Sesame Chicken
with Green Beans and Shiitake Mushrooms
- 1 cup low-sodium chicken broth
- 2 Tbsp rice vinegar
- 2 Tbsp low-sodium soy sauce
- 3 Tbsp brown sugar
- 1 Tbsp toasted sesame oil
- 4 Tbsp sesame seeds, divided
- 1 tsp chili paste
- 2 Tbsp cornstarch
- 2 Tbsp oil
- 2 garlic cloves
- 1 Tbsp fresh minced ginger root
- 1 lb boneless, skinless chicken breast, sliced into 1⁄2-inch strips
- 4 cups green beans, ends trimmed
- 3 cups shiitake mushrooms, stemmed and sliced into 1⁄4-inch-thick slices
- Cooked brown rice (optional)
- Whisk broth, vinegar, soy sauce, sugar, sesame oil, 1 tablespoon of the sesame seeds, the chili paste, and cornstarch together in a bowl. Set aside.
- Heat oil in a large skillet or wok over medium heat. Add garlic and ginger and sauté for 1 minute. Add chicken and sauté for 4 minutes. Add green beans and sauté for 8 minutes. Add mushrooms and sauté for 3 minutes.
- Add broth mixture. Increase heat to high and cook until sauce is thickened, about 2 to 3 minutes.
- Garnish with the remaining 3 tablespoons of sesame seeds. Serve alongside brown rice, if desired.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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