Cook The Book: Three Cup Chicken With Green Beans

• 3 pounds boneless chicken breasts and/or thighs, sliced against the grain to 1/4-inch-thick pieces
• 1 tablespoon cornstarch
• 1/3 cup soy sauce
• 1/3 cup plus 2 teaspoons sesame oil
• 20 cloves of garlic, smashed or coarsely chopped
• 20 slices of fresh ginger
• 1/3 cup rice wine
• 3 tablespoons sugar
• 1 pound green beans, ends trimmed and snapped in half to roughly 2-3-inch pieces
• 2 scallions, chopped
• 2-3 dried whole red chilies (optional)
• 1 large bunch Thai basil leaves
• Rice for serving

1. Mix chicken pieces in cornstarch and two teaspoons of soy sauce in a bowl. Cover and chill to marinate at least 30 minutes, or up to overnight.
2. In a large nonstick pan, heat sesame oil with the chilies, garlic and ginger until oil just begins to bubble.
3. Add chicken and stir to brown pieces on all sides a little bit. Add rice wine, remaining soy sauce, and sugar. Stir until boiling, then cover.
4. Let simmer on medium-low 8 minutes or slightly longer if using chicken with bones. Add the green beans and basil and stir the pan to evenly distribute them. Cover partially and continue cooking for 5 minutes.
5. Add scallions and toss once more.
6. Serve with white rice.

chicken breasts, cornstarch, soy sauce, sesame oil, garlic, ginger, rice wine, sugar, green beans, scallions, red chilies, basil, serving

Taken from www.seriouseats.com/recipes/2010/02/cook-the-book-boneless-san-bei-gi-three-cup-chicken-with-green-beans-recipe.html (may not work)