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

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