Wednesday, September 29, 2010
Chinese Chicken with Green Beans
Our favorite Chinese restaurant makes wonderful chicken with green beans. It's spicy and flavorful and one of the few times Husband will eat fresh green beans. I decided to find a recipe and give something similar a shot at home.
It required a leisurely stop at the Asian section of the grocery store.
I have been looking for an excuse to buy some Hoisin sauce anyway. That red bottle in back, Sriracha Hot Chili Sauce, is hot indeed! 1 1/2 teaspoons of this goes a long way.
6 ounces Boneless, skinless chicken breasts, very thinly sliced ⅛-inch thick
7 ½ tsp Soy Sauce
¾ tsp Asian Spice Blend, recipe follows
¼ cup Chopped Cooked Shrimp
½ cup Hot Water
¼ cup Vegetable Oil
½ pound Green Beans, stem ends trimmed, cut into 3-inch lengths
1 Tbsp Minced Garlic
¼ cup Roughly Chopped Cashews
2 Tbsp Hoisin Sauce
1 tsp Sesame Oil
1 ½ tsp Sriracha Sauce
¼ tsp Red Pepper Flakes
In a bowl, combine the chicken, 4 ½ teaspoons 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 saute 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 tablespoon 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, remaining 3 teaspoons of soy sauce, Sriracha sauce, and red pepper flakes. Stir to coat, and cook for 1 minute.
Remove from the heat and serve immediately over rice.
Asian Spice Blend
1 tsp 5-spice Powder
1/2 tsp sugar
1/4 tsp salt
1/2 tsp fresh ground Pepper
1/4 tsp cayenne pepper
This recipe was adapted from Food Network.
Lots of flavor here and spicy without being overpowering. This recipe was a nice amount for the two of us.