This Lemon Chicken with Green Bean Stir Fry is a delicious one skillet quick dish made with simple ingredients, most of which you may have on hand.
The original recipe is one from Martha Stewart. I added some store-bought candied pecans from my freezer for some added crunch, and a bit of sweetness.
To the lemony sauce flavored with fresh ginger and sesame oil I added some minced garlic.
Serve it over white or brown rice.
I served some Bibigo Korean steamed dumplings on the side. Find them in the freezer case at Costco and some grocer’s cases.
These juicy dumplings are made with chicken, cabbage, onions, and mushrooms in a tender wrapper. They come in individual wrapped trays of 6, and steam in 2 minutes in the microwave. Each tray comes with an indiividual sauce packet. I’m a fan…you might be too.
Now for the recipe…
Lemon Chicken with Green Beans Stir Fry
(recipe adapted from marthastewart .com)
Ingredients
1 and1/4 pounds boneless, skinless chicken breast, cut into small pieces
Kosher salt and freshly ground black pepper
1/3 cup cornstarch
1 and ½ cups chicken broth or stock
2 teaspoons grated lemon zest, plus 3 tablespoons fresh lemon juice
1 tablespoon sugar
2 teaspoons sesame oil
1 tablespoon minced ginger(about a 1-inch piece)
1 tablespoon minced fresh garlic
½ cup canola or safflower oil, divided
½ cup candied pecans or walnuts
12 ounces green beans, trimmed and halved on the bias
Steamed white or brown rice, for serving
1. Pat chicken dry with paper towels; toss with 1 teaspoon salt, ½ teaspoon pepper, and cornstarch.
Combine broth, lemon zest and juice, sugar, sesame oil, ginger, garlic and 1 teaspoon salt; stir until sugar dissolves.
In a large skillet (preferably cast-iron or heavy-bottomed) over medium-high, heat ¼ cup oil until shimmering.
Add beans and cook, stirring occasionally, until they blister in places, 3 minutes.
Transfer to paper towels with a slotted spoon; sprinkle with salt.
2. Add remaining ¼ cup oil to skillet; heat 1 minute. Add chicken; cook, stirring once, 4 minutes.
Transfer to paper towels; discard oil.
Add broth mixture. Simmer, scraping up any browned bits with a spatula, 1 minute.
Return chicken and beans to skillet. Simmer until sauce thickens and coats chicken, 2 to 3 minutes.
Stir in candied nuts and heat through. Serve over rice.
