Easy Chicken And Green Bean Stir Fry Recipes

Steps:

• Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
• Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.

Steps:

• If starting with frozen chicken breasts, set in bowl of cold water to defrost.
• Take end off green beans and wash.
• Rinse rice in several changes of water until water is mostly clear. Add fresh water for cooking and set aside.
• Dice chicken into bite-sized pieces (approx 1/2-inch cubes). Place diced chicken in bowl.
• Add marinade ingredients to chicken - soy sauce, sherry, garlic (chopped or pressed through garlic press). Stir well to distribute marinade.
• Refrigerate chicken.
• Start rice to cook before starting stir fry.
• Prepare stir fry sauce. Add brown sugar, vinegar, soy sauce, sherry and garlic (again chopped or pressed through garlic press) in small bowl. You can also add fresh ginger if you have it.
• Add cornstarch and stir well, pressing out any lumps until sauce has a consistent milky brown color.
• Heat two tablespoons of oil in an large skillet over medium-high heat.
• Add green beans. If green beans don't fit in one batch, cook half at a time. Use long tongs to turn beans over while cooking so that they do not burn.
• If beans are particularly thick, add two tablespoons of water to pan and cover skillet for a couple of minutes to steam-cook beans to desired tenderness. Do not overcook, as beans will go back in the pan briefly later.
• Remove beans from pan.
• Add two more tablespoons of oil to pan. Add chicken and stir to separate pieces.
• When chicken is cooked (turns from pink to white), add prepared stir fry sauce and stir. Sauce will quickly turn from milky light brown to glossy dark brown as it cooks.
• Add string beans and stir to combine. Add dash of sesame oil if desired.
• Remove chicken and string beans to serving dish.
• Serve over rice.

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
• Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
• Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
• Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.