Easy Chicken And Green Bean Stir Fry Recipes

EMERIL'S CHICKEN STIR-FRY WITH GREEN BEANS

Emeril's Chicken Stir-Fry with Green Beans image

Provided by Food Network

Time 33m

Yield 4 servings

Number Of Ingredients 13

Ingredients

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.

EASY CHICKEN AND VEGETABLE STIR-FRY

Easy Chicken and Vegetable Stir-Fry image

This is my own creation. It goes great with white rice, jasmine rice, or fried rice, plus icy orange soda and, of course, La Choy® crispy fried noodles!

Provided by Sandi Nicol

Categories World Cuisine Recipes Asian

Time 1h5m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
2 (8 ounce) cans sliced water chestnuts, drained
2 stalks celery, sliced
2 carrots, sliced
½ pound fresh green beans, cut into pieces
½ pound fresh mushrooms, sliced
½ pound fresh bean sprouts
½ pound fresh broccoli, cut into pieces
½ pound fresh green cabbage, cut into pieces
1 ½ cups stir-fry sauce (such as Kikkoman®)
½ cup minced garlic
7 green onion stalks, cut into pieces
2 tablespoons sesame seeds, or to taste
2 tablespoons ground ginger, or to taste
½ teaspoon salt, or to taste

Steps:

Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 42.8 g, Cholesterol 64.6 mg, Fat 15.5 g, Fiber 8.3 g, Protein 30.8 g, SaturatedFat 1.7 g, Sodium 864.6 mg, Sugar 17.3 g

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

Ingredients

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

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