Ingredients
-
2
-
3/4
-
1/2
-
3
-
2
-
1/2
-
1
-
1
-
2
-
1/2
-
2
-
-
-
-
Directions
Szechwan Chicken over String/Green Beans, Adapted from a recipe I found at the Grocery Checkout aisle Original recipe calls for pork over spinach Our local Asian Bistro uses string beans and chicken is my favorite I haven’t tried yet – posted for Chinese New Year tag game , This was good! Next time I’ll double the sauce so there’s more to go over noodles/rice I didn’t add as much pepper flakes, otherwise didn’t change anything!
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Steps
|
1
Done
|
Heat 1 Teaspoon Oil in Large Skillet Over Medium-High Heat. Add Carrot Strips. Cook 3 Minutes, Stirring Occasionally. Add Chicken, Garlic, Ginger and Red Pepper Flakes. Stir-Fry 3 Minutes or Until Chicken Is No Longer Pink. Combine Soy Sauce, Mirin and Cornstarch in Small Bowl. Add to Chicken Mixtures. Stir-Fry About 1 Minute or Until Sauce Thickens. Remove to Bowl and Cover to Keep Warm. |
|
2
Done
|
Meanwhile Blanch Green Beans in a Large Saucepan of Boiling Water For 4 to 5 Minutes. Immediately Shock the Beans in a Bowl of Ice Water. Drain and Pat Dry. |
|
3
Done
|
in Same Skillet Chicken Cooked in, Add Remaining 1 Teaspoon Oil. Add Green Beans and Cook About 1 Minute or Until Warmed Through. |
|
4
Done
|
to Serve Put a Bed of Green Beans on Each Plate and Cover With Chicken Mixture. Sprinkle With Toasted Sesame Seeds. |
