So this recipe is much tastier than it looks... I didn't have cornstarch, so I used flour.
The result is still ultimate deliciousness, but my sauce was not as translucent and not as pretty as it would have been otherwise;
When substituting flour for cornstarch you use 3TBS of flour for every 1 TBS of corn starch. Your sauce will be a lot thicker than with cornstarch, you may add small amounts of water until you reach you desired consistency.
This was based on a Pinterest recipe I found, which had excellent reviews-- the directions were poorly written and basically false (it did not take me 20 minutes!)
*FOR OVERNIGHT MARINATING: Allow +8 hours
*FOR IMMEDIATE MARINATING: ALLOW AT LEAST 30 minutes
***The longer you marinate, the better (12+ hours would be ideal)
Make your marinade:
1 1/2 pounds of chicken breast, cut into bite sized pieces
2 cups low/reduced sodium soy sauce
1c rice vinegar
Combined in a gallon-sized Ziploc bag and put chicken in.
Place in refrigerator until it's time to cook.
Sauce:
In a bowl, combine:
1/2TSP crushed ginger (I like the paste!)
juice and zest from 1 large lemon
1/8 c honey
Simmer your sauce. This builds flavor, makes it more robust.
Wash, chop and steam!
Steam your green beans in a pan with 1" water covering the bottom.
Put a cover on, cook until tender, but not completely done.
Put into pan with sauce. Cover, let simmer.
Saute, drain, combine.
It is very easy to overcook bite-sized pieces of chicken. Don't do this.
Put your chicken in a skillet, cook until both sides are browned. Don't cook all the way through.
Remove chicken from heat. Drain whatever liquid has come out.
Put chicken in pan with sauce.
By this time, your dish should be coming together nicely. Let simmer, until you are ready to serve.
Serve with rice or side of your choice. If you want to, top with (toasted) sesame seeds.
*Make sure you always taste your sauce, beans and chicken as you go. There are simple ways to avoid over or under cooking ingredients: Check, check and check again.
Also, always taste your sauce. For any sauce or dish that is imbalanced, there is always a solution.
Remember: Take a sip or two of water after/before each time you check your sauce/components. This prevents your pallet from becoming too familiar with the original taste, giving your taste buds a false reading.
Comments
Post a Comment