String Bean Chicken

Rating: 5 stars

Prep time: Easy

One of our favorite restaurants is Panda Express. I know, I know... it's neither the healthiest nor the most cultured place to eat, but we love it! Last week we ate there. One of the dishes we had was their String Bean Chicken. As I ate it, I thought—I could make this! So a few days ago, I did. It is not an exact copy of the recipe... it's a little more strongly-flavored. I actually like it better. This recipe makes about 3 generous portions.

2-3 chicken breasts, thawed and marinated with Soy-Citrus Marinade

1 medium onion

1-2 cups green beans (fresh or frozen... NOT canned)

1/4 cup teriyaki sauce

2 t cornstarch

Sesame seeds (about 1 teaspoon)

Grill chicken on hot pan or outdoor grill. (If you choose the former, hopefully you can do it WITHOUT setting off the fire alarm, which is what has happened both times I've used my grilling pan in my new apartment!) When chicken is cooked through, cut into small cubes and set aside. In wok or large skillet, sautee onions in olive oil until tender and lightly browned. Remove from wok and set aside. Put green beans in wok and coat with olive oil. Sautee until beans are beginning to brown. While beans are cooking, toast sesame seeds—you can do this either by sprinkling them onto a cookie sheet and placing it in the oven on broil for 1-2 minutes, or you can sprinkle them on a plate and microwave for 1-2 minutes. When toasted, they'll be a very light brown. Once beans are done cooking, remove from pan (or, if you have a wok, push the beans up on the sides to leave the center clear). In a bowl, combine cornstarch and teriyaki and pour into wok center (this will smoke). Quickly whisk the sauce for a moment; it will start to thicken immediately. Add beans, onions, chicken, and sesame seeds back into wok. Stir everything together for about a minute, until sauce has thickened. Serve over rice or noodles.