Kosher Blog

Hot Stir-Fried Chicken and French Beans

The Shavuot recap is on its way, but in the meantime, I’m all about meat — can’t get enough of it. After catching a whiff of the Chinese take-away near the office, I had my heart set on something Asian for dinner. I decided to crack open a cookbook I’ve had on my shelf for two years and have hardly used — the China Moon Cookbook by Barbara Tropp. The style of the book just oozes “1992,” but it sets some very useful cooking paradigms. The key to the following recipe — which I’ve adapted from “Stir-Fried Chicken in Hot Bean Sauce” — is the “velvet marinade” and poaching of the chicken pieces. This combination of techniques makes for perfectly cooked, tender chicken breast chunks, and even worked okay with only very minimal (15 minutes) marinating. Plus, the sauce ingredients are proportioned very well and produces a thick, spicy coating for chicken and vegetables that isn’t at all gloppy or overwhelming. My adaptation eliminates many of the vegetables called for in the original, with the hope of simplifying the recipe for quicker preparation and paring it down to its most important, and flavorful, components.

HOT STIR-FRIED CHICKEN AND FRENCH BEANS
5-6 servings

Chicken and Marinade
* 2 large egg whites
* 2 Tbsp. dry sherry
* 2 tsp. kosher salt
* 2 lb. boneless, skinless chicken breasts, cut into ribbons 2 inches long and 1/4 inch wide

Aromatics
* 4 cloves of garlic, finely minced/crushed
* 2 Tbsp. finely minced fresh ginger
* 1 small bunch scallions, white and light green parts, sliced

Sauce
* 1 cup chicken consomme
* 2 Tbsp. chili-garlic sauce
* 2 Tbsp. dry sherry
* 2 Tbsp. rice vinegar
* 1 tsp. sugar
* 4 Tbsp. soy sauce

* 12 oz. haricots verts, or thin green beans
* 1 hot green chili, seeded, sliced thinly
* 4 Tbsp. vegetable oil
* 2 Tbsp. cornstarch dissolved in 3 Tbsp. cold water

1. In a large bowl or plastic container with lid, briskly whisk together the marinade ingredients until smooth and thick. Add the chicken and toss well. Seal tightly and marinate for 3 to 24 hours (less if in a pinch).
2. Combine the aromatics in a small bowl, cover until ready to use.
3. Combine all of the sauce ingredients in a bowl. Stir to blend, leaving the spoon in the bowl.
4. About 15 minutes before serving, bring 8 cups of water to a steaming near simmer. Add the marinated chicken, stir gently to separate the shreds, and poach until almost entirely white, 60 to 70 seconds. Drain promptly (a colander is helpful) and set chicken aside. It will be cooked on the outside, but a bit raw in the middle.
5. Heat a large, heavy skillet or wok over high heat until hot enough to evaporate a bead of water on contact. Add 2 tablespoons of the oil and swirl to glaze the pan. Reduce the heat to medium, add the haricots verts, and stir-fry until crisp-tender and slightly browned. Remove from pan and reserve.
6. Add remaining 2 tablespoons of oil to the hot pan, add the aromatics, and stir gently until fully fragrant, 15 to 20 seconds, adjusting the heat so they foam without browning. Add the sliced chili and cook briefly.
7. Stir the sauce ingredients and add to the pan. Raise the heat to high, and bring the sauce to a simmer. Stir the cornstarch mixture to recombine it and add it to the pan. Stir until the sauce turns glossy, 10 to 20 seconds. Add the chicken and beans, and toss gently to cook through, about 30 seconds.
8. Serve at once over hot rice.