Garlic Tamari Chicken with Sautéed Green Beans
Chicken breasts can be a little boring sometimes but this recipe gives it a glamorous makeover via a lacquering of garlicky tamari glaze. Not only does it add a gorgeous shine, it brings some serious yumminess to the table. This flavor-amped chicken is served with crisp-tender green beans and fragrant jasmine rice.
Before we start let’s go over a couple of things. The difference between Sautéing and Frying is subtle but substantial? Frying is a catch all term that includes sautéing, but also deep-frying and shallow-frying, both methods use a lot more oil than sautéing; oven-frying, aka baking with oil; and stir-frying, which involves higher heat and a wok. Sautéing can be described as a skillet or pan on the stovetop, and involves heating the least amount of oil possible over medium-high heat.
Now the question is when should you sauté? Sautéing is a quick, high-heat method ideal for foods that only need brief cooking, such as tender vegetables, steaks, and chicken breast. Sautéing is also useful for browning aromatics before making a soup or stew, and meats before or after a braise.
Garlic-Tamari Chicken with Sautéed Green Beans
- small saucepan
- microplane or grater
- medium skillet
- fine-mesh sieve
- neutral oil such as canola
- kosher salt & pepper
- all-purpose flour
- 2 tbsp white wine vinegar
- 4 tbsp butter
- 2 tbsp Sugar
- Jasmine Rice
- Fresh Ginger
- Green Beans
- Chili Garlic Sauce
- 2 Boneless Skinless Chicken Breasts
- Cook rice: Rinse rice in a fine-mesh sieve until water runs clear. Drain and transfer to a small saucepan. Add 1¼ cups water and ½ teaspoon salt; bring to a boil. Cover and cook over low heat until rice is tender and water is absorbed, about 17 minutes.
- Prep ingredients: Peel and finely chop 1½ teaspoons garlic. Finely grate 1 teaspoon of ginger. Trim scallions, then thinly slice, keeping dark greens separate. Trim ends from green beans. Coarsely chop peanuts.
- Prep sauce: In a measuring cup, stir to combine ½ cup water, tamari, 2 tablespoons each vinegar and sugar, and ½ teaspoon of the chili garlic sauce.
- Cook green beans: Heat 1 tablespoon oil in a medium skillet over medium-high. Add green beans, and season with salt and pepper. Add 1 tablespoon water, cover and cook until tender and browned in spots, 2–3 minutes. Transfer to a plate and cover to keep warm. Add ¼ cup flour to a shallow bowl or plate and season with salt and pepper.
- Brown chicken: Pat chicken dry. Using a meat mallet or heavy skillet, pound to an even ¼-inch thickness, if necessary. Coat chicken in seasoned flour, tapping off excess. Heat 1½ tablespoons oil in same skillet over medium-high. Cook chicken until browned and cooked through, 2–3 minutes per side. Transfer to plate with green beans; cover to keep warm. Let skillet cool for 5 minutes.
- Make sauce & serve: Heat 2 tablespoons butter in same skillet over medium. Add garlic, ginger, and scallion whites and light greens; cook, stirring, until fragrant, 30 seconds. Add sauce. Bring to a boil; cook until sauce reduces to ½ cup, 5–7 minutes. Serve chicken with sauce on top, garnished with scallion dark greens and peanuts, with green beans and rice alongside.
Calories 930kcal, Fat 40.0g, Proteins 48.0g, Carbs 96.0g
Soy, Peanuts, Wheat and Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
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