| Level: | Easy |
| Total: | 33 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 8 min |
| Yield: | 4 servings |
Ingredients
- 6 ounces boneless, skinless chicken breasts, very thinly sliced 1/8-inch thick
- 3 tablespoons soy sauce
- 3/4 teaspoon Asian spice blend
- 1/4 cup vegetable oil
- 1/2 pound green beans, stem ends trimmed, cut into 3-inch lengths
- 1 tablespoon minced garlic
- 1/4 cup roughly chopped cashews
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon lightly toasted white sesame seeds
- 1 1/2 teaspoons roasted garlic-red pepper sauce (recommended: Sriracha)
- 1/4 teaspoon red pepper flakes
- Chopped green onions, for garnish
Instructions
- In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes.
- In a large wok or saute pan, heat the oil over high heat. Add the chicken and stirring constantly, cook until brown, 1 to 2 minutes. Add the beans and stir-fry until wrinkled, stirring, about 2 to 3 minutes. Add the garlic and cook, stirring, for 10 seconds. Add the cashews, hoisin, remaining 3 teaspoons of soy sauce, sesame oil, sesame seeds, red pepper sauce and red pepper flakes. Stir to coat, and cook for 1 minute. Remove from the heat and serve immediately, over white or basmati rice. Garnish with green onions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 291 |
| Total Fat | 22 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 14 g |
| Cholesterol | 31 mg |
| Sodium | 859 mg |
Reviews
This turned out great! Served over basmati rice and cooked the stir fry in a cast iron skillet. I added sliced white onions and omitted the sriracha. Will make again.
Every time it is green bean season, we are making this recipe. It turns out great every time!
I loved the concept of this recipe. I wonder why the picture posted has bean sprouts and the recipe does not? Also, this was waaay too much oil for this dish.