I've been trying to perfect Chinese-style dishes at home since we don't have a good Chinese restaurant nearby. Christine raved about this recipe for Spicy Garlic and Ginger Chicken with Green Beans so I knew I had to try it.
I used the leftover green beans from Thanksgiving since they were already steamed and needed to be used up anyway. This came together in no time and was delicious, with a nice, mild heat from the Sriracha thanks to the sugar.
Spicy Garlic and Ginger Chicken with Green Beans
As seen on Christine's Kitchen Chronicles
3 tablespoons reduced sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
3 cloves garlic, minced
2 tablespoons fresh grated ginger
1 1/2 tablespoons vegetable, divided
2 teaspoon chili sauce (recommend Sriracha!)
2 teaspoon cornstarch, dissolved in 4 tsp cold water
1 lb chicken breast, cut into 1/2 inch pieces
3-4 cups green beans, steamed
Combine the soy sauce, vinegar sugar, garlic, ginger, 1/2 tablespoon of vegetable oil, and chili sauce in a bowl. Whisk to combine and then set aside.
In a large non-stick skillet, add remaining 1 tablespoon of vegetable and heat until shimmering. Add the chicken and cook until white and nearly cooked through, about 5 minutes. Add the steamed green beans to the skillet. Pour in sauce mixture and allow to simmer for 2 minutes. Add the cornstarch slurry. Return to a simmer and cool until thickened (it should coat a spoon).
Drizzle with sesame oil and sprinkle with sesame seeds. Serve over rice.
Allergy note - I left out the sesame oil and seeds because of Baby Girl's nut allergy (according to the research I've done it isn't safe).