Ginger Chicken Green Bean Noodles Recipes

CHICKEN AND GREEN BEAN NOODLE BOWL

Steps:

• Preheat the broiler. Line a baking sheet with foil.
• Toss the chicken breasts with 1 tablespoon of the honey, 1 tablespoon of the sesame oil, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl. Transfer the chicken to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the ramen for as long as specified on the package directions, then drain in a colander and set aside.
• Whisk 2 tablespoons of the rice vinegar with 1 tablespoon sesame oil in a large bowl. Add the green beans, cabbage, herbs and carrots and toss to coat.
• Whisk together the peanut butter, sriracha, 1/3 cup warm water, the remaining 2 tablespoons honey and remaining 1 tablespoon each sesame oil and vinegar in a large bowl until well combined. Season with salt. Add the noodles and toss to combine.
• Thinly slice the chicken. Divide the noodles among 4 bowls and top with the green bean slaw, chicken and peanuts.

LEMON-GINGER CHICKEN AND GREEN BEANS

Steps:

• Season chicken with salt, pepper, and zest. Heat 3 tablespoons oil in a large straight-sided skillet on high; add chicken and cook 4 minutes. Flip; add garlic, 1 teaspoon ginger, beans, and 1/3 cup water. Season with salt and pepper. Cover and simmer until chicken is just cooked through, 6 to 8 minutes. Coarsely chop cilantro.
• Bring 1 cup water to a boil in a small saucepan. Add a pinch of salt and couscous; remove from heat, cover, and let stand 5 minutes. Cut cucumbers into 1/2-inch pieces and tomatoes into 1/2-inch wedges. Toss both with 1/4 cup cilantro and remaining 1 teaspoon ginger and 3 tablespoons oil; season with salt and pepper. Fluff couscous with a fork; stir in remaining 1/4 cup cilantro. Slice chicken; serve, with beans, cucumber salad, couscous, and lemon.

CHICKEN, GINGER & GREEN BEAN HOTPOT

Steps:

• Heat the oil in a saucepan over a medium-high heat. Add the ginger, garlic and onion, and stir-fry for about 5 mins or until lightly golden. Add the fish sauce, sugar, chicken and stock. Cover and cook over a medium heat for 15 mins.
• For the final 3 mins of cooking, add the green beans. Remove from the heat and stir through half of the coriander. Serve with steamed rice and the remaining coriander scattered over.