It's the time of year when I'm excited by the abundance of beautiful produce arriving in our CSA, but I'm also simultaneously hoping to spend less time in the kitchen — both in an effort to keep cool and to spend as much time as possible enjoying these last days of summer.
In August, one cooking method I lean on is stir-frying. A quick stir-fry can flexibly incorporate almost any vegetable and requires only about five minutes at the stove. In this version, fresh green beans meet chicken, served up with a summery basil and sour cream sauce.
We make simple stir-fries like this often at my house, so I wanted to find a summery way to add a little allure to our weeknight go-to. Such was the impetus for the refreshing and herbaceous sour cream sauce I whizzed up for this stir-fry. It's just three ingredients and it put our CSA basil to good use, plus it only took about 60 seconds to throw together in the blender. While I loved it atop the crisp-tender green beans in this stir-fry, it's one of those sauces I find myself reaching for to vitalize all kinds of simple meals: grilled meats, bean dishes, steamed vegetables — anything really.
Simple and seasonal — just what summer ordered!
Chicken and Green Bean Stir-Fry with Basil-Sour Cream Sauce
1 cup sour cream
1/2 cup loosely packed fresh basil
1 tablespoon honey
12 ounces boneless skinless chicken breast (about 1 large or 2 small breasts), cut into 1/4-inch thick strips
Salt and pepper
Sunflower or other high heat oil
12 ounces green beans, ends trimmed
1/2 bell pepper, cut into 1/4-inch thick strips
2 cups cooked white or brown rice, for serving
Combine the sour cream, basil, and honey in a blender or food processor and process until smooth.
Generously season the chicken with salt and pepper. Place a wok or large skillet over high heat and add enough oil to coat the bottom of the pan. Once the oil is hot, add the chicken and cook until it just begins to brown, about 3 minutes, stirring a couple times to evenly cook. Add the green beans and bell pepper and cook another 3 minutes, stirring often, until the vegetables are crisp-tender.
Serve over rice and drizzled with the basil sour cream.