Tuesday, February 12, 2013

Chinese Chicken and Greenbeans with Pecans

I came across some lovely fresh green beans at the market the other day and had a craving for the Chicken and Green bean dish our local Chinese restaurant makes.  
The dish I came up with did not resemble the one they make 
however it was delicious and my husband suggested I share my version with you.

  • 3 boneless chicken breasts sliced diagonally
  • 1/4 cup soy sauce
  • 1/2 cup cornstarch
  • 4 tablespoons cooking oil, divided
  • 2-3 cloves garlic 

  • 4 cups  whole fresh green beans

  • 1 shallot or small onion, sliced
  • 2 cups fresh sliced mushrooms

  • 1/4 cup honey
  • 1 teaspoon soy sauce
  • 1 teaspoon oyster sauce
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon grated fresh ginger or to taste
  • 1 1/4  cups chicken broth divided
  • 2 teaspoons cornstarch (second amount)

  • 1/2 cup pecans or walnuts, toasted
  • 1 tablespoon toasted sesame seed
  • 1 tablespoon chopped green onion
  1. Place chicken in small bowl and toss with soy sauce.  Let sit for 15 minutes.
  2. Place 1/2 cup cornstarch in a plastic bag.
  3. Chop garlic.
  4. Blanch green beans in boiling water for 1 or 2 minutes, 
  5. Drain beans and plunge into cold water.  Drain and set aside.
  6. Drain chicken and drop several pieces at a time into the bag with the cornstarch.  Shake until chicken is coated and repeat with remaining chicken.
  7. Heat 2 tablespoons oil in a skillet and when it is hot, fry half of coated chicken pieces with 1/2 of the sliced garlic.  Do not crowd pan. 
  8.  When chicken is done (cut into one piece to check for doneness) remove from pan to a plate.  Add more oil to pan if needed and repeat with remaining chicken and garlic. 
  9.  In the same pan, saute shallot and mushrooms in 2 teaspoons oil  
  10. Add honey, soy sauce, oyster sauce, rice vinegar and 1 cup chicken broth to the pan with the fresh grated ginger.  Simmer  briefly to blend flavours.
  11.  Mix 2 teaspoons cornstarch and remaining 1/4 cup chicken broth and add to sauce gradually until sauce  simmers and thickens slightly.
  12. Add chicken and green beans, cooking just until heated.
  13. Remove to a serving platter and top with pecans, sesame seed and chopped green onions.
  14. Serve over rice.
Serves 4


  1. sounds and looks YUMO---def going to try this

  2. That looks delicious Bev!! Your picture is great. I think I always "crowd" my chicken pieces when frying them in my Wok! I need to try making this your way. Thanks for the recipe!

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  4. I really should know by now that I should not visit this site when I am hungry! ;)

  5. This is my favorite dish to order when we get Chinese takeout. Your version looks real good Bev!

  6. Bev, your version looks so much better and so much healthier looking than most Chinese restaurants. I will definitely be trying this for the weekend. I also just purchased beautiful green beans at our Costco and always have mushrooms and chicken breasts. In fact, I have all these ingredients. Thank you for always sharing wonderful recipes.

  7. Would you please verify the amount of chicken breast. Is this 3 whole breasts? The chickens these days are so large that using 3 whole ones would be a lot of chicken.

  8. I made this for dinner this evening and it was so good! I did do some changing and substituting for ingredients I didn't have on hand, but the result was great. We did have to add salt at the table which we usually don't do, so I will salt it next time. I used lower sodium soy sauce so that may have made the difference. I served it over brown rice. The only drawback is that it took a lot of time.