Sesame Chicken and Green Beans

Sesame chicken and green beans may overtake Sriracha Chicken Stir Fry as my most favorite quick and easy stir fry dish, especially since it doesn't involve peeling any carrots, which I despise.  I had never made a stir fry using boneless chicken thighs before and I totally regret not trying it sooner.  It made for such a flavorful dish that wasn't dried out at all, it really was amazing.  This meal was a huge hit at our house, which meant the leftovers all got sent out for lunch.  Which made me a little bit sad that I didn't get any.  Next time, I will be sure to make more!  This dish was inspired by Tastes Lovely, but very little of the recipe stayed the same.  I really changed up most of it to better suit my tastes.

Sesame Chicken and Green Beans

2 tablespoons soy sauce
1 tablespoon oyster sauce
½ cup chicken broth
1 tablespoon corn starch
1 teaspoon Sriracha
½ teaspoon sesame seed oil
1 teaspoon rice vinegar
1 teaspoon minced ginger
1 garlic clove, minced

2 teaspoons vegetable oil
1 pound green beans, chopped
½ yellow onion, sliced
1 pound skinless, boneless chicken thighs, cut into bite sized pieces
1 tablespoon sesame seeds
2 cups cooked white rice

In a small bowl, whisk together the soy sauce, oyster sauce, broth, corn starch, Sriracha, sesame oil, rice vinegar, ginger and garlic. Set aside.

Heat a wok or large skillet over medium-high heat the vegetable oil. Add the green beans, onion and chicken; saute for 3 to 5 minutes, until the beans are crisp tender and chicken is cooked through. Pour the sauce over the chicken and vegetables, toss well to coat. Cook for 1 to 2 minutes, until the sauce thickens. Sprinkle with the sesame seeds and serve over rice.

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