Sesame Chicken stir-fry with Green Beans and Mushrooms

This recipe is based on the recipe from Cooks Illustrated (subscription required).

NOTES:

1. The original recipe calls for shiitake mushrooms. Crimini worked just fine.

2. Mushrooms and green beans can be sliced ahead of time (see recipe for details)

3. Half of the sesame seeds can be toasted ahead of time by toasting in small dry skillet on medium heat about 4 mins until golden.

4. Mince the ginger while preparing the dish, not ahead of time. This modified recipe doubles the original amount of ginger.

5. To make the raw chicken easier to slice, freeze it for 20 mins.

6. We hope to make this recipe with snow pea pods in lieu of the green beans.

7. For 4 people, prepare a cup or 1-1/2 cups of white rice. For 2 people, prepare 1/2 to 1 cup.

INGREDIENTS (1/2 amounts are in parentheses):

1 lb (1/2 lb) boneless, skinless chicken breasts or tenders

2 Tbl (1 Tbl) sesame seeds, divided into 3 parts, with all but 1 Tbl (1-1/2 tsp) toasted

1 Tbl (1-1/2 tsp) raw seeds for coating; 

2 tsp, toasted (1 tsp) for stir fry; 

1 tsp, toasted (1/2 tsp) for finishing touches

Marinade for chicken

1/4 cup soy sauce (1/8 cup)

1/4 cup dry sherry (1/8 cup)

1 cup water (1/2 cup)

 

Coating for the chicken

2 Tbls (1 Tbl) toasted sesame oil

1 Tbl (1-1/2 tsp) cornstarch

1 Tbl (1-1/2 tsp) regular flour

1 Tbl (1-1/2 tsp) untoasted white sesame seeds

For the stir fry

1/2 cup low sodium chicken broth (1/4 cup)

3 Tbls soy sauce (4-1/2 tsp or 1 Tbl + 1-1/2 tsp)

2 Tbls dry sherry (1 Tbl)

4 tsp Asian chili sauce (2 tsp)

3 tsp sugar (1-1/2 tsp)

1 tsp cornstarch (1/2 tsp)

1 Tbl white sesame seeds (1-1/2 tsp)

2 tsp toasted sesame oil (1 tsp)

3 med cloves garlic (3 small cloves)

2 tsp fresh minced ginger (1 tsp)

3/4 lb green beans (3/8 lb) -- or -- 2 cups snow pea pods (1 cup)

8 oz mushrooms (4 oz)

vegetable oil or peanut oil

PREPARATION:

1. Put the chicken in the freezer while beginning to prepare the marinade and the vegetables, etc. Set a timer for 20 mins.

2. Cut the green beans on the bias into 1" pieces (or trim and remove the tough fiber of the pea pods). Set aside.

3. Cut the mushrooms. Set aside.

4. Toast half of the sesame seeds on a dry skillet on medium heat until golden, about 4 mins.

5. Prepare the marinade in a medium bowl and set aside.

6. When chicken is partially frozen, take it out of the freezer, trim excess fat, press thicker parts with the flat size so the whole breast is about 1/4" thick; then cut into pieces about 1" long. Set aside.

7. Add chicken to marinade, stir to break up clumps, cover tightly and refrigerate for 20-60 mins.

8. While chicken is marinating, mince the garlic and ginger into a small bowl; set aside.

9. In a medium bowl, prepare the coating for the chicken by mixing together the sesame oil, cornstarch, flour, and raw sesame seeds.

10. Drain cut chicken in strainer; press out excess liquid and toss in coating mixture until evenly coated.

11. In a small bowl, whisk together chicken broth, soy sauce, sherry, chili sauce, sugar, cornstarch, 1 tsp (1/2 tsp) toasted sesame oil, 1 clove minced garlic, and all but the reserved toasted sesame seeds. Set aside.

12. In another small bowl, combine remaining 2 cloves garlic, minced ginger, and 1 tsp (1/2 tsp) oil. Set aside.

13. In a large 12" nonstick or enamel-coated skillet, heat about 2 tsp (1 tsp) oil over high heat until smoking.

14. If making a full recipe, add half of the coated chicken and spread gently into one layer, cooking without stirring. (Maybe make on a griddle in one layer....?) 

• If making half a recipe, add all the coated chicken in one flat even layer. 

15. Cook until golden brown on one side, about 1 minute, then turn pieces and cook until lightly browned on second side for another 30 secs. Transfer chicken to a clean bowl.

16. For a full recipe, lower the heat to medium, add more oil, and repeat previous two steps with remaining chicken.

17. Add a Tbl of oil to now-empty skillet, heating on med-high until smoking.

18. Add green beans (snow pea pods) and cook, stirring occasionally, about 1 minute.

19. Add mushrooms and stir-fry until mushrooms are lightly brown, about 3 mins.

20. Push veggies to the perimeter of the skillet, place garlic and ginger mixture in center and mash with spoon until fragrant, 30-45 secs.

21. Stir mixture into vegetables and stir until beans/peapods are tender, about 30 secs. and add chicken back.

22. Whisk sauce that had been set aside to recombine, then add to skillet.

23. Reduce heat to medium and stir constantly until sauce is thickened and chicken is cooked through, about 30 secs.

24. Transfer to serving platter, sprinkle with remaining teaspoon (1/2 tsp), and serve with rice and extra toasted sesame oil.