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Category Archives: Green Beans
This Week’s Lunch: Sweet & Spicy Chicken and Green Beans
I’ve been making a lot of Mexican and Tex-Mex flavored dishes for lunches lately — burritos, enchiladas, chili — so this week, I decided it was probably time to change it up a bit. I was inspired by one of our favorite Chinese take-out dishes: spicy string beans.
In this case, I added some chicken and made the dish sweet and spicy. It took forever to process the green beans, but otherwise it was quick to throw together. This dish hits all of the same flavors that I like when we order Chinese while remaining very healthy. Knowing this is in my lunch box will help getting back to work tomorrow after this long weekend much easier.
Sweet & Spicy Chicken and Green Beans
Makes 8 lunch portions
Lunch assembly line.
1/4 cup brown sugar
1/2 cup pineapple juice
1/4 cup soy sauce
1 1/2 cups water
1 tbsp. garlic powder
1 tbsp. ground ginger
1 tbsp. crushed red pepper flakes
2 tbsp. corn starch
24 oz. green beans, stems picked off and cut in half
2 tsp. olive oil
1/2 medium onion, sliced thin
24 oz. chicken breast, cut into medium cubes
8 cups white rice, cooked
In a large bowl, combine the brown sugar, pineapple juice, soy sauce, water, garlic powder, ginger, crushed red pepper flakes and corn starch. Whisk together until well combined and the corn starch is mixed in without any lumps. Set the sauce aside.
Bring a large pot of water to a boil. Add a big handful of salt. Add the green beans and boil for 3 minutes. Drain into a colander filled with ice. Set aside.
In a large saute pan, heat the olive oil over high heat. Add the onion and saute until it gets soft and starts to brown. Add the chicken and saute for 5-7 minutes, stirring often so that all sides get browned. Add the green beans and the sauce (whisk it together one more time before adding to help redistribute the corn starch.) Stir to combine all of the ingredients.
Cook covered over medium high heat for about 10 minutes until the chicken is cooked through and the sauce is thickened.
Serve over white rice.
Posted in Asian, Chicken, Cuisine, Green Beans, Main Dish, Meat, Quick & Easy, Recipe, Rice, Starch, Vegetables
2 Comments
Ginger Orange Chicken with Green Beans
Sean and I just joined Boston Organics. It’s a really great deal for organic fruits and vegetables — and they deliver, to boot! I was pretty excited about it because they send a basically random box every week. I figured it would help me be creative every week in what I make for dinner.
This week, we got green beans and some organic oranges. I’ve noticed those two items go bad fast, so I wanted to use them. We also received 5 pounds of carrots last week and a huge bulb of ginger. Since one of our favorite Chinese take-out dishes is spicy string beans, I decided to try and make something similar with all of these ingredients we need to use up.
Ginger Orange Chicken with Green Beans
Serves 4
3 tbsp. olive oil
1 lb. boneless chicken thighs
1 lb. green beans, trimmed
2 large carrots, sliced on the bias
1 small onion, thinly sliced
4 cloves garlic, minced
zest of 1 orange
juice of 1 orange
2 tsp. freshly grated ginger, divided
1 tbsp. rice wine vineger
4 tbsp. soy sauce, divided
1/2 tsp. sesame oil
1 tsp. chili garlic sauce or siracha
2 tbsp. honey
Cut chicken thighs into 1 inch cubes. Put into a bowl and add 2 tablespoons of the soy sauce to season the chicken. Toss to coat. Set aside for 10 minutes.
Mix together half of the ginger, orange juice, orange zest, rice wine vinegar, the rest of the soy sauce, sesame oil, chili garlic sauce, and honey. Whisk to combine. Set aside.
Heat olive oil in a large non-stick skillet over high heat. Once the oil is very hot, add the chicken and cook until it’s cooked through — about 7-10 minutes. Remove from skillet. Set aside.
Once you remove the chicken, make sure the pan is still very hot, and add the onions, rest of the ginger, and garlic. Cook, stirring constantly, for 2 minutes. Add the green beans and carrots. Stir fry until the carrots and green beans are al dente, about 10 minutes.
Add the chicken back to the pan and pour in the sauce. Cook uncovered for another 2-3 minutes, stirring, until the sauce is mixed into the chicken and vegetables well and starts to thicken. At this point, if you need to cook the vegetables a little more, cover for a couple of minutes to let the vegetables steam.
Serve over rice.
Posted in Asian, Carrots, Chicken, Cuisine, Fruit, Green Beans, Healthy, Main Dish, Meat, Oranges, Quick & Easy, Recipe, Vegetables
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