Makes: 4 servings
Start to Finish: 20 minutes
3 cups loose-pack frozen cut green beans, C&W®
1 tablespoon water
1⁄4 cup dry sherry, Christian Brothers®
1⁄4 cup reduced-sodium chicken broth, Swanson®
2 tablespoons soy sauce, Kikkoman®
1 tablespoon bottled minced garlic, Christopher Ranch®
1 tablespoon dark sesame oil
2 teaspoons Szechuan seasoning, Spice Islands®
1 1⁄2 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
1⁄4 cup cornstarch
3 tablespoons canola oil, Wesson®
1⁄4 cup coarsely chopped fresh basil
In a microwave-safe bowl, combine green beans and the water. Cover with plastic wrap; microwave on high setting (100% power) for 7 to 8 minutes or until crisp tender. Drain well.
In a small bowl, stir together sherry, chicken broth, soy sauce, garlic, sesame oil, and Szechuan seasoning; set aside. In a large zip-top plastic bag, combine chicken and cornstarch. Seal bag; shake to coat chicken. Remove chicken from bag; shake off excess cornstarch.
In a large skillet, heat canola oil over medium-high heat. Add chicken pieces to hot oil; cook about 7 minutes or until cooked through, turning to brown on all sides. Add green beans to skillet; toss with chicken. Add sherry mixture to skillet. Bring to a boil; reduce heat. Simmer for 5 minutes. Stir in basil.