Emeril's Chicken Stir Fry with Green Beans
Elevate your dinner game with Emeril's Chicken Stir Fry with Green Beans, a quick and flavorful dish that's perfect for busy weeknights. This vibrant stir fry combines tender strips of soy-marinated chicken with crisp green beans and sweet red bell peppers, all tossed in a savory, slightly sweet sauce made with hoisin, sesame oil, and chicken broth. Aromatic garlic and fresh ginger infuse the dish with bold, irresistible flavors, while a garnish of sliced green onions adds a fresh, zesty finish. Ready in just 35 minutes from start to finish, this restaurant-quality stir fry pairs beautifully with fluffy steamed rice, making it an easy and wholesome meal that's sure to satisfy. With its perfect balance of protein, fresh veggies, and rich Asian-inspired flavors, this recipe is a must-try for anyone craving a healthy and delicious stir fry at home.
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Ingredients
- 1 pound Boneless, skinless chicken breasts
- 3 tablespoons Soy sauce
- 1 tablespoon Cornstarch
- 3 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 12 ounces Fresh green beans, trimmed
- 1 Red bell pepper, thinly sliced
- 1 cup Chicken broth
- 2 tablespoons Hoisin sauce
- 1 teaspoon Sesame oil
- 2 Green onions, thinly sliced
- 4 cups Cooked rice, for serving
Directions
Step 1
Slice the chicken breasts into thin strips and place them in a bowl.
Step 2
In the bowl with the chicken, add 2 tablespoons of soy sauce and cornstarch. Mix well and allow the chicken to marinate for 10 minutes.
Step 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken to the pan in a single layer. Cook for 2-3 minutes per side until lightly browned and cooked through. Transfer the chicken to a plate and set aside.
Step 4
Wipe the skillet clean and heat the remaining 2 tablespoons of vegetable oil over medium-high heat. Add the minced garlic and ginger and sauté for about 30 seconds, or until fragrant.
Step 5
Add the green beans and red bell pepper to the skillet and stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
Step 6
In a small bowl, whisk together the chicken broth, hoisin sauce, sesame oil, and the remaining 1 tablespoon of soy sauce.
Step 7
Return the cooked chicken to the skillet and pour the sauce over the chicken and vegetables. Toss to coat everything evenly and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
Step 8
Remove from heat and garnish with sliced green onions.
Step 9
Serve hot over a bed of cooked rice.
Nutrition Facts
| Serving size | (2167.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2612.1 |
| Total Fat 73.7g | 0% |
| Saturated Fat 12.9g | 0% |
| Polyunsaturated Fat 31.6g | |
| Cholesterol 386.5mg | 0% |
| Sodium 3174.7mg | 0% |
| Total Carbohydrate 301.2g | 0% |
| Dietary Fiber 17.0g | 0% |
| Total Sugars 26.3g | |
| Protein 181.3g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 366.2mg | 0% |
| Iron 20.4mg | 0% |
| Potassium 2925.4mg | 0% |
Source of Calories