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Stir-Fried Chicken with Green Beans & Mushrooms


Serves two generously.

Slicing the green beans lengthwise into quarters and blanching them might seem fussy, but it makes a big difference in their texture, so try not to skip this step. Serve this stir-fry with plenty of long-grain white rice, preferably Thai jasmine rice.

  • 6 oz. green beans, ends trimmed, sliced lengthwise into quarters (about 2 cups)
  • 3 Tbs. vegetable oil
  • 1 Tbs. Thai Flavor Paste
  • 1 boneless, skinless chicken breast (6-to 8-oz.), sliced thinly against the grain
  • 1 tsp. minced fresh ginger
  • 1 or 2 fresh bird chiles or 1 fresh serrano chile or 1 small fresh jalapeño, minced
  • 2 Tbs. soy sauce
  • 1/2 tsp. sugar
  • 1/4 tsp. sea salt
  • 8 oz. fresh brown or shiitake mushrooms, stems trimmed, caps thinly sliced (to yield about 21/2-cups)
  • 1/4 cup dry white wine

Bring a medium pot of water to a boil over high heat. Add the quartered green beans and blanch until bright green and still crunchy but no longer raw tasting, about 1 minute. Drain, shock in cold water, drain again, and set aside. Heat the oil in a large skillet or stir-fry pan over high heat for 1 min. Add the Thai flavor paste; stir-fry for 30 seconds to distribute the paste in the oil. Add the chicken and stir constantly until it turns white. Add the ginger and chiles; stir-fry for 30 seconds. Add the soy sauce, sugar, and sea salt; stir-fry for 30 seconds. Add the green beans and mushrooms. Stir-fry to mix and combine. Add the wine and stir until the chicken is cooked, the beans are slightly soft but crunchy, and the mushrooms are soft, 3 to 5 minutes. Serve hot.

nutrition information (per serving):
Calories (kcal): 370, Fat (kcal): 22, Fat Calories (g): 200, Saturated Fat (g): 3, Protein (g): 26, Monounsaturated Fat (g): 5, Carbohydrates (mg): 17, Polyunsaturated Fat (mg): 12, Sodium (g): 1420, Cholesterol (g): 50, Fiber (g): 4,

Photo: Scott Phillips

Good. Only hard part is slicing beans lengthwise. I put too much white pepper which is very fresh and very hot. Isn't there an easier way to cut green beans.?

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