Szechwan Chicken Over String Green Beans
Transform your dinner table into a vibrant, flavor-packed feast with this Szechwan Chicken Over String Green Beans recipe. Juicy, bite-sized chicken pieces are marinated in soy sauce and cornstarch for a tender texture, then stir-fried to golden perfection. Paired with crisp-tender string green beans lightly blistered in sesame oil, the dish is brought to life with a bold, spicy Szechwan sauce infused with garlic, ginger, and red chili flakes. Finished with a garnish of fresh green onions and toasted sesame seeds, this dish delivers a perfect balance of heat, savory depth, and freshness. Ready in just 35 minutes, this recipe is perfect for a quick weeknight dinner or an elegant homemade takeout experience. Serve it over steamed rice or noodles for a complete meal that's sure to impress. Keywords: Szechwan chicken, string beans, spicy stir-fry, weeknight dinners, quick Asian recipes.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 12 ounces string green beans, trimmed
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon red chili flakes
- 0.25 cup Szechwan sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon rice vinegar
- 0.25 cup water
- 2 stalks green onions, sliced
- 1 teaspoon toasted sesame seeds (optional)
Instructions
Begin by preparing the chicken. Cut the chicken breasts into bite-sized chunks and place them in a bowl.
In a small bowl, mix the cornstarch with 1 tablespoon of soy sauce until smooth. Pour this mixture over the chicken, tossing to coat evenly. Set aside to marinate for 10 minutes while preparing the other ingredients.
In a large pot of boiling water, blanch the string green beans for 2-3 minutes, until they are bright green and crisp-tender. Drain and set aside.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken pieces in a single layer and cook for 4-5 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Return the skillet to medium-high heat and add the remaining 1 tablespoon of vegetable oil. Add the minced garlic, ginger, and red chili flakes, stirring for about 30 seconds until fragrant.
Add the Szechwan sauce, hoisin sauce, rice vinegar, remaining 1 tablespoon of soy sauce, and water to the skillet, stirring to combine. Allow the sauce to simmer for 2-3 minutes until slightly thickened.
Return the cooked chicken to the skillet, tossing to coat it in the sauce evenly. Allow the chicken to heat through, about 2 minutes.
In a separate pan, heat sesame oil over medium heat. Add the blanched green beans and cook for 2-3 minutes, tossing until slightly blistered.
To serve, arrange the blistered green beans on a plate and spoon the Szechwan chicken over the top. Garnish with sliced green onions and toasted sesame seeds, if desired.
Serve immediately with steamed rice or noodles, if preferred.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 29.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 36.9 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 294 mg | 23% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2290 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
