Szechuan Chicken with Green Beans & Basil
Shelby Cockrell
ingredients
- 3 cups loose-pack frozen cut green beans
- 1/4 cup dry sherry
- 1/4 cup reduced-sodium chicken broth
- 2 Tblsp soy sauce
- 1 Tblsp bottled, minced garlic
- 1 Tblsp dark sesame oil
- 3 Tsp Szechuan seasoning
- 2 tsp chili flakes
- 1 1/2 lbs boneless, skinless chicken breast halves diced
- 1/4 cup corn starch
- 3 Tblsp canola oil
- 1/4 cup coarsely chopped fresh basil
directions
- 1
1. Cover green beans in a bowl with plastic wrap and microwave for 7-8 minutes; drain
- 2
2. In a small bowl, stir together sherry, chicken broth, soy sauce, garlic, sesame oil, chili flakes, and 2 tsp Szechuan seasoning: set aside.
- 3
3. In large zip-lock, combine chicken and cornstarch & 1 tsp of Szechuan seasoning, seal bag, shake to coat chicken. Remove chicken from bag, shake off excess cornstarch
- 4
4. In a large skillet, heat canola oil over medium-high heat. Add chicken pieces to hot oil; cook about 7 minutes or until cooked through, turning to brown all sides. Add green beans to skillet; toss with chicken. Add sherry mixture to skillet. Bring to a boil; reduce heat. Simmer for 5 minutes. Stir in basil.
notes
Serve with rice
Source: Sandra Lee: Semi-Homemade
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