Chicken And String Bean Stir Fry Recipes

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EMERIL'S CHICKEN STIR-FRY WITH GREEN BEANS



Emeril's Chicken Stir-Fry with Green Beans image

Provided by Food Network

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 13

6 ounces boneless, skinless chicken breasts, very thinly sliced 1/8-inch thick
3 tablespoons soy sauce
3/4 teaspoon Asian spice blend
1/4 cup vegetable oil
1/2 pound green beans, stem ends trimmed, cut into 3-inch lengths
1 tablespoon minced garlic
1/4 cup roughly chopped cashews
2 tablespoons hoisin sauce
1 teaspoon sesame oil
1 tablespoon lightly toasted white sesame seeds
1 1/2 teaspoons roasted garlic-red pepper sauce (recommended: Sriracha)
1/4 teaspoon red pepper flakes
Chopped green onions, for garnish

Steps:

  • In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes.
  • In a large wok or saute pan, heat the oil over high heat. Add the chicken and stirring constantly, cook until brown, 1 to 2 minutes. Add the beans and stir-fry until wrinkled, stirring, about 2 to 3 minutes. Add the garlic and cook, stirring, for 10 seconds. Add the cashews, hoisin, remaining 3 teaspoons of soy sauce, sesame oil, sesame seeds, red pepper sauce and red pepper flakes. Stir to coat, and cook for 1 minute. Remove from the heat and serve immediately, over white or basmati rice. Garnish with green onions.

LEMON CHICKEN STIR-FRY WITH GREEN BEANS



Lemon Chicken Stir-Fry with Green Beans image

A fresh-tasting sauce made with lemon, sesame oil, and ginger perks up stir-fried chicken breast and green beans in this weeknight-friendly dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

1 1/4 pounds boneless, skinless chicken breast, cut into small pieces Kosher salt and freshly ground pepper
1/3 cup cornstarch
1 1/2 cups low-sodium chicken broth
2 teaspoons grated lemon zest, plus 3 tablespoons fresh juice
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon minced ginger (from a 1-inch piece)
1/2 cup safflower oil
12 ounces green beans, trimmed and halved on the bias
Steamed white rice, for serving

Steps:

  • Pat chicken dry with paper towels; toss with 1 teaspoon salt, 1/2 teaspoon pepper, and cornstarch. Combine broth, lemon zest and juice, sugar, sesame oil, ginger, and 1 teaspoon salt; stir until sugar dissolves. In a large skillet (preferably cast-iron) over medium-high, heat 1/4 cup safflower oil until shimmering. Add beans and cook, stirring occasionally, until they blister in places, 3 minutes. Transfer to paper towels with a slotted spoon; sprinkle with salt.
  • Add 1/4 cup safflower oil to skillet; heat 1 minute. Add chicken; cook, stirring once, 4 minutes. Transfer to paper towels; discard oil. Add broth mixture. Simmer, scraping up browned bits with a spatula, 1 minute. Return chicken and beans to skillet. Simmer until sauce thickens and coats chicken, 2 to 3 minutes. Serve over rice.

CHICKEN, RED PEPPER, AND GREEN BEAN STIR-FRY



Chicken, Red Pepper, and Green Bean Stir-Fry image

Categories     Chicken     Ginger     Pepper     Stir-Fry     Quick & Easy     Spring     Lemongrass     Sesame     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

4 ounces green beans, trimmed
3 tablespoons oriental sesame oil
1 8-ounce skinless boneless chicken breast, cut crosswise into strips
1 red bell pepper, cut into matchstick-size strips
1 tablespoon minced peeled fresh ginger
2 large garlic cloves, minced
3 tablespoons soy sauce
2 tablespoons rice vinegar

Steps:

  • Cook beans in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Refresh under cold running water.
  • Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet; stir-fry until just cooked through, about 2 minutes. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper, ginger and garlic; stir-fry 2 minutes. Add chicken and beans to skillet. Stir in soy sauce and vinegar. Simmer until sauce thickens slightly, about 2 minutes. Serve hot.

EASY CHICKEN AND GREEN BEAN STIR-FRY



Easy Chicken and Green Bean Stir-Fry image

Make and share this Easy Chicken and Green Bean Stir-Fry recipe from Food.com.

Provided by janetconnor_677750

Categories     Chicken

Time 40m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless skinless chicken breasts
1 1/4 lbs green beans
2 tablespoons canola oil
3 tablespoons soy sauce
2 tablespoons sherry wine
1 garlic clove
3 tablespoons brown sugar
1 tablespoon cornstarch
1 1/2 tablespoons apple cider vinegar (white vinegar or rice vinegar also fine)
4 1/2 tablespoons soy sauce (Kikkoman is best)
1 1/2 tablespoons sherry wine
1 1/2 garlic cloves

Steps:

  • If starting with frozen chicken breasts, set in bowl of cold water to defrost.
  • Take end off green beans and wash.
  • Rinse rice in several changes of water until water is mostly clear. Add fresh water for cooking and set aside.
  • Dice chicken into bite-sized pieces (approx 1/2-inch cubes). Place diced chicken in bowl.
  • Add marinade ingredients to chicken - soy sauce, sherry, garlic (chopped or pressed through garlic press). Stir well to distribute marinade.
  • Refrigerate chicken.
  • Start rice to cook before starting stir fry.
  • Prepare stir fry sauce. Add brown sugar, vinegar, soy sauce, sherry and garlic (again chopped or pressed through garlic press) in small bowl. You can also add fresh ginger if you have it.
  • Add cornstarch and stir well, pressing out any lumps until sauce has a consistent milky brown color.
  • Heat two tablespoons of oil in an large skillet over medium-high heat.
  • Add green beans. If green beans don't fit in one batch, cook half at a time. Use long tongs to turn beans over while cooking so that they do not burn.
  • If beans are particularly thick, add two tablespoons of water to pan and cover skillet for a couple of minutes to steam-cook beans to desired tenderness. Do not overcook, as beans will go back in the pan briefly later.
  • Remove beans from pan.
  • Add two more tablespoons of oil to pan. Add chicken and stir to separate pieces.
  • When chicken is cooked (turns from pink to white), add prepared stir fry sauce and stir. Sauce will quickly turn from milky light brown to glossy dark brown as it cooks.
  • Add string beans and stir to combine. Add dash of sesame oil if desired.
  • Remove chicken and string beans to serving dish.
  • Serve over rice.

Nutrition Facts : Calories 283.2, Fat 7.8, SaturatedFat 1, Cholesterol 72.6, Sodium 1398.8, Carbohydrate 17.4, Fiber 2.8, Sugar 10.5, Protein 28.3

CHICKEN STIR FRY WITH ROASTED CORN AND BEANS



Chicken Stir Fry With Roasted Corn and Beans image

This is a great easy dinner. I serve this with some grilled tortillas and a little sour cream as a garnish. Another great side is a simple green salad with black olives, avocado, red onion and tomatoes with a lime vinaigrette. It brings all the flavors together. Now this uses a Taco Seasoning and I use my own blend, but using a pre-packaged blend from Old El Paso or Taco Bell is just fine for this.

Provided by SarasotaCook

Categories     Chicken

Time 1h

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 11

1 lb chicken breast, thin sliced
1 (15 ounce) can black beans, rinsed and drained
6 ounces roasted red peppers
1 1/2 cups roasted corn about 3 ears of corn (now it doesn't take long to roast in the oven and to me it really makes the dish, but if you want yo)
3 tablespoons green chilies (you can more or less depending of hot much heat you want)
1 small onion, cut in half and thin sliced
1 (1/16 ounce) envelope taco seasoning mix
1/4 cup water
1 teaspoon olive oil to saute the chicken
tortilla
olive oil, to brush on the tortilla for grilling

Steps:

  • Corn -- Bring the oven to 450 degrees. I shuck the corn and then just drizzle with olive oil and wrap with foil so no clean up. Set in the oven for 20-25 minutes. I rotate the corn every 5 minutes or so to get evenly roasted. Remove and take off the foil and then just let cool before you cut the corn off.
  • Now if you are using frozen corn, skip this step. I just happen to like the flavor but it can easily be made without it.
  • Chicken -- Sprinkle a little of the seasoning over the chicken (just a little, 1 teaspoon). Just let set a few minutes as you prepare the corn.
  • Cutting the Corn -- Now, some chefs use a bunt pan and set the corn on the top center so as the corn cuts it doesn't go all over. Whatever works best for you. Cut the corn off the cob and set to the side.
  • Saute -- Next heat up a saute pan and add the olive oil and bring to medium high heat. Add the chicken and onion and saute until the chicken is golden brown, about 5 minutes. Then add in the remaining taco seasoning, water, corn, red peppers, black beans, and green chilies. Cook on medium until the sauce thicken and everything is well combined.
  • Tortillas -- I just use my grill pan, but you can also just bake them in the oven or you can just serve them without baking them. However you enjoy them. I like to brush mine with olive oil and then lightly grill to warm them up.
  • Serve with a tortilla or two on the side, some sour cream as a garnish and a nice side salad.

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  • When ready to cook, preheat your wok over medium high heat until it’s almost smoking. Add 2 tablespoons oil to the wok and sear the chicken until it's just browned. If your wok is as hot as it should be, the chicken should not stick. Turn off the heat while you transfer the chicken to a separate bowl. Leave any oil/fat in the wok.
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CHICKEN AND GREEN BEAN STIR FRY - MY FORKING LIFE
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STRING BEAN CHICKEN STIR-FRY WITH TOASTED ALMONDS
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EASY CHICKEN STIR FRY RECIPE - ONE PAN (15 MINS) - VEENA AZMANOV
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CHICKEN AND GREEN BEAN STIR-FRY - THE LEMON BOWL®
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SESAME CHICKEN AND GREEN BEAN STIR FRY - THE LEMON BOWL®
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