My quest is to get my daughter to love Asian flavors as much as I do. Where I live, our Asian offerings are not as plentiful as I’d like. So instead of take out, she gets my concoctions at home. This may be good; it may be bad. Time will tell.
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.
Ingredients
- 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
Instructions
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Whisk honey, soy sauce, and ginger together, set aside.
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Blanch green beans in salted boiling water for 5 minutes; while the chicken is cooking.
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Toss cubed chicken with cornstarch and add to a heated wok/sauté pan on medium-high heat.
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Cook for about 5 minutes or until browned.
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Remove from pan and set aside.
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Add the garlic, green beans, mushrooms, and red pepper to the still hot wok/pan and cook for 5 minutes.
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Add the chicken and cook together, slowly adding the chicken broth.
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Cook for an additional 2 minutes.
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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.
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Season with black pepper.
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Serve over rice if desired.
Cooking
16 Comments
Ginny McMeans
September 29, 2014 at 11:34 pmYummy, ginger is a beautiful stir fry! Your daughter is very lucky!
Michelle
October 3, 2014 at 12:55 pmThank you Ginny, I hope someday she feels she is lucky, now she feels mostly annoyed. 🙂
janelle
September 30, 2014 at 6:38 amI could eat Chinese food almost as much as I can pizza. looks good
Michelle
October 3, 2014 at 12:56 pmHa! As a kid, the only way to get me to eat veggies was in Chinese or on pizza.
Kim- Liv Life
September 30, 2014 at 1:11 pmMy family loves dishes like this! And I love that I can toss them together on a busy school night. Well done!
Michelle
October 3, 2014 at 12:56 pmThank you Kim, I love quick n’ easy dinners that are still good for you. Enjoy.
Marye
July 28, 2015 at 7:03 amI love to use ginger, it goes with Chicken so well!
Michelle
July 29, 2015 at 12:21 pmI used to hate ginger and then one day, I just loved it.
Jessica - The Novice Chef
February 4, 2016 at 1:48 pmThis sounds divine. I love anything with ginger!
Nutmeg Nanny
February 4, 2016 at 8:11 pmLove this quick and easy stir fry. Plus the addition of ginger is the best!
Cathy Trochelman
February 4, 2016 at 8:28 pmWe love stir fry! What a great flavor profile!
Heather | All Roads Lead to the Kitchen
February 5, 2016 at 5:50 amThis really does look and sound amazing – I love the mshroom and green bean combo…and that flavor…mmmmm.
Melanie | Melanie Makes
February 5, 2016 at 12:31 pmLove how quick and easy – and flavorful! – this stir fry is!
Deb @ Cooking on the Front Burner
February 6, 2016 at 10:44 amThis would make a perfect weeknight dinner for us!
Kristyn
February 6, 2016 at 4:59 pmWhat a colorful, flavorful dish! Can’t wait to try!
Michelle De La Cerda
February 6, 2016 at 10:00 pmThank you Kristyn