Szechwan Chicken over String/Green Beans

Submitted by carolinajewel

"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. I haven't tried yet - posted for Chinese New Year tag game."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 2

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.

Reviews

[jswinks]

This was good! Next time I'll double the sauce so there's more to go over noodles/rice. I didn't add as much pepper flakes, otherwise didn't change anything!

 

[Pneuma]

These are great! Followed the recipe as is..but uhmm 1/2 red pepper flakes= 2 pcs of it right? :D It's a bit spicy sweet but it's expected of Szechwan. It's after it's cooked that it tasted so hot, but after I waited for an hour the spiciness mellowed down a bit which is way good for me. Usually if it's so spicy, my DH would not touch it at all, but even if it is, he still finished this so that really says something. I also liked your suggestion on how to present it. So colorful and looks so appetizing. Thanks for for an easy but great recipe, carolinajewel! (Reviewed this for Chinese New Year tag game) :)