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
Lots of flavor here and spicy without being overpowering. This recipe was a nice amount for the two of us.