• 1 ½ pounds boneless, skinless chicken thighs, cut in 2 inch chunks
  • 2 cups sliced brown mushrooms
  • 2 tablespoons cornstarch
  • 2 tablespoons oil
  • 1 pound fresh green beans, trimmed
  • 2 teaspoons ginger
  • 2 teaspoons minced garlic
  • ½ cup water
  • 3 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoon sesame seeds

A Chinese dish that is this well worth staying home for
Tales of the Dinner Belle
By Brenda Stanley
I love Chinese food, but I often feel like it is so much work to make at home. However, my Chinese chicken and green beans is not only easy to make, it just tastes better than anything I bring home in a box. The fresh green beans add a crunchy texture and the sauce is full of sesame sweetness with just touch of heat. I always use chicken thighs because they don’t dry out and have much more flavor than chicken breasts. I like to serve this dish over cauliflower rice that you can buy in a ready to steam bag, making this a quick and easy meal that is one the whole family will love.
Belle’s Chinese Chicken and Green Beans
1 ½ pounds boneless, skinless chicken thighs, cut in 2 inch chunks
2 cups sliced brown mushrooms
2 tablespoons cornstarch
2 tablespoons oil
1 pound fresh green beans, trimmed
2 teaspoons ginger
2 teaspoons minced garlic
½ cup water
3 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon brown sugar
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes
2 teaspoon sesame seeds
In a large plastic bag, place the chicken chunks. Sprinkle with the cornstarch and then close the bag and shake to coat. In a large rimmed fry pan, heat the oil. Place the chicken chunks into the oil and brown on all sides until no pink remains. Remove the chicken to a bowl and cover to keep warm.
Blanche the beans in a large pot of boiling water for about 4 minutes. Drain. In a small bowl, whisk together the ginger, garlic, water, soy sauce, cornstarch, brown sugar, sesame oil, red pepper flakes, and sesame seeds. In the same fry pan you cooked the chicken, add the beans and mushrooms and fry for a couple minutes. Add the sauce and the chicken and stir to coat everything and then cover and simmer for 5 minutes. Serve with steamed cauliflower rice or regular rice if desired.