The fastest homemade curry paste and handfuls of charred peas and beans change skinless, boneless chicken breasts into a fast, extremely craveable supper.

Active ingredients

• 2 garlic cloves, very finely sliced
• 1 Tablespoon. soy sauce
• 1 Tablespoon. white miso
• 1 tsp. curry powder
• 1 tsp. carefully grated ginger
• 3 Tablespoon. extra-virgin olive oil, divided
• 1 pound. skinless, boneless chicken breasts
• Kosher salt
• 1/4 tsp. sugar
• 12 oz. cut string beans, sugar snap peas, and/or snow peas
• 1/2 cup frozen or fresh child peas, defrosted
• 2 scallions, very finely sliced

Preparation

• Mix garlic, soy sauce, miso, curry powder, ginger, and 1 Tablespoon. oil in a little bowl; reserved.

• Slice chicken breasts crosswise into 1/2″- thick strips. Season with salt and spray with sugar. Heat 1 Tablespoon. oil in a big nonstick frying pan over medium-high. Prepare chicken in a single layer, undisturbed, up until well browned, 2 – 3 minutes. Continue and turn to prepare simply up until outside of chicken is nontransparent (it will not be prepared through and the 2nd side will not get much if any color, which is great!), about 30 seconds longer. Transfer to a plate.

• Prepare beans and staying 1 Tablespoon. oil in very same frying pan over medium-high heat, tossing frequently, up until beans are intense green and gently charred in areas, about 2 minutes. Transfer to plate with chicken. Lower heat to medium. Include booked curry prepare and paste, stirring continuously, up until paste darkens and garlic softens, about 1 minute. Include peas and 1/2 cup water. Return chicken and beans to frying pan and cook, tossing sometimes, up until sauce is decreased by over half and thickens, 2 – 3 minutes.

• Transfer chicken and veggies to a plate. Leading with scallions.