Ingredients
- 6 ounces boneless, skinless chicken breasts, very thinly sliced 1/8-inch thick
- 3 tablespoons soy sauce
- 3/4 teaspoon Asian spice blend
- 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
Directions
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.
Photo: Emeril's Chicken Stir-Fry with Green Beans Recipe
















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By pamelabroerbrow...
Columbus, OH
on May 22, 2013
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Excellent dish. My family loved it. I only wish there were a way to create a little sauce.
By soulia
Colchester, VT
on May 01, 2013
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Great base. Add whatever you want (or as is. Easy.
By deanna66
Poughkeepsie, NY
on April 21, 2013
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Best stir-fry ever! I added cumin with the Asian spice blend. I also put in yellow pepper and snow peas. In lieu of cashews, slivered almonds. With the sesame oil I also put in Mongolian fire oil. I had hot chili garlic sauce instead of garlic-red pepper. All together, the most amazing flavor. It was so quick and easy prepare.
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