Chicken and Green Bean Stir Fry

I’m here to share a relatively simple recipe that I’ve been making many iterations of recently. To start, you could change the meat and/or vegetable. You could also change the ingredients and amounts…this is a working recipe you can follow strictly, but it is best if you experiment. Sometimes I need more or less of an ingredient (or cooking time) depending on how everything is cooking.

img_5318

Stir fries are one of the few dishes K and I made together when we started dating, and that we still make now. We can’t really cook together right now since one of us needs to be with the Fudgelet (he is fine playing solo if it is me and him, but if K is home, then he gets more needy) but it is nice being able to make it for the other person.

img_5310

I’ve started stocking our fridge more regularly with those three ingredients…kind of the trifecta for Chinese cooking.

img_5317

The Fudgelet loves stir fries, and is finally able to eat the above dish as shown…no extra cutting required (most of the time).

Directions for Chicken and Green Bean Stir Fry

  • 1.5 pounds chicken thighs, trimmed and cut into 1-inch slices/pieces
  • 3 Tablespoons soy sauce
  • 1.5 teaspoons sugar
  • 1 teaspoon mirin
  • 1 teaspoon rice vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • Pinch of salt
  • 1 teaspoon cornstarch
  • 1 pound green beans, trimmed, washed, and cut into 1-2 inch pieces (make them uniform; we cut smaller for the Fudgelet)
  • Oil
  • 2-3 green onions, chopped
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • Extra cornstarch, soy sauce, sugar, salt, and pepper are optional

Begin the night before, if possible, or at least 7 hours prior to your meal. Marinate the chicken in a bowl with the soy sauce, sugar, mirin, rice vinegar, garlic powder, black pepper, white pepper, salt, and cornstarch. Cover and refrigerate.

img_5311

When ready to cook, allow the chicken mixture to sit at room temperature while preparing everything else. Bring a medium pot of water to a boil and blanch the green beans for 3-4 minutes. Drain them and set aside (you could place them in ice water, but we don’t bother with it).

In a large skillet/wok, heat some vegetable oil (I prefer avocado for this) over high heat until it sizzles. Then, add the green onions, garlic, and ginger.

img_5308

Cook, stirring until barely browned, then add the chicken in one layer and allow to brown on one side before stirring and browning the other side. A few minutes after flipping to the second side, add the green beans, along with extra salt, pepper, sugar, or soy sauce if necessary. If there is a bit of a loose sauce, stir in a tiny bit of cornstarch to help it coat the green beans, too. Cook, stirring occasionally, until the green beans are lightly browned and the chicken is cooked through.

img_5312

Serve.

img_5316

Directions for Chicken and Green Bean Stir Fry (without pictures)

  • 1.5 pounds chicken thighs, trimmed and cut into 1-inch slices/pieces
  • 3 Tablespoons soy sauce
  • 1.5 teaspoons sugar
  • 1 teaspoon mirin
  • 1 teaspoon rice vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • Pinch of salt
  • 1 teaspoon cornstarch
  • 1 pound green beans, trimmed, washed, and cut into 1-2 inch pieces (make them uniform; we cut smaller for the Fudgelet)
  • Oil
  • 2-3 green onions, chopped
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • Extra cornstarch, soy sauce, sugar, salt, and pepper are optional

Begin the night before, if possible, or at least 7 hours prior to your meal. Marinate the chicken in a bowl with the soy sauce, sugar, mirin, rice vinegar, garlic powder, black pepper, white pepper, salt, and cornstarch. Cover and refrigerate.

When ready to cook, allow the chicken mixture to sit at room temperature while preparing everything else. Bring a medium pot of water to a boil and blanch the green beans for 3-4 minutes. Drain them and set aside (you could place them in ice water, but we don’t bother with it).

In a large skillet/wok, heat some vegetable oil (I prefer avocado for this) over high heat until it sizzles. Then, add the green onions, garlic, and ginger. Cook, stirring until barely browned, then add the chicken in one layer and allow to brown on one side before stirring and browning the other side. A few minutes after flipping to the second side, add the green beans, along with extra salt, pepper, sugar, or soy sauce if necessary. If there is a bit of a loose sauce, stir in a tiny bit of cornstarch to help it coat the green beans, too. Cook, stirring occasionally, until the green beans are lightly browned and the chicken is cooked through. Serve.

img_5315

Advertisements

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s