Diced chicken breast (not pictured), fresh green beans, soy sauce, brown sugar, fresh ginger, garlic, egg whites, corn starch, salt pepper & red pepper flakes.
You'll notice no pepper flakes in the photo - all I had was crushed red pepper & my neighbor was out of flakes, too, so I went with what I had. I'm not entirely sure why I put the chili powder in the picture. We'll blame it on too many kids. They really do suck your brain dry. I had my 4 & a few of the neighbor kids here today. Totally their fault. Right? Can't possibly be my fault!
All right - let's get our hands dirty. Peel your garlic & ginger & dice them well.
Grab a medium bowl & mix together 1 table spoon of the corn starch & your water. Get that all combined and then add the garlic, ginger, soy sauce, brown sugar & 1/2 teaspoon of the red pepper flakes (I just did about 4-5 shakes of the powder).
Toss in the green beans & stir them around until they're well coated. Then set it aside.
Get a new bowl - one that'll fit all your diced up, raw chicken. In it mix together the egg whites, the rest of the corn starch & the salt & pepper. Add the chicken & mix it around until it's all covered in the goo.
Heat up a large skillet over med-high heat & add 1 tablespoon of oil. Let the oil get hot & then add about half the chicken & 1/4 tsp of the pepper flakes (which I omitted on the suspicion that the chicken would be the only part my children would eat - score one point for mommy instincts!) Do you know how to check if oil is ready for cooking? Run your fingers under the faucet & then flick a little water off your fingers into the oil. If it spits at you you're ready to go!
Avoid the hurry-up urge to do all the chicken at once. It'll stick together & leave you with a jumbo patty of chicken in the pan. Give it room to breathe & break it up with your wooden spoon as the coating starts to cook.
Move on to your second batch of meat & cook it just like you did the first - heat a new Tbsp of oil, add chicken, add pepper flakes.
Set it aside now & grab the bowl of beans. Give it another good stir & add pour them into the same skillet.
Let those go for 4-5 minutes, stirring every now & then. Then add the chicken back in the pan & heat it all together. Stir it around to distribute the sauce.
Serve it up over some brown rice (or white if you prefer!) and enjoy! I wasn't sure what to serve with this tonight - it had the meat, veggie & starch included in one - but I needed more on the plate so I went with Mandarin oranges! That's sort of Chinese, right? Mandarins!!?? LOL
YUM!!! Eat up!
1/4 cup cornstarch
1 lb green beans, trimmed & cut in half
4 cloves garlic, minced
2 inches fresh ginger, peeled and minced
3 Tbsp brown sugar
2 Tbsp soy sauce
1 tsp red pepper flakes
2 large egg whites
1/2 tsp salt
1/2 tsp pepper
1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
2 Tbsp vegetable or canola oil
Stir together 1 Tbsp cornstarch & 1/2 cup cold water in a medium bowl combined. Add garlic, ginger, sugar, soy sauce and 1/2 teaspoon of red pepper flakes. Stir to combine. Add green beans, stir again and set aside.
In another bowl, big enough to hold your chicken, whisk together the egg whites, remaining 3 Tbsp cornstarch, salt and pepper. Add chicken, toss to coat.
In a large nonstick skillet over medium-high heat, heat 1 Tbsp of oil and 1/4 teaspoon of red pepper flakes. Add half the chicken to skillet (lift with tongs & allow excess coating to drip into the bowl). Cook about 8-10 minutes, stirring & flipping to brown evenly. Transfer to a plate; repeat with remaining oil, chicken & red pepper flakes. Set aside.
In that same skillet over the same heat add the green bean mixture & all its liquid. Cover; cook until beans are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet. Stir everything together to distribute the sauce & bring the chicken to serving temperature.
Serve over hot rice.Source: Your Homebased Mom