Spicy Chicken and Green Beans


  • 6 tbsp. soy sauce
  • 4 tsp. sugar (I used Splenda)
  • 4 tsp. garlic, minced
  • 2 tbsp. fresh ginger, grated
  • 2 tbsp. sesame oil
  • 2 tsp. hot garlic chili sauce
  • 1 tbsp. cornstarch, dissolved in 2 tbsp. cold water
  • 1 tbsp. olive oil
  • 1 1/2 lbs. chicken, cut into 1-inch pieces
  • 4 cups fresh green beans, trimmed
  • Toasted sesame seeds, for garnish
  • Rice, for serving

Combine soy sauce, sugar, garlic, ginger, sesame oil and chili sauce in a small bowl and whisk to combine. Set aside.

Heat a large pot of water to boiling. Add green beans and cook for three minutes. Remove from water and place in an ice bath to stop the cooking process. Once cooled, drain and set aside.

Meanwhile, in a large skillet, heat oil over medium heat. Add chicken and cook until browned and cooked through, about 5 minutes. 

Once cooked through, add the soy sauce mixture. Stir in the dissolved cornstarch and stir, letting the mixture return to a simmer for about a minute, or until thickens. Add green beans and stir to combine. Serve over rice.

by The Savvy Kitchen