My ultrasound school friend, Sharon, and I used to eat at a little Chinese place for lunch occasionally in downtown Dallas. We always ordered the same thing. It looked and tasted a lot like this recipe. I can’t make it without remembering all the good and bad times we shared during our school years.
The stir-fry sauce used in this recipe works in all my stir-fry dishes. Make ahead and vacuum-pack in a pint jar to keep as long as possible (at least a month). It’s so quick to saute a few vegetables and meat in a hot skillet. Add the homemade stir-fry sauce for the freshest taste. Cook a minute to thicken. Dinner is ready!
About the green beans: French green beans are hard to find. I usually get them at Sam’s or Costco. They are small and tender. It’s not necessary to take the ends off. A good rinse is all they need. Put them in a gallon size ziploc and microwave about 3 minutes. Let them sit on the counter for another 3 minutes.
Skinny Secret Alert!! Try putting a handful of French green beans (asparagus or broccoli are also good) in a freezer weight pint-sized ziploc. Microwave on HIGH for less than 2 minutes and let them sit for another two minutes. Open bag, sprinkle with a little bit of salt and eat like french fries. They should still be firm and colorful.
If you can’t find French green beans, only try this with the best quality tender beans you can find in the grocery store. If they are bigger or older, they will be tough. Not good in the microwave.
- ½ cup low sodium soy sauce
- 2 tablespoons sugar
- ½ cup chicken broth
- 2 rounded teaspoons arrowroot
- 2 teaspoons grated fresh ginger
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- 1 teaspoon chopped garlic
- 1 pound chicken breast strips
- 1 pound French Green Beans
- Low sodium soy sauce
- Sesame Oil
- 8 ounces mushrooms (optional)
- Whisk together all ingredients.
- May be stored in glass jar ahead of time. Vacuum packing preserves it even longer.
- Slice chicken breasts or filets in small pieces. Place in ziploc bag and douse with soy sauce and a splash of sesame oil. Set aside.
- Pour 1 tablespoon peanut oil in a very hot skillet. Brown chicken pieces. Don't stir them too much at first. Let them get nice and golden brown. If your skillet is not very big, do this in batches. Remove chicken and set aside.
- Add another tablespoon of peanut oil to hot skillet. Saute green beans till they get a little toasty but are not overcooked or limp. Repeat with sliced mushrooms (optional).
- Add one recipe of stir fry sauce to vegetables. Add chicken back to skillet with vegetables. Cook until sauce is thickened.
- Sprinkle with 2 tablespoons toasted sesame seeds. Serve with short grain rice.
- Calories 325
- Fat 9.1 g
- Cholesterol 96 mg
- Sodium 2031 mg
- Carbohydrates 19.4 g
- Fiber 4.7 g
- Protein 41.8 g
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