{"id":17704,"date":"2014-09-24T21:09:07","date_gmt":"2014-09-24T21:09:07","guid":{"rendered":""},"modified":"2014-09-24T21:09:55","modified_gmt":"2014-09-24T21:09:55","slug":"Marisa-Sung-s-Chinese-Chicken-and-Green-Beans","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17704","title":{"rendered":"Marisa Sung’s Chinese Chicken and Green Beans"},"content":{"rendered":"

Ingredients:<\/strong>
\n3 tbsp. olive oil
\n1 1\/2 lbs. of boneless chicken breast cut into strips
\n1 medium Spanish onion thinly sliced
\n1 can of low fat low sodium chicken broth
\n1 ounces of fresh green beans
\n1\/2 cup of thinly sliced celery
\n1 can water chestnuts; drained and sliced
\n1 can sliced mushrooms; drained
\n3 tbsp. sherry
\n3 tbsp. soy sauce
\n1 tbsp. cornstarch
\n1\/2 tsp. Himalayan salt<\/p>\n

Steps:<\/strong>
\nHeat oil in Chinese Wok over direct flame
\nSautee chicken until well done over high flame for about 15 minutes; stirring often
\nAdd onion slices; stir and cook until limp = 3-5 mins.
\nAdd broth slowly; bring to a boil
\nStir in beans, celery, water chestnuts and mushrooms
\nCover; cook until celery is tender yet retains a crispiness; about 4 mins.
\nCombine remaining ingredients; mix until smooth and stir into hot mixture
\nHeat until mixture thickens, stirring constantly
\nServe with either hot fluffy white or brown whole grain rice<\/strong>
\nYield = 4 servings<\/strong><\/p>\n

The World of Henry Orient<\/strong>
\n