Chicken Stir-Fry With Green Beans

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

One of our most requested recipes! Ginger plays with a big role in bringing a beautiful flavour to chicken and green beans. We suggest French-ing the beans for a slender, prettier, and tastier bean.

Ingredients

1/2 pound green beans, cut into thin long halves

4 boneless, skinless, chicken breasts, cut in strips lengthwise

3 tablespoons canola oil

2 cloves garlic, minced

3 green onions, thinly sliced

1 tablespoon fresh ginger, grated

Coarse salt and freshly ground pepper, to taste

Sauce

1/2 cup good quality chicken stock

2 tablespoons Tamari soy sauce

2 tablespoons rice vinegar

2 tablespoons sugar

1 tablespoon cornstarch

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Preparation

To make sauce, whisk ingredients in small bowl until blended; set aside.

Meanwhile, bring a medium saucepan of water to boil over high heat. Add green beans and cook uncovered, 4 minutes, or until tender crisp. Drain and refresh under cold water; set aside.

Heat 2 tablespoons oil in a wok over high heat. Add chicken and stir-fry until brown about 8 minutes; remove and set aside. Wipe wok with paper towel; add remaining oil and heat until slightly smoking. Add garlic, green onions and ginger; cook about 30 seconds. Stir in sauce. Return chicken to wok and add green beans; stir-fry 3 minutes, or until sauce thickens. Salt and pepper to taste.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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