Szechwan Chicken over String/Green Beans |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Adapted from a recipe I found at the Grocery Checkout aisle. Original recipe calls for pork over spinach. Our local Asian Bistro uses string beans and chicken is my favorite. Ingredients:
2 teaspoons sesame oil, divided |
3/4 cup carrot, cut into match stick sized strips |
1/2 lb boneless chicken breast, thinly sliced |
3 garlic cloves, minced |
2 teaspoons fresh ginger, minced |
1/2 teaspoon red pepper flakes |
1 tablespoon reduced sodium soy sauce |
1 tablespoon mirin or 1 tablespoon dry sherry |
2 teaspoons cornstarch |
1/2 lb fresh green beans, trimmed |
2 teaspoons sesame seeds, toasted |
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.
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