Szechwan Chicken over String/Green Beans Recipe

Directions:

1. Heat 1 teaspoon oil in large skillet over medium-high heat. Add carrot strips. Cook 3 minutes, stirring occasionally. Add chicken, garlic, ginger and red pepper flakes. Stir-fry 3 minutes or until chicken is no longer pink. Combine soy sauce, mirin and cornstarch in small bowl. Add to chicken mixtures. Stir-fry about 1 minute or until sauce thickens. Remove to bowl and cover to keep warm.
2. Meanwhile blanch green beans in a large saucepan of boiling water for 4 to 5 minutes. Immediately shock the beans in a bowl of ice water. Drain and pat dry.
3. In same skillet chicken cooked in, add remaining 1 teaspoon oil. Add green beans and cook about 1 minute or until warmed through.
4. To serve put a bed of green beans on each plate and cover with chicken mixture. Sprinkle with toasted sesame seeds.