Spicy Chicken and Green Bean Stir Fry
Are you in the mood for a flavorful and satisfying meal? Look no further than this Spicy Chicken and Green Bean Stir Fry. This dish combines tender chicken, crisp green beans, and a deliciously spicy sauce that will awaken your taste buds. Whether you’re a fan of spicy food or simply looking to add some excitement to your dinner routine, this recipe is sure to hit the spot.
A Burst of Flavor
Imagine biting into a succulent piece of chicken, coated in a rich, spicy sauce. The heat from the spices dances on your tongue, while the tender chicken melts in your mouth. The green beans, cooked to perfection, add a fresh and crunchy element to the dish. The combination of flavors and textures creates a harmonious symphony in every bite.
Simple Ingredients, Big Impact
This Spicy Chicken and Green Bean Stir Fry may sound complex, but it’s surprisingly easy to make. With just a few simple ingredients, you can whip up a flavorful and satisfying meal in no time. The star of the dish is, of course, the chicken. Choose boneless, skinless chicken breasts or thighs for the best results. The green beans add a vibrant pop of color and a healthy dose of vitamins and minerals.
A Sauce That Packs a Punch
The real magic of this dish lies in the sauce. A combination of soy sauce, ginger, garlic, and red pepper flakes creates a spicy and tangy flavor profile that will leave you wanting more. Adjust the amount of red pepper flakes to suit your spice tolerance. If you prefer a milder version, simply reduce the amount or omit them altogether.
How to Make It
Now that you’re ready to embark on this culinary adventure, let’s dive into the process of making this Spicy Chicken and Green Bean Stir Fry. Begin by heating a large skillet or wok over medium-high heat. Add some oil and your chicken, cooking until it’s golden brown and cooked through. Set the chicken aside and add your green beans to the skillet, cooking until they’re crisp-tender.
Next, it’s time to prepare the sauce. In a small bowl, whisk together soy sauce, ginger, garlic, red pepper flakes, and a touch of honey for a hint of sweetness. Pour the sauce over the green beans and return the chicken to the skillet. Cook everything together for a few minutes, allowing the flavors to meld together.
That’s it! Your Spicy Chicken and Green Bean Stir Fry is ready to be devoured. Serve it over a bed of steamed rice or noodles for a complete and satisfying meal. Garnish with some chopped green onions for an added touch of freshness.
FAQs
1. Can I use frozen green beans instead of fresh?
Yes, you can substitute frozen green beans if you don’t have fresh ones on hand. Just make sure to thaw them before cooking.
2. Can I use a different protein instead of chicken?
Absolutely! This stir fry recipe is versatile, and you can easily swap out the chicken for shrimp, tofu, or even beef.
3. How spicy is this dish?
The level of spiciness can be adjusted to your liking. If you prefer a milder version, simply reduce the amount of red pepper flakes or omit them entirely.
4. Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can make the stir fry ahead of time and store it in the refrigerator for up to 2 days. Reheat it in a skillet or microwave before serving.
5. Can I add other vegetables to this stir fry?
Absolutely! Feel free to experiment with different vegetables, such as bell peppers, carrots, or mushrooms, to add more variety and flavor.
6. Can I make this stir fry vegan?
Yes, you can easily make this dish vegan by substituting the chicken with tofu or tempeh and using a vegan-friendly soy sauce.
7. Can I freeze leftovers?
Unfortunately, this stir fry doesn’t freeze well due to the texture of the green beans. It’s best to enjoy it fresh or store any leftovers in the refrigerator for a couple of days.
8. How can I make this dish less spicy?
If you’re not a fan of spicy food, you can omit the red pepper flakes entirely and add a squeeze of lime juice to balance the flavors.
In conclusion, this Spicy Chicken and Green Bean Stir Fry is a delightful and satisfying dish that will awaken your taste buds. With its flavorful sauce, tender chicken, and crisp green beans, it’s a meal that is sure to impress. So why not give this recipe a try and experience the burst of flavors for yourself?
Spicy Chicken and Green Bean Stir Fry
Ingredients
- 2 tablespoons of chili oil (e.g. Mongolian Fire oil) , separated
- 3 tablespoons of soy sauce , separated
- ¼ teaspoon of red pepper flakes (optional)
- ¼ teaspoon of freshly ground white pepper
- 2 pounds of boneless , skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon of mirin (Japanese sweet wine)
- ½ teaspoon of granulated garlic
- ½ teaspoon of ground ginger
- Salt to taste
- 2 tablespoons of cooking oil , separated
- ½ cup of sliced shallot
- 1 pound of fresh green beans , trimmed
- 1 teaspoon of chicken base
- ½ cup of water
- 1 tablespoon of cornstarch
- 1 teaspoon of sesame seeds
Instructions
- In a bowl, mix together 1 tablespoon of chili oil, 2 tablespoons of soy sauce, red pepper flakes, and white pepper.
- Add the chicken pieces to the marinade and mix well. Set aside.
- In a separate small bowl, combine the remaining 1 tablespoon of chili oil, soy sauce, mirin, garlic, ginger, and salt. Set the sauce aside.
- Heat 1 tablespoon of cooking oil in a large non-stick skillet or wok over medium-high heat.
- Add the seasoned chicken pieces and sliced shallots to the hot oil. Cook and stir frequently until the chicken is no longer pink in the center and the liquid has started to evaporate, approximately 8 minutes.
- Transfer the cooked chicken and shallots to a bowl and keep warm.
- Heat the remaining tablespoon of cooking oil in the same skillet over medium-high heat.
- Add the green beans to the hot oil and cook, stirring frequently, until they turn bright green, about 1 minute.
- Pour the sauce over the green beans and stir to coat them.
- Return the cooked chicken and shallots to the skillet and continue stirring for about 3 minutes.
- In a small bowl, mix together the chicken base and water, then add cornstarch to create a slurry.
- Drizzle the slurry into the skillet, stirring quickly.
- Keep stirring and cooking until the pan sauce
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