Chicken stir-fry with green beans
One of our most requested recipes! Ginger plays with a big role in bringing a beautiful flavour to chicken and green beans. We suggest French-ing the beans for a slender, prettier, and tastier bean.
1/2 pound green beans, cut into thin long halves
1 pound boneless, skinless, chicken breasts, cut in strips lengthwise
3 tablespoons canola oil
2 cloves garlic, minced
3 green onions, thinly sliced
1 tablespoon fresh ginger, grated
Coarse salt and freshly ground pepper, to taste
1/2 cup good quality chicken stock
2 tablespoons Tamari soy sauce
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon cornstarch
To make sauce, whisk ingredients in small bowl until blended; set aside.
Meanwhile, bring a medium saucepan of water to boil over high heat. Add green beans and cook uncovered, 4 minutes, or until tender crisp. Drain and refresh under cold water; set aside.
Heat 2 tablespoons oil in a wok over high heat. Add chicken and stir-fry until brown about 8 minutes; remove and set aside. Wipe wok with paper towel; add remaining oil and heat until slightly smoking. Add garlic, green onions and ginger; cook about 30 seconds. Stir in sauce. Return chicken to wok and add green beans; stir-fry 3 minutes, or until sauce thickens. Salt and pepper to taste.
Stir-frying is a basic method in Chinese cooking. For best results, cut your ingredients beforehand and keep them relatively uniform in size. The cooking process is fast and cleanup is simple.