CASHEW CHICKEN
Oyster sauce gives this chicken stir-fry richer flavor, but you don't have to make a special trip to get it if you don't have it. Get the recipe.
Provided by Chris Morocco
Categories Chicken Oyster Vinegar Soy Sauce Cashew Green Bean Onion Garlic Ginger Kid-Friendly Small Plates Quick & Easy Quick and Healthy One-Pot Meal Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine oyster sauce, vinegar, soy sauce, brown sugar, and 1 Tbsp. water in a small bowl; set aside.
- Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add cashews and tilt skillet toward you so that the oil pools around cashews. Toast cashews, tossing and spooning oil over constantly, until cashews are golden brown, about 3 minutes. Transfer cashews to a small plate and let cool, reserving oil in skillet.
- Cut chicken into 1/2"-thick slices. If any slices are longer than 2", cut in half crosswise. Season chicken with salt and coat with cornstarch, tossing chicken to evenly distribute cornstarch. Increase heat to medium-high and cook chicken in a single layer in same skillet, undisturbed, until golden brown underneath, about 3 minutes. Turn and cook until other side is just opaque, about 1 minute. Transfer chicken to a plate (it won't be totally cooked through; don't worry as it will finish cooking in the sauce).
- Cook beans and onion in same skillet, tossing often, until beginning to soften and brown in spots, about 4 minutes. Add remaining 1 Tbsp. oil followed by garlic and ginger. Cook, tossing often, until garlic and ginger are softened, about 1 minute longer. Add reserved sauce and return chicken to skillet. Cook, stirring often, until sauce is glazy and coats chicken and vegetables, and the chicken is cooked through, about 2 minutes.
- Transfer chicken and vegetables to a platter. Spoon sauce over. Top with toasted cashews.
OYSTER GREEN BEANS W/CHICKEN
Stir fried chicken and green beans with oyster sauce. I developed this for my daughter who loves white rice with oyster sauce and never gets enough veggies. I finally found that green beans were a good choice
Provided by Coni Cassity
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken into bite sized pieces and stir fry in oil until nearly done.
- Add fresh or frozen green beans, soy sauce and oyster sauce. Simmer for 8-10 minutes.
- Add gingerroot and brown sugar. Stir until sugar is dissolve.
- Serve over 1/2 cup rice.
Nutrition Facts : Calories 269.1, Fat 5.3, SaturatedFat 1, Cholesterol 36.3, Sodium 448, Carbohydrate 38.7, Fiber 3.4, Sugar 7.1, Protein 16.9
CHICKEN WITH GREEN BEANS IN BLACK BEAN SAUCE
This is one of Rachael Ray's favorite takeout dishes--Chicken with Green Beans in Black Bean Sauce. Rachael says making takeout-style food at home allows you to control the quality and amount of ingredients.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the rice: Bring stock and rice to boil, reduce heat to low, cover and cook 18 minutes, shaking pot occasionally.
- For the chicken and green beans: On a gel board, halve chicken breasts horizontally, then thinly slice.
- In a medium glass mixing bowl, whisk up light soy, Shaoxing, cornstarch and peppercorn, add chicken and coat evenly.
- Bring a few inches of water to boil in a deep skillet. Fill a large bowl with ice water. Place a strainer in sink.
- Salt the water. Boil the green beans 3 to 4 minutes, drain and cold-shock in cold water, then drain again.
- For the stir-fry sauce: In a second medium bowl, whisk up the Shaoxing or sherry, light and dark soy, black bean sauce and cornstarch.
- For the stir-fry: Heat a large nonstick skillet over medium-high to high heat with about 2 tablespoons high-temperature cooking oil. Add chicken and brown (in 2 batches if pan is not large enough to brown without overcrowding), about 5 minutes. Transfer chicken to a platter and add 2 tablespoons more oil, 2 turns of the pan. Add green beans and toss a couple of minutes. Add shallots or leeks, ginger, garlic, fermented black beans if using and chicken brodo and toss 1 to 2 minutes. Add stir-fry sauce and toss. Reduce heat to simmer, add chicken back to pan and toss to combine.
- Line shallow bowls or plates with rice and make a well for the chicken and beans. Drizzle with sesame oil and top with sesame seeds.
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