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.