Friday, November 9, 2012

Spicy Garlic and Ginger Chicken with Green Beans

Happy Friday!

I knew this recipe had potential when I looked at the ingredients.  But, I tweaked it a bit knowing that sesame oil isn't meant for cooking (too unstable) but rather drizzled as a finishing garnish.  And, following the tried and true method for all good Asian stir fries.  I watched my mom do it as I grew up and the general formula for a good stir fry is simple.  You get the vegetable oil nice and hot in the pan, add aromatics (like garlic, ginger, and onions) to start your base flavor if you're using them.  Add the meat.  Add the veggies.  Finish with sauce.  Easy peasy, right?

Perhaps the best loved thing about stirfy is the fact that it's so quick to pull a meal together.  Equally easy is the ability to customize it to your liking or use up whatever lonely leftover ingredients you might have.  You can mix and match your meats (like I substituted chicken for the shrimp in this recipe) and veggies.  The real deciding factor in determining a good and bad stir fry meal is the sauce.  And this sauce is a flavorful winner! One of the best I've ever had.

One Year AgoCaramelized Onion Mashed Potatoes
Three Years Ago: Chicken Parmesan

PS: Have you shared and commented on last week's Mac and Cheese Monday #1 post?  Only 2 entries to date so the chance to win is great!  Also, sharing entry #2 on Monday so check back to see what I made and to enter again!

Spicy Garlic and Ginger Chicken with Green Beans

Spicy Garlic and Ginger Chicken with Green Beans

  • 3 Tbsp reduced sodium soy sauce
  • 1 Tbsp rice wine vinegar
  • 2 tsp sugar
  • 3 cloves garlic, minced
  • 2 Tbsp fresh grated ginger
  • 1.5 Tbsp vegetable oil, divided
  • 2 tsp chili sauce (recommend Sriracha!)
  • 2 tsp cornstarch, dissolved in 4 tsp cold water
  • 1 lb chicken breast, cut into 1/2 inch pieces
  • 3-4 cups green beans, steamed
  • Sesame oil
  • Sesame seeds
  1. Combine the soy sauce, vinegar  sugar, garlic, ginger, 1/2 tablespoon of vegetable oil, and chili sauce in a bowl.  Whisk to combine and then set aside.
  2. In a large non-stick skillet, add remaining 1 tablespoon of vegetable oil and heat until shimmering.  Add the chicken and cook until white and nearly cooked through, about 5 minutes.  Add the steamed green beans to the skillet.  Pour in sauce mixture and allow to simmer for 2 minutes.  Add the cornstarch slurry.  Return to a simmer and cool until thickened (it should coat a spoon).
  3. Drizzle with sesame oil and sprinkle with sesame seeds.  Serve over rice.
Source: Modified from Stephanie Cooks


Carole said...

Lovely pic Christine. Thanks for linking this in to Food on Friday

Chef Jeff said...

I love this post and I love ginger. I can't wait to make this. It definitely has my mouth watering.

Thanks for sharing your wonderful food with us.