Chicken, Green Beans & Tomato Stir Fry

Juicy tender chicken, crunchy green beans, and bursts of fresh tomatoes tossed in a killer sauce will give you goosebumps and have you reaching for seconds.  

Now that's dinner!

It's no surprise that chicken keeps appearing as the star attraction on everyone's dinner table.  This protein is versatile.  It soaks up every bit of flavor you throw at it. And, no matter how you cook it, from fresh-off-the-grill, battered and fried, to stir-frys, it's always winner.  So forget the take-out, we're cookin' up some chicken!

Today's dish is a stir-fry.  Yes, another one!  I make a lot of stir-frys and with good reason.  They are made in one pot, they are easy to make, and they cook fast.  Can't beat a complete meal in under 30 minutes.  This Chicken, Green Beans & Tomato Stir Fry is refreshingly light and comforting at the same time.  Since it's technically summer (100 degrees in So Cal today) and our safer at home COVID-19 order is still in place, I would say that a dish that is refreshingly light and comforting is in order.

CHICKEN, GREEN BEANS & TOMATO STIR FRY

Imagine the crunch of blistered green beans, and bursts of fresh tomatoes, laced with a bright ginger flavor.  Add in some chicken, a handful of broccoli and a KILLER SAUCE and this dish will have you doing the happy dance!  Oh, and don't forget to serve this with some rice as you are definitely going to want to soak up every last drop of this sauce.  The sauce is EVERYTHING.

Kitchen tip:  Stir Frys cook quickly.  Make sure that you have everything ready before you start cooking, cause once the cooking starts, there's no time to stop!

Enjoy!



Other popular stir frys you may like:

• Chicken, Green Bean & Mushroom Stir Fry
• Spicy Beef, Snow Peas, Mushroom, and Carrot Stir Fry
• Chicken Teriyaki Stir Fry and a Product Review
• General Tso's Chicken - Lighter Version
• Garlic Chicken Stir Fry

Chicken, Green Beans & Tomato Stir Fry

serves 2



Sauce:
1/2 c low sodium chicken broth
1/2 c red wine
1/4 c low sodium soy sauce
1 1/2 Tbsp cornstarch
2 tsp toasted sesame oil
1 1/2 tsp sugar
2 tsp chili garlic sauce (such as Huy Fong)

Stir Fry:
5 Tbsp canola oil, divided use
8 oz fresh french green beans, trimmed (french are smaller and more tender)
Kosher salt
2 boneless skinless chicken breasts, cut in to 1 inch pieces
handful of broccoli florets
6 oz of grape tomatoes, halved
2 tsp minced fresh ginger
Sesame seeds
Cooked rice

In a small bowl, whisk together the chicken broth, red wine, soy sauce, cornstarch, sesame oil, sugar, and chili garlic sauce.  Set aside.

In a large skillet over medium high heat, heat 2 Tbsp of oil until shimmering.  Make sure that the oil and skillet is hot before adding the beans.  Cook turning them with tongs until beans start to blister, about 4-5 minutes.  Transfer beans to a paper-towel lined sheet pan, sprinkle with a little salt.

Add the remaining oil to the skillet, heat to shimmering.  Add the chicken and stir fry until cooked through, about 5 minutes.  Transfer to the sheet pan with the beans.

Add broccoli to the skillet.  Cook 2 minutes, stirring.  Add the tomatoes and the ginger, cook for 2 minutes. Add broth mixture and simmer until thickened, about 2 minutes.  Return chicken and beans to the skillet and toss to coat with the sauce.  Transfer to a platter and top with sesame seeds.  Serve with rice.

Roasted Broccoli Salad with Bacon

A twist on a favorite side dish takes on new depth of flavor with roasted vegetables and the addition of bacon all tossed in a flavorful sauce!

I wanted to bring you a quick post with a great recipe for a side dish.  I've had a heavy heart over the past several weeks with all that is happening across the county and one way I like to comfort and nurture those around me is through my love of cooking.

It's the first week in June and the unofficial start of summer, and with that comes lots of outdoor dining.  We love to grill and eat outdoors and today I wanted to share with you a great side dish that goes along any sort of main dish.  We often overlook the side dishes but they are equally important and should balance your meal.

ROASTED BROCCOLI SALAD WITH BACON

This is a simple dish of roasted broccoli and onions, that is topped with pieces of bacon for a smokey flavor.  Roasting your vegetables brings out deeper flavors which make this dish pop. And who can't resist bacon? Everything's better with bacon as they say and this dish is no exception.  Top this with a creamy sauce bursting with flavor and you have a winner of a side dish.

We ate this with some grilled chicken, crusty bread, a green salad and whit wine.  It would be equally perfect with fish, beef or pork.  It's also a great potluck treat, so keep that in mind once we are able to enjoy parties again.

This does require you to turn on the oven for about 30 minutes. You might want to try this dish now before the summer heat hits full force and the oven is a no-no!  Remember, simple, fresh ingredients is all it takes to make a wonderful dish.

Enjoy and be safe!











Roasted Broccoli Salad with Bacon

serves 6

1/4 cup olive oil
2 bunches broccoli, florets separated
1 small red onion, halved and thinly sliced
Kosher salt and freshly ground black pepper
4 slices thick-cut bacon
1/2 cup sour cream
1/4 cup mayonnaise
3 tablespoons whole milk
1 teaspoon granulated sugar
1 teaspoon paprika
3 tablespoons chopped fresh parsley

Preheat the oven to 425 degrees F.

Toss the broccoli florets and red onion with the olive oil.  Season with salt and pepper and place on a sheet pan.   

Roast, tossing halfway through, until the broccoli edges are crisp, 18 to 20 minutes. Let cool, then transfer to a bowl.

Meanwhile, cook the bacon in a medium skillet over medium-high heat until crisp, 12 to 14 minutes. Chop and set aside.

For the dressing, combine the sour cream, mayonnaise and milk in a small bowl. Season with the sugar, paprika, 1 tablespoon of the chopped parsley, seasoning with salt and pepper and stir until blended.

Add the bacon and the remainder of parsley to the cooled broccoli, then pour over enough of the dressing to coat and toss until well mixed. (You will have left over dressing!) Serve at room temperature.

adapted from: Foodnetwork.com

Spring Fling: Radiatore with Fresh Herbs and Goat Cheese

A delicate pasta combined with a decadent white cheese sauce and topped with the best mixture of fresh herbs makes a wonderful Spring meal. 

It's time for another Spring Fling recipe!  These are my series of recipes that are light and fresh and use the abundance of spring produce we have right now.

One thing about spring that makes me happy is the abundance of fresh herbs we have.  Fresh herbs lend so much flavor to dishes.  They give a dish a bright pop of flavor that you really don't get with dried herbs.  This recipe showcases a mix of fresh herbs beautiful and screams Spring!

RADIATORE WITH FRESH HERBS AND GOAT CHEESE

A delicate pasta combined with a decadent white cheese sauce and topped with the best mixture of fresh herbs makes a wonderful Spring meal.  Cute little radiatore pasta, named for it's radiator shape, is the base.  Goat cheese melted with half and half make this sauce decadent.  To give this a bright flavor we will use lemon along with a mixture of herbs (parsley, dill, mint, and chives) to top the pasta.  What a fabulous Spring pasta dish this is!

This is the perfect dish to serve for lunch or dinner, eating alfresco, along with some crusty Italian bread and a glass of white wine.  I can't think of a better way to celebrate Spring.

Enjoy!



Radiatore with Fresh Herbs and Goat Cheese


serves 4

Ingredients

1 pound radiatore pasta
3 tablespoons olive oil
2 cloves garlic, minced
1 small shallot, minced
1/2 cup half-and-half
6 ounces goat cheese, at room temperature
Freshly ground black pepper
Zest and juice of 1 lemon
3 tablespoons minced fresh parsley
3 tablespoons minced fresh dill
3 tablespoons minced fresh mint
3 tablespoons thinly sliced chives
1 cup grated Parmensan Romano cheese mix
Extra-virgin olive oil, for drizzling

Directions

Bring a large pot of salted water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook until al dente according to the package instructions, 8 to 10 minutes. Reserve about 1 cup of the pasta water, then drain.

Meanwhile, add the olive oil to a large skillet and heat over medium heat. Add the garlic and shallot and saute until softened, about 2 minutes. Add the half-and-half and whisk in the goat cheese until smooth and warm. Season with pepper. Add the lemon zest and juice and half of the reserved pasta water and whisk until combined. Add half of the parsley, dill, mint and chives.

Transfer the drained pasta to the skillet and cook until the sauce starts to thicken, about 2 minutes. Turn off the heat, add 1/2 cup of the cheese and stir to combine. Adjust the consistency of the sauce with the remaining pasta water if needed. Drizzle with extra-virgin olive oil.

Divide the pasta among bowls and garnish with the remaining cheese and herbs.