Emeril's Chicken Stir-Fry with Green Beans
| 6 | ounces boneless, skinless chicken breasts, very thinly sliced 1/8-inch thick |
| 3 | tablespoons soy sauce |
| 3/4 | teaspoon Asian spice blend (use less) |
| 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 |
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.
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- This recipe viewed 21 times.
- Source: Emeril Lagasse
- Published on August 30, 2009.
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