 | This is a photograph of C's plate. He was quite proud of his "fancy" sriracha application and insisted I use his plate for the blog. I guess he was proud of using a squeeze bottle in such a fancy way. This recipe comes from Taste of Home Cooking, she always has the greatest stir fries that are a hit with my family. I made a few changes, mainly in not bothering with pre-steaming the green beans. It was so much easier to just toss the chicken and beans into the pan and fry them right up. You could easily swap the fresh green beans for a package of frozen green beans, especially since you are stir frying them. |
3 tablespoons reduced sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
3 cloves garlic, minced
2 tablespoons fresh grated ginger
1 ½ tablespoons vegetable oil, divided
2 teaspoons Sriracha
2 teaspoons cornstarch, dissolved in 4 teaspoons cold water
1 pound chicken breast, cut into ½ inch pieces
3-4 cups sliced green beans
Sesame oil
Sesame seeds
Combine the soy sauce, vinegar sugar, garlic, ginger, ½ tablespoon of vegetable oil, and Sriracha in a bowl. Whisk to combine and then set aside.
In a large non-stick skillet, add remaining 1 tablespoon of vegetable oil and heat until shimmering. Add the chicken and green beans, cook about 5 minutes. Pour in sauce mixture and allow to simmer for 2 minutes. Add the cornstarch slurry. Return to a simmer and cool until thickened (it should coat a spoon).
Drizzle with sesame oil and sprinkle with sesame seeds. Serve over rice.
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