Emerils Chicken Stir Fry With Green Beans Recipes

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EMERIL'S CHICKEN STIR FRY WITH GREEN BEANS



Emeril's Chicken Stir Fry With Green Beans image

Make and share this Emeril's Chicken Stir Fry With Green Beans recipe from Food.com.

Provided by Dudemickgal

Categories     < 60 Mins

Time 33m

Yield 4 serving(s)

Number Of Ingredients 12

6 ounces chicken breasts, boneless, skinless and sliced 1/8 in. thick
3 tablespoons soy sauce
3/4 teaspoon Asian seasoning, blend
1/4 cup vegetable oil
1/2 lb green beans, stem ends trimmed, cut into 3 in. lengths
1 tablespoon garlic, minced
1/4 cup cashews, roughly chopped
2 tablespoons hoisin sauce
1 teaspoon sesame oil
1 tablespoon white sesame seeds, lightly toasted
1/4 teaspoon roasted garlic red pepper sauce (recommended ( sriracha)
1 1/2 teaspoons red pepper flakes

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.

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.

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