coconut milk
1/2 cup water
2 tablespoons granulated sugar
1 teaspoon salt

Heat oil in a wok over medium-high heat. Add oil and chicken and stir-fry for about 10 minutes or until cooked and browned. Add garlic and ginger and stir-fry for 1 minute or until fragrant. Add beans and stir-fry for about 3 minutes or until tender. Add remaining ingredients and stir-fry until well combined. Serve with coconut rice.

To make coconut rice, put rice in a fine mesh strainer. Rinse under cold water until the water runs clear. Bring coconut milk and water to a boil in a medium saucepan. Add the rice and remaining ingredients; stir. Reduce the heat to very low. Cook covered for 20 to 25 minutes or until rice is tender and all the liquid is absorbed. Serve with chicken and bean stir-fry. Serves 4.