Green Beans and Chicken with Black Bean Garlic Sauce
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Ingredients:
1/4 lb green beans – cut in 1 inch long
1/2 onion – sliced in half inch thick
1 tablespoon finely minced garlic
1 teaspoon finely minced ginger
2 to 3 dried chile peppers
2 tablespoon vegetable oil
1/2 teaspoon Sesame Oil
Sauce ingredients:
1 cup Chicken Broth
1 Tablespoon Soy Sauce
1 1/2 Tablespoon Black Bean Sauce w/ garlic
1 Tablespoon Sugar
1 Tablespoon Sesame Oil
2 teaspoon Cornstarch added to 1 Tablespoon Water (sauce thickener) – whisked
Instructions:
In a bowl, combine cut chicken, soy sauce, sherry, cornstarch, and vegetable oil. Mix until chicken is fully coated. Set aside in a fridge for at least 30 minutes.
Combine all the sauce ingredients in a bowl except the water/cornstarch mixture. Whisk until all ingredients are fully combined. Set aside.
Place wok over high heat. Add 1 Tablespoon vegetable oil, then swirl the wok around and side to side.
When the wok is very hot, add green beans then stir fry for 2 minutes. Add Chile peppers and onions then stir fry for 1 minute. Transfer in a bowl then set aside. Return wok over high heat.
Add 1 Tablespoon vegetable oil. When the oil is hot, add chicken and garlic. Stir fry until chicken is opaque. Gather and set chicken to the side of the wok.
Add sauce and let it boil. Return chicken and vegetables. Let it boil. Add water/cornstarch mixture. Let is boil until sauce thickens. Serve with rice.
From Wokwithray.net