China Lily Green Bean Chicken
This divine dish (from a fave Chinese restaurant in Utah Valley) simply explodes with flavor. My family loves it so much that I batch cook the sauce and freeze it in individual portions, taking this meal from the ‘tedious’ category to the ‘quick as poptarts’ category. Dinner’s done in 5 minutes using ready-made sauce, frozen green beans and grilled chicken strips. It’s instant food…made from scratch.
1 onion, sliced top to bottom like an apple (not in rings—Orientals love to slice at groovy angles)
Fresh or frozen green beans (12 ounce or more)
Grilled Chicken Strips or thin-sliced uncooked chicken
½ Tablespoon minced garlic
1 Tablespoon butter
½ Tablespoon black pepper (use 1 Tablespoon for more spicy)
8 Tablespoon soy sauce (I use Bragg’s Liquid Aminos, wheat free, sugar free and preservative free)
1/2 cup pureed oysters (or 1/2 C Oyster Sauce)
2 Tablespoon honey
1 Tablespoon almond meal (instead of wheat flour or cornmeal to thicken.
Sauté first 3 ingredients in a little oil (we use olive or canola). Then blend all the sauce ingredients in a bowl with a hand blender (hate to wash the big blender) and pour over sauteed veggies and meat. Boil until sauce bubbles and thickens. Serve over warm brown rice. Heaven, Amen.
China Lily’s Black Pepper Sauce (mass quantities)
12 Tablespoons garlic powder or 12 minced garlic cloves
4 cubes butter
12 Tablespoons black pepper
12 cups soy sauce
12 cups pureed oysters (not necessary to make oyster sauce separately)
3 cups honey
1.5 cups almond meal
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