Chicken and Green Bean Stir Fry #Recipe Peg Cochran/Margaret Loudon

 

This is a quick and easy weeknight dinner when you have a craving for Asian flavors.  And it's cheaper and healthier than take-out!  I had green beans I wanted to use up and I had chicken thighs and I had a craving for a stir fry.  This recipe fit the bill with a few tweaks.  The recipe called for frozen green beans but mine were fresh.  I microwaved them briefly before adding them to the pan to cut down on cooking time.  I also had a smaller amount of chicken since only two of us were going to be eating this.  I didn't have any green onions and had to do without but it was still delicious.  The recipe called for red pepper flakes but I preferred the taste of sriracha, which I always have on hand.  You can use soy sauce or tamari if you want to make this gluten free.

 

1.5 pounds boneless skinless chicken thighs, cut into thin strips

2 Tablespoons cornstarch

1/4 cup soy sauce or tamari

3 Tablespoons honey

2 Tablespoons each rice vinegar & hoisin sauce

1 teaspoon ground ginger

1-4 – 1/2 teaspoon red pepper flakes or sriracha to taste

2 teaspoons cornstarch

3 Tablespoons toasted sesame oil

1 pound green beans, fresh or frozen

5-6 scallions, whites & greens separated

8 cloves garlic, finely minced

  

If using fresh green beans, microwave for 3 to 4 minutes.  If frozen, allow to thaw.

Toss the chicken thigh strips with 2 tablespoons cornstarch. Set aside.

 

Whisk together the soy sauce or tamari, honey, rice vinegar, hoisin sauce, ground ginger, chili flakes or sriracha, and cornstarch. Set aside.

 

Heat about half of the sesame oil over medium-high heat. Working in 2-3 batches if necessary, add the chicken strips. Let the chicken cook undisturbed for a few minutes to allow it to brown. Turn and cook until browned and cooked through, about 5-7 minutes per batch. Remove each batch of chicken and set aside. Add more sesame oil between batches if needed.

Reduce the heat to low. Add remaining sesame oil to the pan. Add the garlic and the whites of the green onions. Sauté for 1-2 minutes until fragrant.

Add the green beans and sauté until tender or to taste. 

 

Return the cooked chicken to the pan. Pour the prepared sauce over the chicken and green beans. Stir well to coat everything evenly. Cook for another 2-3 minutes until the sauce has thickened.  Top with optional green onions.

 

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