Skillet Chicken And Green Beans With Lemon Tahini Sauce Recipes

SKILLET CHICKEN AND GREEN BEANS WITH LEMON-TAHINI SAUCE RECIPE

Skillet Chicken and Green Beans with Lemon-Tahini Sauce Recipe image

Provided by charlotteh371

Number Of Ingredients 12

Ingredients

8 boneless, skinless chicken thighs
Coarse salt and freshly ground black pepper
1 tablespoon ground cumin
2 teaspoons dried thyme, crushed
2 teaspoons paprika
2 tablespoons olive oil
8 ounces green beans, trimmed and halved
4 shallots, peeled and quartered
1 ¼ cups chicken broth
⅓ cup tahini
¼ cup lemon juice
Lemon wedges and/or zest (optional)

Steps:

Season chicken with salt and black pepper. Sprinkle with cumin, thyme, and paprika; rub in with fingers. In a 12-inch skillet heat 2 Tbsp. olive oil over medium-high. Add chicken. Cook 5 to 7 minutes or until wellbrowned, turning once. Transfer to a plate. Return skillet to medium. Add beans, shallots, and 1/2 teaspoon salt. Cook 3 minutes or until shallots are browned and beans soen, stirring occasionally. Return chicken and juices to skillet. Add 1 cup broth. Bring to boiling. Simmer, uncovered, 6 to 8 minutes or until chicken is done (170°F). Using a slotted spoon, transfer chicken and vegetables to a plate. Whisk tahini, remaining 1/4 cup broth, and the lemon juice into liquid in skillet. Season with salt and pepper. Return chicken and vegetables to skillet; heat through. If desired, sprinkle with lemon zest and serve with lemon wedges. Makes 4 servings. Ads will not print with your recipe

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

Ingredients

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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