Spicy Stir-Fried Sesame Chicken With Green Beans And Shiitake Mushrooms

Submitted by: admin on April 2, 2020

Serves 4


1⁄2 cup low-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon plus 1 teaspoon Asian chili-garlic sauce
1 tablespoon plus 1 teaspoon sugar
2 teaspoons sesame seeds, toasted
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
1 garlic clove, minced
2 garlic cloves, minced
1 teaspoon grated fresh ginger
2 tablespoons plus 2 teaspoons vegetable oil
1⁄4 cup soy sauce
1⁄4 cup dry sherry
1 cup water
1 pound boneless, skinless chicken breasts, trimmed and sliced thin
2 tablespoons plus 1 teaspoon toasted sesame oil
1 tablespoon cornstarch
1 tablespoon all-purpose flour
1 pound green beans, trimmed and cut on bias into 1-inch pieces
8 ounces shiitake mushrooms, stemmed and sliced 1⁄8 inch thick
1 teaspoon sesame seeds, toasted


  1. FOR THE SAUCE: Whisk all ingredients together in small bowl.
  2. FOR THE STIR-FRY: Combine garlic, ginger, and 1 teaspoon vegetable oil in small bowl and set aside. Combine soy sauce, sherry, and water in medium bowl. Add chicken and stir to break up clumps. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour. Pour off excess liquid from chicken.
  3. Mix 2 tablespoons sesame oil, cornstarch, and flour in medium bowl until smooth. Toss chicken in cornstarch mixture until evenly coated.
  4. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over high heat until smoking. Add half of chicken to skillet in even layer and cook, without stirring, until golden brown on first side, about 1 minute. Flip chicken pieces over and cook until lightly browned on second side, about 30 seconds. Transfer chicken to clean bowl. Repeat with 2 teaspoons vegetable oil and remaining chicken.
  5. Add 1 tablespoon vegetable oil to skillet and heat until just smoking. Add green beans and cook, stirring occasionally, 1 minute. Add mushrooms and cook until mushrooms are lightly browned, about 3 minutes. Clear center of skillet, add garlic mixture, and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir mixture into beans and mushrooms and continue to cook until beans are crisp-tender, about 30 seconds.
  6. Return chicken to skillet. Whisk sauce to recombine, add to skillet, reduce heat to medium, and cook, stirring constantly, until sauce is thickened and chicken is cooked through, about 30 seconds. Transfer to platter, drizzle with remaining 1 teaspoon sesame oil, and sprinkle with sesame seeds. Serve immediately.


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