Chinese | Chicken & Green Beans in Plum Sauce

Posted on February 6, 2018

I received a jar of Plum Sauce with my Try the World subscription. I wanted to make something easy and not too sweet. I looked at several recipes and came up with this. I skip the usual step of marinating the chicken, just to make it quick. It turned out great and we've made it several times. Try the World is a subscription service that sends you a box of food items from a featured country once a month. I had been wanting to try it for a few years now. It seems that after I subscribed, they changed it to where they sometimes just send out a mix of stuff. Right now, I can't recommend them, but we are still having fun with the items that they send us.

Yield: 2 people

Ingredients

12 ounces green beans, washed, trimmed and cut into 2" pieces

12 ounces boneless, skinless chicken breasts, cut into 1" pieces

2 tablespoons grapeseed oil (or other high-heat oil)

1/2 teaspoon ginger, micro-planed (or minced)

2 cloves garlic, micro-planed (or minced)

2 tablespoons Plum Sauce (Lee Kum Kee brand)

1/2 tablespoon mirin cooking wine

1/2 tablespoon dark soy sauce

salt

freshly ground black pepper

 

Method

Lightly season chicken with salt and pepper. Line plate with paper towels. Heat wok. Once hot, add 1 tablespoon of the oil. Add green beans, stir-fry for 3 minutes. Remove green beans using slotted spoon to paper towel lined plate.

Add 1 tablespoon oil to the wok. Add chicken. Stir-fry for 5 to 6 minutes, or until chicken is cooked. Add mirin and soy sauce. Stir-fry for 30 seconds. Add garlic and ginger. Stir-fry for 30 seconds. Add green beans. Add Plum Sauce. Stir-fry for 30 seconds.

 

(Recipe by Brenda.)