Recipe

Chinese Chicken With Green Beans Recipe

Add Step-by-Step Photos	C2max / All my dishes 1 year, 5 months ago Dry cooking aka stir frying makes the green beans get a pan-seared taste.. Once you taste your green beans like this, you won't want to eat them any other way. The recipe uses a small amount of chicken but it's BIG on flavor. Spicy - so don't be a wimp (or use less srirachi!)... More Prep:20m Cook:5m Servings:4	C2max
	hot chinese chicken stirfry

Does this look good? Yeah! / Nope

Fans

momo_55gra

choclytcan

auntybea

jenniferby

Ingredients

6 oz. boneless, skinless chicken breasts, very thinly sliced 1/8-inch thick

7 1/2 tsp soy sauce

3/4 tsp Asian spice blend (see below)

1/4 cup dried shrimp (found in Asian markets – optional but they are yum)

1/2 cup hot water

1/4 cup vegetable oil

1/2 pound green beans, stem ends trimmed, cut into 3-inch pcs

1 TBS minced garlic

1/4 cup roughly chopped cashews

2 TBS hoisin sauce

1 tsp sesame oil (don't leave this out!)

1 TBS lightly toasted white sesame seeds

1 1/2 tsp srirachi (roasted garlic-red pepper puree)

1/4 tsp red pepper flakes

Chopped green onions for garnish

Asian Spice Blend:

1 TBS 5-spice powder

1 TBS salt

1 TBS sugar

1 1/2 tsp ground black pepper

3/4 tsp cayenne (told ya it wasn't for the faint hearted!)

Directions

In a bowl, combine the chicken, 4 1/2 tsp of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes.

In a separate bowl, combine the shrimp and water. Let sit for 15 minutes. Drain and roughly chop. In a large wok or sauté pan, heat the oil over high heat. Add the beans and shallow fry until wrinkled, stirring, about 2 minutes. Remove and drain on paper towels. Remove all but 1 TBS of the oil and add the garlic and cook, stirring, for 10 seconds.

Add the chicken and stirring constantly, cook until brown, 1 to 2 minutes. Add the chopped shrimp, greens beans, cashews, hoisin, and last 3 tsp of soy sauce, sesame seeds, srirachi, sesame oil and red pepper flakes. Stir to coat, and cook for 1 minute.

Remove from the heat and serve immediately, garnished with green onions.

** Picture listed is without the cashews

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Comments

momo_55grandma 1 year, 5 months ago said:
Great recipe thanks

jenniferbyrdez 1 year, 5 months ago said:
Awesome.

sweetelvengurl 1 year, 3 months ago said:
You should probably credit the original recipe and its chef

Emril Lagase, and credit to FoodNetwork for posting this recipe on their website.

c2max 1 year, 3 months ago said:
Emeril is the man, for sure and this is his recipe (or his staff's)!

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Alterations

sweetelvengurl 1 year, 3 months ago said:
if you dont have asian spice blend(which i dont use) its best to just rely on ginger and garlic for a solid flavor, also, the cayenne pepper is mouth burning hot.....so dont get worried, if you like extremely spicy food, i recommend a good sized habanero pepper....now thts spicy

sweetelvengurl 1 year, 3 months ago said:
correction- 3/4 tsp cayenne is not mouth burning hot..i made a mistake

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