Cook the Book: Three Cup Chicken with Green Beans

Cook the Book: Three Cup Chicken with Green Beans
You can never have too many main course recipes, so give Cook the Book: Three Cup Chicken with Green Beans a try. This recipe makes 4 servings with 1443 calories, 70g of protein, and 79g of fat each. This recipe covers 54% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up thai basil leaves, beans, scallions, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Mix chicken pieces in cornstarch and two teaspoons of soy sauce in a bowl. Cover and chill to marinate at least 30 minutes, or up to overnight.
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Chicken PiecesChicken Pieces
Corn StarchCorn Starch
Soy SauceSoy Sauce
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BowlBowl
2
In a large nonstick pan, heat sesame oil with the chilies, garlic and ginger until oil just begins to bubble.
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Sesame OilSesame Oil
Chili PepperChili Pepper
GarlicGarlic
GingerGinger
Cooking OilCooking Oil
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Frying PanFrying Pan
3
Add chicken and stir to brown pieces on all sides a little bit.
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Whole ChickenWhole Chicken
4
Add rice wine, remaining soy sauce, and sugar. Stir until boiling, then cover.
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Rice WineRice Wine
Soy SauceSoy Sauce
SugarSugar
5
Let simmer on medium-low 8 minutes or slightly longer if using chicken with bones.
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Whole ChickenWhole Chicken
6
Add the green beans and basil and stir the pan to evenly distribute them. Cover partially and continue cooking for 5 minutes.
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Green BeansGreen Beans
BasilBasil
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Frying PanFrying Pan
7
Add scallions and toss once more.
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Green OnionsGreen Onions
8
Serve with white rice.
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White RiceWhite Rice
DifficultyHard
Ready In45 m.
Servings4
Health Score29
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