Stir-Fried Chicken with Green Beans & Mushrooms

Stir-Fried Chicken with Green Beans & Mushrooms
Photo by Scott Phillips


  • 1 Tbs. Thai Flavor Paste
  • ¼ tsp. sea salt
  • 6 oz. green beans, ends trimmed, sliced lengthwise into quarters (about 2 cups)
  • 8 oz. fresh brown or shiitake mushrooms, stems trimmed, caps thinly sliced (to yield about 2½-cups)
  • 1 or 2 fresh bird chiles or 1 fresh serrano chile or 1 small fresh jalapeño, minced
  • 2 Tbs. soy sauce
  • 3 Tbs. vegetable oil
  • + 4 more ingredients
    • ½ tsp. sugar
    • ¼ cup dry white wine
    • 1 boneless, skinless chicken breast (6-to 8-oz.), sliced thinly against the grain
    • 1 tsp. minced fresh ginger

Bring a medium pot of water to a boil over high heat. Add the quartered green beans and blanch until bright green and still crunchy but no longer raw tasting, about 1 minute. Drain, shock in cold water, drain again, and set aside. Heat the oil in a large skillet or stir-fry pan over high heat for...

View full recipe at Fine Cooking


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