Skillet Chicken with Blistered Runner Beans

Chef Sarah Marshall

Servings

4

Category

Dinner

This dinner is a fast, bold, and incredibly fresh tribute to our local Pacific Northwest farming community. We are taking the smoky, blistered logic of a classic summer grill and bringing it straight indoors to a screaming-hot cast iron skillet. B...

Ingredients

  • 2 tablespoons high-heat neutral oil (such as avocado oil)

  • 1.5 pounds boneless, skinless chicken breasts, diced into bite-sized pieces

  • 12 ounces Foglight Farms early runner beans, trimmed and sliced on a bias into 2-inch pieces

  • 4 cloves garlic, thinly sliced

  • 1 cup cherry tomatoes, cut in half

  • 1/3 cup Marshall's Haute Sauce Red Chili Lime Sauce

  • 1 teaspoon fish sauce

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly cracked black pepper

  • 1 lime, cut into wedges for serving

  • 1/2 cup fresh mint, cilantro or basil leaves, for garnish

Directions

  1. Bring a large, heavy cast iron skillet to high heat on your stovetop. Once the pan is screaming hot, pour in the oil and swirl to coat the bottom. Pat the diced chicken dry with a paper towel and season it with salt and pepper. Add the seasoned chicken to the hot oil in a single, radiant layer. Cook undisturbed for several minutes to allow a deep, golden-brown caramelized crust to form before tossing.
  2. Once the chicken is mostly cooked and beautifully seared, toss in the runner beans, sliced garlic, and cherry tomatoes. Stir occasionally, allowing the high heat to blister the exterior of the beans while maintaining their bright green, crunchy interior. The garlic will soften and release its storied aroma, infusing the oil.

  3. As soon as the beans show gorgeous char marks, turn the heat down to medium-low. Whisk together the hot sauce and the fish sauce, and pour directly into the skillet. Stir constantly for about sixty seconds, scraping up any browned, flavorful bits stuck to the bottom of the pan. The liquid will immediately bubble and reduce into a glossy, caramelized glaze that blankets the chicken and blistered beans.

  4. Remove the skillet from the heat. Squeeze the juice of fresh lime wedges over the top to bring a bright, acidic lift to the rich, savory flavors. Garnish with tons of torn herbs and serve immediately while the skillet is hot.