Stir Fried Chicken And Green Beans

This recipe owes its start from a beef recipe that I had in a cookbook years ago. The cookbook I got from the library and it had a recipe for beef and yardlong beans, which weren’t available then. I decided to make it with fresh green beans and it worked. Since then I have made it every few years with different meats, chicken, pork, and beef. It is a very simple recipe and since all the supermarkets are carrying yardlong beans they can be used.

Today I decided to try a different thing, frozen green beans. Since Sunday is our weekly shopping day no running to the store. Just because you don’t have the exact ingredient doesn’t mean you can’t make a dish, it means you get creative. Frozen green beans are actually a very good product and the only challenge is not to over cook them. If I make them for a side dish for supper I checked them constantly and drain them when they are just barely cooked. For this recipe I boiled them for 2 minutes once the water came to a boil. This gives you about 60 percent cooked and they finish in the stir fry. As silly as this sounds it’s needed, pick out the longest green beans in the bag and use them.

1 chicken breast thinly sliced

1/2 teaspoon dry sherry

1 teaspoon soy sauce 1 clove garlic minced

1/2 teaspoon cornstarch

Mix sherry, soy, garlic, and cornstarch together in a bowl and then mix in the chicken, refrigerate for 2 hours

30 green beans that have been boiled for 2 minutes and then rinsed in cold water. Cut the each bean in 3 equal pieces

1 carrot sliced

1/3 of a red pepper sliced

1/2 small onion sliced

6 mushrooms sliced

3 green onions chopped

3 cloves garlic minced

1/4 cup chicken broth

2 teaspoon soy sauce

1/2 teaspoon cornstarch

3 teaspoons canola oil

Mix cornstarch and chicken broth together and set aside. Preheat a frying pan with 2 teaspoons oil on medium high heat. Add the mushrooms and stir fry for 1 minute then add the onion, and carrot ad stir fry for 30 seconds. Add the red pepper, green beans, and garlic stir fry 30 seconds, remove from pan and retain. Add 1 teaspoon of oil and then add the chicken and stir fry for about 1 minute until chicken is cooked. Add the vegetables and 2 teaspoons soy sauce and stir fry for for 1 minute, add the chicken broth and stir fry until thickened and serve.

About Graham Stewart

This is me on a bad day.
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