Yellow Bean Chicken Recipes

BBQ YELLOW BEAN CHICKEN WITH GRILLED CHINESE LONG BEANS

Steps:

• Put the bean sauce, honey, rice wine, light soy sauce, 1 tablespoon peanut oil, brown sugar, dark soy sauce garlic and ginger into a bowl and stir to combine. Add the chicken and turn to coat. Cover the bowl, refrigerate and leave to marinate for a minimum of 1 hour and as long as overnight.
• Preheat a grill or grill pan over high heat, making sure the grates have been brushed clean and lightly oiled before cooking.
• Remove the chicken from the marinade. Reserve the marinade, transfer to a small pan and bring to a boil for 5 minutes. Set aside.
• Divide and thread the chicken onto the 4 bamboo skewers, 5 to 6 pieces of chicken per skewer. Grill the chicken on each side until charred, about 2 minutes. Turn the heat down to medium and place the green beans on the grill alongside the chicken skewers, basting the chicken and beans with the reserved marinade. Continue turning and basting every couple minutes until the outside edges are glazed and sticky and the chicken is cooked through; 10 to 12 minutes total. Serve hot or at room temperature, garnished with the chiles.

YELLOW BEAN CHICKEN

Steps:

• Heat your oil or oil sprays in a wok or frying pan on medium heat. When hot enough, add the chicken and stir fry till browned all over.
• Add the veg and cook for about 5 mins.
• Meanwhile, mix the yellow bean and soy sauces, and rice wine vinegar in a little jug. Then stir enough water to give a nice thin sauce, though you could use less if you like thicker, stickier sauces.
• Pour the sauce into the wok and toss the chicken and veg around till it is well mixed in. Cook for about another 5 mins till the chicken is cooked, and the veg is tender but still with a little crunch
• Toss in some cashew nuts if you like them, and stir then through the veg for a minute to heat through.
• Serve with rice or egg noodles - why not try making some egg fried rice for a real Chinese feast?

CHICKEN WITH GREEN AND YELLOW BEANS

Steps:

• Place beans in a saucepan and cover with water; bring to a boil.
• Cook, uncovered for 3 minutes; drain and set aside.
• Pound chicken to 1/4 inch thickness; cut into 1/2 inch strips.
• In a large skillet, stirfry chicken in oil for 2 to 4 minutes or until no longer pink.
• Remove with a slotted spoon.
• In a small bowl, combine constarch and soy sauce until smooth.
• Drain the pineapple, reserving juice; set pinapple aside.
• Stir the juice into the soy sauce mixture; set aside.
• In the skillet, stirfry red pepper and onion for 5 minutes.
• Add the chicken, beans, pineapple, salt and ginger.
• Gradually stir in the soy sauce mixture.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Serve with rice.