Emeril's Chicken Stir-Fry with Green Beans

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  • Level: Easy
  • Total: 33 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 8 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
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