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Ginger Chicken with Shiitakes and Green Beans

Photo: Brian Kennedy; Styling: Claire Spollen

Hands-on time 25 mins
Total time 25 mins
Yield

Serves 4 (serving size: about 2 cups)

Using frozen green beans in a high-heat stir-fry gives you an as-good-as-fresh crispness without having to take the time to snap all those ends.

Ingredients

  • 2 tablespoons canola oil, divided
  • 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
  • 1 1/2 tablespoons minced peeled ginger
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt
  • 9 ounces shiitake mushrooms, stemmed and caps quartered
  • 1/4 cup dry sherry
  • 1 (10-ounce) package frozen whole green beans
  • 1/2 cup unsalted chicken stock
  • 1 1/2 tablespoons lower-sodium soy sauce
  • 1 1/2 tablespoons oyster sauce
  • 2 2/3 cups cooked soba (about 4 1/4 ounces uncooked buckwheat noodles)

Nutrition Information

  • calories 336
  • fat 10.2 g
  • satfat 1.3 g
  • monofat 5.4 g
  • polyfat 2.6 g
  • protein 31 g
  • carbohydrate 28 g
  • fiber 4 g
  • cholesterol 63 mg
  • iron 2 mg
  • sodium 630 mg
  • calcium 52 mg

How to Make It

  1. Heat a large cast-iron skillet or wok over high heat. Add 1 tablespoon oil; swirl to coat. Add chicken in a single layer; cook 4 minutes or until browned, stirring after 2 minutes. Add ginger, garlic, and salt; stir-fry 30 seconds. Remove chicken mixture to a plate.

  2. Add remaining 1 tablespoon oil to pan; swirl to coat. Add mushrooms; stir-fry 2 minutes. Add sherry; cook 1 minute. Add green beans, chicken stock, soy sauce, and oyster sauce; cook 3 minutes or until beans are thoroughly heated. Add noodles and chicken to pan; cook 1 minute or until noodles are heated and chicken is done, tossing to coat with sauce.