Stir Fry Chicken with Blistered Green Beans #FarmersMarketWeek

This quick and easy stir fry is chock full of vegetables that complement each other. Green Beans and Tomatoes grow together and go together perfectly.  Both are in season and abundant right now, take advantage of it.

Today is Day 2 of Farmer's Market Week.......

Ellen of Family Around the Table and Christie of A Kitchen Hoor's Adventures  invited the Festive Foodies to join them in this fun adventure.  

There is nothing better, in my opinion, than fresh vegetables picked in the wee hours of the morning, bought in the early morning and cooked up and served when you get home.  Green Bean and Tomato season is fast approaching in Michigan and I couldn't be happier.  

This recipe starts with farm fresh green beans that are blistered in hot oil and then drained on paper towel and seasoned with salt before being incorporated back into the stir fry.  The biggest challenge for me is not eating them all while I am cooking the other ingredients.  My fingers seem to have a mind of their own and keep reaching for them and popping them into my mouth.  I'm pathetic when it comes to will power.

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

Let's see what the others are cooking up today........

Starter and Smoothie Recipes

• Orange and Greens Salad with Orange Vinaigrette by Magical Ingredients
• Pear Ginger Smoothie by Hostess At Heart
• Pickled Sport Peppers by Palatable Pastime

Side Dishes Recipes

• Cheesy Zucchini Rice by Cheese Curd In Paradise
• Creamed Peas and Potatoes by House of Nash Eats
• Honey Butter Peas by West Via Midwest
• Instant Pot Sweet Potato by Devour Dinner

Main Dish Recipes

• Blackened Salmon with Cucumber, Tomato, Avocado Salad by Lemon Blossoms
• Farmer's Market Cobb Salad by Our Good Life
• Individual Sausage and Spinach Skillet Frittatas by Family Around the Table
• Peach Smoothie Bowls by SueBee Homemaker
• Stir Fry Chicken with Blistered Green Beans by A Day in the Life on the Farm
• Taco Stuffed Zucchini Boats by A Kitchen Hoor's Adventures

This meal goes from stove to table in just half an hour making it perfect for those days when you've been running around and come home starving.  

Entrees, Stir Fry, Chicken, Green Beans, Tomato, Chinese

Entrees, Chicken

Chinese

Yield: 3 servings

Author: Wendy Klik

Stir Fry Chicken with Blistered Green Beans

This quick and easy stir fry is chock full of vegetables that complement each other. Green Beans and Tomatoes grow together and go together perfectly.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1/2 c. chicken broth
• 1/2 c. dry white wine
• 1/4 c. soy sauce
• 1 T. cornstarch
• 2 t. sugar
• 2 t. toasted sesame oil
• 1 t. chili garlic sauce
• 4 T. peanut oil, divided
• 8 oz. fresh green beans, trimmed and cut in half
• salt to taste
• 1 lb. boneless, skinless chicken breast meat, cut in bite size pieces
• 1 c. halved grape tomatoes
• 2 t. ginger paste
• sesame seeds for garnish, if desired

Instructions

1. Whisk together the chicken broth, wine, soy sauce, corn starch, sugar, sesame oil and chili sauce.  Set aside.
2. Heat 2 Tablespoons of the peanut oil in a wok over med high heat.  Add the green beans and cook, tossing occasionally, until the beans begin to blister.  This should take about 5 minutes or so.  Remove blistered beans to a paper towel lined plate and season with salt.
3. Add remaining peanut oil to the wok.  When heated, add the chicken and stir fry until no longer pink, about 5 minutes or so. Transfer to plate with beans and wipe any remaining liquid from the wok.  
4. Return the wok to the heat.  Add the tomatoes and ginger.  Stir fry for about half a minute, until ginger is fragrant and tomatoes are heated.  Stir in reserved broth mixture and cook until slightly thickened.  Return the chicken and beans to the wok and continue to stir fry until the sauce is thickened and coating the chicken and vegetables.  
5. Remove to a serving bowl and sprinkle with sesame seeds, if desired.
6. Serve with steamed brown rice.

Notes:

Adapted from a recipe found in Cuisine at Home, Issue #141

Nutrition Facts

Calories

683.24

Fat (grams)

36.64

Sat. Fat (grams)

7.40

Carbs (grams)

18.01

Fiber (grams)

4.25

Net carbs

13.77

Sugar (grams)

7.31

Protein (grams)

62.89

Sodium (milligrams)

1599.07

Cholesterol (grams)

164.05

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