Luckily for me, my weekly dishes seem to be paying off. She loved this dish. That made this mom super happy. My taste tester, lover of all Asian food, especially Japanese food, gave this one his approval. Look for a Japanese miso dish next week, thanks to him.I loved the flavor combo of the sweet honey but the spicy ginger. Green beans are a personal favorite. Chicken is a staple. This dish was simple and easy, and came together quickly. And if you’re speedy with a knife, you can have this dish prepped and to first bite in about 30 minutes.
Ginger Green Beans & Mushroom Chicken Stir Fry
- 1 lb . chicken breast; cubed
- 16 oz . mushrooms; sliced
- 1 lb . green beans; trimmed
- 1 cup chicken broth
- 3 cloves garlic; minced/grated
- 1 red bell pepper; diced
- 1/4 cup honey
- 1/4 cup soy
- 1 tsp . ginger
- 2 tbsp . cornstarch
- High heat cooking oil
- Black pepper to taste
Whisk honey, soy sauce, and ginger together, set aside.
Blanch green beans in salted boiling water for 5 minutes; while the chicken is cooking.
Toss cubed chicken with cornstarch and add to a heated wok/sauté pan on medium-high heat.
Cook for about 5 minutes or until browned.
Remove from pan and set aside.
Add the garlic, green beans, mushrooms, and red pepper to the still hot wok/pan and cook for 5 minutes.
Add the chicken and cook together, slowly adding the chicken broth.
Cook for an additional 2 minutes.
Once the chicken and the vegetables are tender crisp, add the honey-soy-ginger sauce to the pan and allow to bubble together for 2 minutes.
Season with black pepper.
Serve over rice if desired.