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
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.
In a large nonstick pan, heat sesame oil with the chilies, garlic and ginger until oil just begins to bubble.
Add chicken and stir to brown pieces on all sides a little bit.
Add rice wine, remaining soy sauce, and sugar. Stir until boiling, then cover.
Let simmer on medium-low 8 minutes or slightly longer if using chicken with bones.
Add the green beans and basil and stir the pan to evenly distribute them. Cover partially and continue cooking for 5 minutes.
Add scallions and toss once more.