Chicken Stir Fry With Green Beans Recipes

EMERIL'S CHICKEN STIR FRY WITH GREEN BEANS

Steps:

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

EMERIL'S CHICKEN STIR-FRY WITH GREEN BEANS

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.

EASY CHICKEN AND GREEN BEAN STIR-FRY

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.

LEMON CHICKEN STIR-FRY WITH GREEN BEANS

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.

STIR-FRIED CHICKEN WITH GREENS

Steps:

• In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes
• Bring 2 to 3 quarts of water to a rolling boil in a large saucepan and add the kale. Boil 1 minute, until just tender, and transfer to a bowl of cold water. Do not drain the water from the pot. Drain the kale, squeeze out excess water and chop coarsely
• Combine the remaining rice wine, the stock and the soy sauce in a small bowl and set near your wok
• Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain well in a colander
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the white and light green pieces of scallions, the brussels sprouts and the red pepper and stir-fry for 2 minutes. Add the bok choy and stir-fry for another minute. Add the chicken, the kale and the broth mixture. Sprinkle with salt and pepper to taste and stir-fry until the chicken is cooked through, 1 to 2 minutes. Sprinkle on the green scallion ends. Remove from the heat and serve with grains or noodles

STIR FRY CHICKEN ADOBO WITH GREEN BEANS RECIPE BY TASTY

Steps:

• In a pan or wok, add oil. In this, on medium high heat, sauté the garlic.
• Then, add the chicken and black pepper.
• Increase to high heat to sear the chicken then add soy sauce and continue to stir
• Add vinegar and do not mix. Once boiling, turn down to medium heat and cover and continue cooking the chicken for 4 minutes.
• Continue to stir, then add sugar.
• Add green beans and keep stirring until the green beans are partially cooked. Turn off the heat.
• Serve warm over white rice.