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Green Bean Chicken

Push50

<b>EVO V.I.P.</b>
EVO V.I.P.
All right my brother. Here is another very easy meal. This can be used for meal prep or for a dinner meal. Doesn't really matter when you have it, it is delicious.

This is Green Bean Chicken.

I double this recipe if I am doing meal prep. So I use 3 lbs. Chicken breast and double the marinade and sauce. Another thing that you might notice when you look at the pic of the vegetables, I cook on my grill a lot. A LOT!! It keep messes in the kitchen to a minimum and makes clean up a fricking Breeze.

Ingredients
  • 1 1/2 pounds boneless skinless chicken breast
    1 1/4 pounds green beans
    1-2 White Onions
    4 - 6 Jalapenos
    Cooking oil
I usually use peanut oil or avocado oil because they can handle high heat. When you cook your vegetables and chicken, you want the high heat to help seal in the flavors. Without high heat on the veggies, they can become a soggy mushy mess.
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Marinade
• 3 tablespoons soy sauce
• 2 tablespoons dry sherry
• 1 clove garlic
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Sauce
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon apple cider vinegar (white vinegar or rice vinegar also fine)
• 3 tablespoons soy sauce (Kikkoman is best)
• 1 tablespoon sherry
• 1 clove garlic
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Optional
• Dash sesame oil - Provides a unique Flavor
• 1/2 teaspoon fresh ginger, grated- Some people do not like ginger but it has its place
• Crushed red pepper flakes or Dries red Chilis if you like it spicy

Directions
1. If starting with frozen chicken breasts, set in bowl of cold water to defrost.
2. Take end off green beans and wash.
3. Rinse rice in several changes of water until water is mostly clear. Add fresh water for cooking and set aside.
4. Dice chicken into bite-sized pieces (approx 1/2-inch cubes). Place diced chicken in bowl.
5. Add marinade ingredients to chicken – soy sauce, sherry, garlic (chopped or pressed through garlic press). Stir well to distribute marinade.
6. Refrigerate chicken. If you can refrigerate the chicken in the marinade over night, it can absorb more of the flavor .
7. Start rice to cook before starting stir fry.
8. Prepare stir fry sauce (note: you can double the stir fry sauce if you prefer a saucier stir fry). Add brown sugar, vinegar, soy sauce, sherry and garlic (again chopped or pressed through garlic press) in small bowl. You can also add fresh ginger if you have it.
9. Add cornstarch and stir well, pressing out any lumps until sauce has a consistent milky brown color.
10. Heat two tablespoons of oil in an large skillet over medium-high heat.
11. Add green beans. If green beans don’t fit in one batch, cook half at a time. Use long tongs to turn beans over while cooking so that they do not burn.
12. If beans are particularly thick, add two tablespoons of water to pan and cover skillet for a couple of minutes to steam-cook beans to desired tenderness. Do not overcook, as beans will go back in the pan briefly later.
13. Remove beans from pan.
14. Add two more tablespoons of oil to pan. Add chicken and stir to separate pieces.
15. When chicken is cooked (turns from pink to white), add prepared stir fry sauce and stir. Sauce will quickly turn from milky light brown to glossy dark brown as it cooks.
16. Add string beans and stir to combine. Add dash of sesame oil if desired.
17. Remove chicken and string beans to serving dish.
18. Serve over rice.

LETS EAT!!!!~
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i want to see you log your cycle again that going to happen?
 
As far as my log, I just got so overwhelmed with work. A lot going on in my lab with testing an trial batches. I am not sure if I’ll log another one for a bit.
I’m glad you guys like the recipes. I have found that even when cooking with a wok I prefer my grill. A lot less clean up then if I cooked in the kitchen on the stove.
 
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