Oyster Green Beans Wchicken Recipes

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OYSTER GREEN BEANS W/CHICKEN



Oyster Green Beans W/Chicken image

Stir fried chicken and green beans with oyster sauce. I developed this for my daughter who loves white rice with oyster sauce and never gets enough veggies. I finally found that green beans were a good choice

Provided by Coni Cassity

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb boneless skinless chicken breast
1 tablespoon peanut oil
1 lb green beans (fresh or frozen)
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon grated gingerroot
1 tablespoon brown sugar
2 cups cooked white rice

Steps:

  • Cut chicken into bite sized pieces and stir fry in oil until nearly done.
  • Add fresh or frozen green beans, soy sauce and oyster sauce. Simmer for 8-10 minutes.
  • Add gingerroot and brown sugar. Stir until sugar is dissolve.
  • Serve over 1/2 cup rice.

Nutrition Facts : Calories 269.1, Fat 5.3, SaturatedFat 1, Cholesterol 36.3, Sodium 448, Carbohydrate 38.7, Fiber 3.4, Sugar 7.1, Protein 16.9

CASHEW CHICKEN



Cashew Chicken image

Oyster sauce gives this chicken stir-fry richer flavor, but you don't have to make a special trip to get it if you don't have it. Get the recipe.

Provided by Chris Morocco

Categories     Chicken     Oyster     Vinegar     Soy Sauce     Cashew     Green Bean     Onion     Garlic     Ginger     Kid-Friendly     Small Plates     Quick & Easy     Quick and Healthy     One-Pot Meal     Peanut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 13

2 Tbsp. oyster sauce
1 Tbsp. rice vinegar
1 Tbsp. soy sauce
2 tsp. light brown sugar
3 Tbsp. extra-virgin olive oil, divided
1/3 cup raw cashews
2 skinless, boneless chicken breasts (12-16 oz. total)
Kosher salt
1 tsp. cornstarch
12 oz. green beans, trimmed, halved crosswise
1/2 red onion, sliced 1/2" thick
3 garlic cloves, sliced
1 1" piece ginger, peeled, very thinly sliced

Steps:

  • Combine oyster sauce, vinegar, soy sauce, brown sugar, and 1 Tbsp. water in a small bowl; set aside.
  • Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add cashews and tilt skillet toward you so that the oil pools around cashews. Toast cashews, tossing and spooning oil over constantly, until cashews are golden brown, about 3 minutes. Transfer cashews to a small plate and let cool, reserving oil in skillet.
  • Cut chicken into 1/2"-thick slices. If any slices are longer than 2", cut in half crosswise. Season chicken with salt and coat with cornstarch, tossing chicken to evenly distribute cornstarch. Increase heat to medium-high and cook chicken in a single layer in same skillet, undisturbed, until golden brown underneath, about 3 minutes. Turn and cook until other side is just opaque, about 1 minute. Transfer chicken to a plate (it won't be totally cooked through; don't worry as it will finish cooking in the sauce).
  • Cook beans and onion in same skillet, tossing often, until beginning to soften and brown in spots, about 4 minutes. Add remaining 1 Tbsp. oil followed by garlic and ginger. Cook, tossing often, until garlic and ginger are softened, about 1 minute longer. Add reserved sauce and return chicken to skillet. Cook, stirring often, until sauce is glazy and coats chicken and vegetables, and the chicken is cooked through, about 2 minutes.
  • Transfer chicken and vegetables to a platter. Spoon sauce over. Top with toasted cashews.

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