Pan-fried chicken bites get an elegant French twist with garlic and plenty of butter! And don't worry, any deliciousness that stuck to the pan while cooking the chicken is soaked up by the green beans!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Broth Concentrate
Before starting, wash and dry all produce. Add broth concentrate, 1 1/4 cups water and 1/4 tsp garlic salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While broth comes to a boil, trim, then halve green beans. Peel, then mince or grate garlic.
Add rice to the boiling broth. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.
Combine flour, 1/2 tsp garlic salt and 1/4 tsp pepper (dbl both for 4 ppl) in a medium bowl. Pat chicken dry with paper towels, then cut into 1-inch pieces. Add chicken to flour mixture and toss to coat. Using your hands, press flour mixture into chicken to fully cover.
Heat a large non-stick pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping occasionally, until golden-brown and cooked through, 6-8 min.** Add 1 tbsp butter (dbl for 4 ppl), then garlic. Cook, stirring often, until butter melts and garlic is fragrant, 1-2 min. Transfer to a plate, then cover to keep warm.
Heat the same pan over medium. When hot, add green beans and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with remaining garlic salt and pepper.
Fluff rice with a fork, then stir in 1 tbsp butter (dbl for 4 ppl). Divide rice, garlic-butter chicken bites and green beans between plates.