Wednesday, February 5, 2014

Spicy Chicken and Green Beans

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With my husband out of town on business, it's been a whirlwind the past few days. Thankfully my parents have been a huge help and I'm grateful to have them close by to lend an extra hand. I give major props to any single parents that have to take care of a small child on a daily basis, though. It's tiring stuff!
Since Chris is gone, I've been slacking on making dinner this week. It's really the only time I don't feel guilty about not cooking, since I like to have a home-cooked meal on the table as often as possible when he's home. This chicken meal is easy to prepare (even with a baby attached to my hip), and is jam-packed with Asian flavors. It's a good one to add to the rotation since it's somewhat healthy, too. Enjoy!

Printable Recipe

  • 6 tbsp. soy sauce
  • 4 tsp. sugar (I used Splenda)
  • 4 tsp. garlic, minced
  • 2 tbsp. fresh ginger, grated
  • 2 tbsp. sesame oil
  • 2 tsp. hot garlic chili sauce
  • 1 tbsp. cornstarch, dissolved in 2 tbsp. cold water
  • 1 tbsp. olive oil
  • 1 1/2 lbs. chicken, cut into 1-inch pieces
  • 4 cups fresh green beans, trimmed
  • Toasted sesame seeds, for garnish
  • Rice, for serving
Combine soy sauce, sugar, garlic, ginger, sesame oil and chili sauce in a small bowl and whisk to combine. Set aside.

Heat a large pot of water to boiling. Add green beans and cook for three minutes. Remove from water and place in an ice bath to stop the cooking process. Once cooled, drain and set aside.

Meanwhile, in a large skillet, heat oil over medium heat. Add chicken and cook until browned and cooked through, about 5 minutes. 

Once cooked through, add the soy sauce mixture. Stir in the dissolved cornstarch and stir, letting the mixture return to a simmer for about a minute, or until thickens. Add green beans and stir to combine. Serve over rice.

Source: SK Original

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