One of my favorite menu items at pretty much any Chinese restaurant is “spicy string beans”. They’re a little bit sweet, a little bit salty and have the potential to make my nose run if they’re made how I like them. Normally I like to eat them when I’m at my local Chinese place or from takeout containers while sitting on my couch watching Scandal (that show is such a guilty pleasure…so good!). BUT in the interest of healthy eating and trying to save a few bucks I started making them at home, and I have to say they’re not bad. Plus it’s a super quick meal to make….always a plus.
Spice String Beans with Chicken and Brown Rice
WWPointsPlus: 6 (when served with chicken and 1/2 cup brown rice)
- 1 12oz bag fresh or frozen string beans
- 1-2 cloves garlic, minced
- 1/4 cup reduced sodium soy sauce
- 2 tsp brown sugar
- 1 tsp red pepper flakes (I usually add a bit more for some extra heat)
- dash of sesame oil (optional)
- chicken breast sliced into small pieces (optional)
- brown rice (I buy mine frozen….so quick and easy!)
- Add about a 1/2 tsp of sesame oil or other oil of your choice to a pan or wok and heat on medium for 1-2 minutes.
- Cook your chicken breast until fully done and remove from pan.
- If necessary add a little more oil to your pan then add green beans and stir for 2-3 minutes.
- Add the soy sauce, garlic, brown sugar and red pepper flakes to the pan and toss to coat your beans.
- Continue cooking another 3-5 minutes until beans are tender.
- Return chicken to the pan to heat. If you are using frozen brown rice go ahead and throw that in too. No sense using another dish!
Serve piping hot in a bowl. If you’re like me and sometimes eat too quickly get some chop sticks….those will slow you down and make it feel more like takeout!