This is my easy version of the classic recipe that I have had many times at Chinese restaurants. I usually don't have all the ingredients to make the sauces required for a lot of Asian dishes, and I don't believe in spending money on an ingredient I am only going to use once or twice. So, I try to use ingredients that are already in my pantry or fridge. There is a variety of chili sauces available these days - feel free to use your favorite. Just remember, whenever you use a commercial product, use something that you have liked and tasted before. This recipe makes one or two servings, but they can be easily multiplied.
Chicken with Green Beans
Ingredients
Green Beans - a healthy handful, trimmed from the stem end
1 or 2 Chicken tenders depending on size - cut into bite size pieces
1/4 Onion - sliced
1/2" piece of ginger - cut into thin strips
2 cloves of garlic - minced or grated
2-3 whole dried or fresh red chilies - broken up in half
1 tsp cornstarch - mixed with 1-2 tablespoons of cold water to form a slurry
1 tbsp Tamari soy sauce or to taste
1/2 tsp Sriracha hot sauce or 1tsp of Sambal chili paste or to taste
1/2 tsp Agave nectar or honey or sugar
2 tbsp vegetable oil
Sesame Seeds to garnish
Directions
Blanch the string beans in boiling water for about 1 minute. They should be bring green and remain crunchy.
Meanwhile, heat a nonstick pan or wok on high heat. Add the oil, wait till you see ripples but do not let it smoke. Add the red chilies, stirring constantly so they do not burn. Next add in the ginger and the garlic, stirring constantly, and cook for 30 seconds to a minute. Next add in the chicken, stir and cook till the chicken appears white from all sides. Then add in 1/3 cup of water, soy sauce, hot sauce, agave and green beans. Give it a quick stir and cover for about 4 min. Uncover and stir in the cornstarch slurry, making sure there are no lumps. The sauce will thicken immediately. Toss to coat all the beans and chicken and serve on a bed of brown or white rice, sprinkled with sesame seeds.
