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    Sichuan Chicken With String Beans

    Defined Dish
    DF
    GF
    ​

    -

    분량

    -

    총 시간
    요리 시작

    재료

    P2 pounds boneless, skinless chicken breasts

    4 tablespoons avocado oil

    1 tablespoon arrowroot starch

    1 teaspoon kosher salt

    ½ teaspoon freshly ground black

    pepper

    ¼ cup coconut aminos

    4 garlic cloves, minced

    1 tablespoon rice vinegar

    2 teaspoons fish sauce

    (I use Red Boat)

    1 (1-inch) piece fresh ginger, finely grated

    ½ teaspoon toasted sesame oil

    ½ teaspoon crushed red pepper

    flakes

    ½ teaspoon freshly ground

    Sichuan peppercorns

    (I grind in a coffee grinder)

    1 pound green beans

    2 cups sliced shiitake mushrooms (about

    3½ ounces)

    방향

    Place the chicken breasts on a cutting board and cover them with a sheet of parchment paper. Using a meat mallet or the back of a skillet, tenderize the meat, pounding each breast until it is about ¼ inch thick. Remove and discard the parchment paper, then cut the chicken into ½-inch pieces.

    In a large bowl, combine the chicken with 1 tablespoon of the avocado oil, the arrowroot, salt, and pepper. Toss to evenly coat and set aside.

    In a small bowl, whisk together the coconut aminos, garlic, rice vinegar, fish sauce, ginger, toasted sesame oil, red pepper flakes, and ground Sichuan peppercorns. Set aside.

    In a large nonstick skillet over medium-high heat, heat 2 tablespoons of the avocado oil. Working in batches so you don't crowd the pan, add the chicken pieces and arrange them in a single layer. Cook until the chicken is golden brown on each side and cooked through, 3 to 4 minutes per side. Transfer the chicken to a plate and repeat until all of the chicken is cooked.

    In the same skillet over medium-high, heat the remaining 1 tablespoon avocado oil. Add the green beans and stir-fry until slightly charred, about 3 minutes. Add the sliced mushrooms and cook, stirring, for about 2 more minutes.

    Return the cooked chicken to the skillet and add the coconut amino mixture. Cook, stirring occasionally, until the sauce has thickened and reduced, about 3 more minutes. Add salt and pepper to taste, if desired.

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    요리 시작

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    재료

    P2 pounds boneless, skinless chicken breasts

    4 tablespoons avocado oil

    1 tablespoon arrowroot starch

    1 teaspoon kosher salt

    ½ teaspoon freshly ground black

    pepper

    ¼ cup coconut aminos

    4 garlic cloves, minced

    1 tablespoon rice vinegar

    2 teaspoons fish sauce

    (I use Red Boat)

    1 (1-inch) piece fresh ginger, finely grated

    ½ teaspoon toasted sesame oil

    ½ teaspoon crushed red pepper

    flakes

    ½ teaspoon freshly ground

    Sichuan peppercorns

    (I grind in a coffee grinder)

    1 pound green beans

    2 cups sliced shiitake mushrooms (about

    3½ ounces)

    방향

    1

    Place the chicken breasts on a cutting board and cover them with a sheet of parchment paper. Using a meat mallet or the back of a skillet, tenderize the meat, pounding each breast until it is about ¼ inch thick. Remove and discard the parchment paper, then cut the chicken into ½-inch pieces.

    2

    In a large bowl, combine the chicken with 1 tablespoon of the avocado oil, the arrowroot, salt, and pepper. Toss to evenly coat and set aside.

    3

    In a small bowl, whisk together the coconut aminos, garlic, rice vinegar, fish sauce, ginger, toasted sesame oil, red pepper flakes, and ground Sichuan peppercorns. Set aside.

    4

    In a large nonstick skillet over medium-high heat, heat 2 tablespoons of the avocado oil. Working in batches so you don't crowd the pan, add the chicken pieces and arrange them in a single layer. Cook until the chicken is golden brown on each side and cooked through, 3 to 4 minutes per side. Transfer the chicken to a plate and repeat until all of the chicken is cooked.

    5

    In the same skillet over medium-high, heat the remaining 1 tablespoon avocado oil. Add the green beans and stir-fry until slightly charred, about 3 minutes. Add the sliced mushrooms and cook, stirring, for about 2 more minutes.

    6

    Return the cooked chicken to the skillet and add the coconut amino mixture. Cook, stirring occasionally, until the sauce has thickened and reduced, about 3 more minutes. Add salt and pepper to taste, if desired.