AKA low-calorie YUMMY Chinese chicken dinner!
This Chili-Garlic sauce will absolutely clear out your sinuses if you use too much in your dinner.
Now a word of warning:
I like hot sauce—something I discovered along with pickled jalapenos in the last year or so. But, I would not recommend the full tablespoon of chili-garlic sauce to serve to your 8 year old. Or if you do, make sure there is some leftover lasagna nearby.
Stir-Fried Chicken and Green Beans with Spicy Orange Sauce
Serves 4 and is great with brown rice!
Step 1—Prepare Chicken
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons Chinese rice cooking wine or dry sherry
- 12 ounces boneless, skinless chicken breasts, trimmed and sliced thin
Combine all but chicken in a bowl. Add in chicken and marinate for 10 minutes or up to one hour.
Step 2—Make Orange Sauce
- 1/2 cup orange juice
- 1/4 cup Chinese Rice Cooking Wine or Dry Sherry
- 2 tablespoons low-sodium Say Sauce
- 1 tablespoons (OR LESS!) Asian Chili-Garlic sauce
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon grated orange zest
Whisk all in a two-cup measure and set aside.
Step 3—Stir-Fry!
- 3 scallions, minced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon canola oil
Combine in a small bowl.
- 2 teaspoons canola oil, divided
- 12 ounces green beans, trimmed and cut into 2-inch pieces
- 1/4 cup water
- 12 ounces shitake mushrooms, brushed clean, stemmed, and sliced 1/2 inch thick (optional)
- 1 recipe Spicy Orange Sauce
- 1 tablespoon sesame seeds, toasted (optional)
Heat 1 teaspoon canola oil in a 12-inch nonstick skillet over high heat until just smoking. Add the chicken, breaking up any clumps. Cook until lightly browned on all sides, about 2-3 minutes. Transfer chicken to a bowl and cover.
Add 1 teaspoon canola oil to pan and return to high heat. When oil is shimmering, add green beans. Add water and cover. Steam for about 2 minutes, or until beans are bright green.
Uncover beans and let water cook away, up to 1 minute. Stir in mushrooms and cook for about 3 minutes, or until mushrooms are lightly browned.
Clear the center of the skillet and add in the scallions and garlic mixture. Mash together until fragrant, about 30 seconds. Stir into vegetables.
Return chicken and accumulated juices to skillet. Whisk the orange sauce to recombine and add that to skillet. Simmer and stir until sauce has thickened and chicken is cooked through. About 2 minutes. Sprinkle with sesame seeds and serve.
