A stir fry recipe is on the regular rotation of my weekly menus. Great choice when I want something quick for a work day that will incorporate lots of vegetables. I usually use either broccoli or green beans and always more veggies like peppers and onions.
You will start by trimming the ends of the green beans and steaming them until tender. If you prefer more of crisp-tender consistency but all means cut down the steam time. We tend to prefer the beans pretty tender.
Next slice chicken into thin bite sized pieces and slice red bell peppers into strips.
Of course any color bell pepper would be fine.
Except green. No, green is fine too; I just happen to detest them. I didn’t eat bell peppers of any sort for years until I finally discovered ripe peppers taste far superior. But if you like green don’t let me stop you. 😉
The sauce is what bring the stir fry together and needs lots of flavor. Soy sauce and rice vinegar are standard ingredients. Corn starch helps the sauce thicken and coat the meat and veggies to get that saucy texture we all love.
Hoisin sauce is thick, slightly sweet and very flavorful. I find it gives the sauce some thickness which we really like.
Toasted Sesame oil has a rich, nutty flavor. You don’t need much but it really adds a nice touch.
Sriracha is in every stir fry sauce I make as we love spice. I typically add extra! You could leave it out completely or add a smaller amount if you are adverse to spice.
Fresh grated ginger is amazing in stir fry; I love the brightness and tang it give the sauce. Those fresh knobs of ginger freeze very well after they are peeled and prepped. Fresh ginger can be frustrating to grate as it is so fibrous. But once frozen it grates much easier.
Thai basil was a new addition to our fresh herb garden this year and I love the spicy bite it adds to Asian inspired dishes.
Cashews add a great crunch!
This recipe is easy, flavorful and ready in about a half hour. What’s not to love?
Stir-Fried Chicken with Green Beans and Cashews
- 1/2 pound green beans trimmed
- 2 tbsp soy sauce low sodium
- 1 tbsp Hoisin sauce heaping
- 1 tsp rice vinegar
- 1 tsp Sesame oil
- 1 tsp cornstarch
- 1 tsp Sriracha or other hot chili sauce
- 1 tbsp oil
- 1 tsp grated fresh ginger
- 2 cloves garlic
- 1/2 pound chicken breast or thighs boneless
- 1/2 cup red pepper sliced
- 2 tsp Thai basil optional – chopped
- 1/4 cup roasted cashews
- cooked rice of your choice
- Trim green beans and steam until tender, about 10 minutes.
- In a small bowl, combine the soy sauce, Hoisin sauce, vinegar, sesame oil, cornstarch, and Sriracha and stir until the cornstarch has dissolved.
- In a large skillet, heat the oil over high heat. Add the chicken and red pepper, cook and stir until no trace of pink remains on the surface. Add the green beans, then garlic and ginger. Cook and stir for one minute. Add the sauce mixture and cook,stirring constantly, until mixture is thickened and the chicken is cooked through, about 2 minutes. Stir in Thai basil, if desired.
- Sprinkle with cashews and serve over rice.