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Recipe Name: Chicken (crispy) stir fry with blistered green beans Difficulty: Easy
Source: Serving Size:
Ethnicity: American Comments:
Base: Beef Louisa’s favorite 
Course: Appetizer
Preparation Time: 0-10 Minutes

2 Pound(s) Bonless skinless chicken breast 2 inch cubes
3 Tablespoon(s) Cornstarch
1/4 Cup(s) Toasted sesame oil
3/4 Pound(s) Green beans, trimmed and cut into 3" piesces
3 Each(s) Garlic cloves minced
1 Tablespoon(s) Minced fresh ginger
1/4 Cup(s) Low sodium soy sauce or tamari
1 Teaspoon(s) Chili past, such as sambal oelek or 1/2 tsp red pepper flake
1/4 Teaspoon(s) Sea salt
1 Each(s) Seasme seeds, optional
1. In a medium sized bowl toss together the chicken and cornstarch.

2. In a large skillet or wok heat 2 T of sesame oil over medium heat until glistening, about 2 minutes. Working in small batches, add in the chicken and allow to crisp, about 8 minutes. Turn often until all sides are golden brown and chicken is cooked through. Repeat steps until all chicken is cooked, adding more oil only if necessary.

3. Once chicken is cooked add remaining 2 tablespoons of sesame oil to the pan and bring to high heat. The oil should be glistening and almost smoking. Add in green beans stirring often until blistered (little dark spots) and just barely tender, about 5 minutes. Remove from pan.

4. Reduce heat to medium-low, allow skillet to cool down slightly. Stir in garlic, ginger, soy sauce, chili paste and salt. Stir until all ingredients are combined and garlic is fragrant. Add chicken and green beans back to the pan stirring until coated in sauce.

5. Sprinkle with sesame seeds and cilantro and serve immediately.

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