Sesame Chicken and Green Beans
Sesame Chicken and Green Beans requires around 1 hour from start to finish. This main course has 293 calories, 29g of protein, and 10g of fat per serving. This recipe serves 4 and costs $2.27 per serving. 661 person were impressed by this recipe. It is brought to you by The Lemon Bowl. It is a good option if you're following a gluten free and dairy free diet. A mixture of rice vinegar, chicken breasts, low sodium chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns a tremendous spoonacular score of 93%. Users who liked this recipe also liked Honey and Sesame-Glazed Chicken Breasts with Green Beans, Sesame Green Beans, and Sesame Green Beans.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
2 large carrots - peeled and thinly sliced
1 lb chicken breasts - sliced thin
½ Tbs chili garlic paste
2 Tbs corn starch
2 cloves garlic - grated
2 Tbs ginger - grated and minced
3 c green beans - trimmed and cut in 2 in pieces
2 Tbs hoisin
½ c chicken broth - low sodium
¼ c soy sauce - low sodium
¼ c rice vinegar
Diced scallions -optional garnish
2 tsp sesame oil
Toasted sesame seeds -optional garnish
Equipment:
bowl
whisk
frying pan
wok
wooden spoon
Cooking instruction summary:
In a medium bowl, wisk together half of the soy sauce, rice rice vinegar (2 tbs each) and corn starch (1 tbs).Add chicken and marinade for 30 minutes or longer.Meanwhile, whisk together remaining soy sauce, rice vinegar, and corn starch as well as hoisin, chicken broth chili garlic paste, ginger and garlic; set aside.Heat a large wok or deep pan on high heat and spray with non stick spray.Saute chicken (patted dry) for 5-7 minutes or until browned then remove from pan and reserve.Meanwhile, add green beans and carrots to hot pan and saute 3-4 minutes.Pour in soy/broth mixture and use wooden spoon to scrape brown bits from bottom of the pan.Bring to a simmer and cover with a lid to steam the beans and carrots an additional 3-4 minutes.Add chicken back to the pan and cook 2 minutes until warm.Drizzle sesame oil over the top of the stiry fry and garnish with toasted sesame seeds and scallions. Great with a side of brown rice.
Step by step:
1. In a medium bowl, wisk together half of the soy sauce, rice rice vinegar (2 tbs each) and corn starch (1 tbs).
2. Add chicken and marinade for 30 minutes or longer.Meanwhile, whisk together remaining soy sauce, rice vinegar, and corn starch as well as hoisin, chicken broth chili garlic paste, ginger and garlic; set aside.
3. Heat a large wok or deep pan on high heat and spray with non stick spray.
4. Saute chicken (patted dry) for 5-7 minutes or until browned then remove from pan and reserve.Meanwhile, add green beans and carrots to hot pan and saute 3-4 minutes.
5. Pour in soy/broth mixture and use wooden spoon to scrape brown bits from bottom of the pan.Bring to a simmer and cover with a lid to steam the beans and carrots an additional 3-4 minutes.
6. Add chicken back to the pan and cook 2 minutes until warm.
7. Drizzle sesame oil over the top of the stiry fry and garnish with toasted sesame seeds and scallions. Great with a side of brown rice.
Nutrition Information:
covered percent of daily need
