Chicken Breast with Chili Sauce & Lime with Spicy Green Beans

Adapted from Asian the essential recipe collection    

Ingredients:

4 boneless chicken breast pounded thin

2 garlic cloves, chopped

4 tsp brown sugar

3 tbsp lime juice

1 tbsp soy sauce

1 1/2 tsp chili sauce

1 tsp olive oil

2 tbsp sugar free cherry preserves

½ cup chicken stock

Salt and pepper

Fresh cooked rice (I used jasmine rice)

Directions:

Place the chicken breast in a nonmetallic dish.

Mix the garlic, sugar, lime juice, say sauce, and chili sauce together in a bowl, then spoon, over the chicken breast, turning well to coat evenly. Cover and let marinate in the refrigerator for at least 3 hours.

Drain the chicken, reserving the marinade. Heat a large, heavy-bottom skillet until very hot and brush with the oil. Add the chicken breast, and cook 5 minutes, or until brown turn the chicken over.

Continue cooking on the other side 3-4 minutes to brown. Add the reserved marinade, cherry preserve, and stock and simmer for 2-3 minutes. Season to taste with salt and pepper. Transfer to individual serving plates, serve on a bed of rice and spoon over the pan juices and serve hot.

Spicy Green Beans

Adapted from Asian the essential recipe collection

Ingredients:

5 ½ oz green beans trimmed

2 tbsp olive oil

4 dried chilies, chopped

1 garlic clove, finely sliced

6 thin slices of gingerroot

2 scallions, white part only, cut in diagonally into thin pieces

Pinch of salt

Directions:

Blanch the beans in a large pan of boiling water for 30 seconds.
Drain and set aside. In a preheated work or deep pan, heat 1 tablespoon of the oil. Over low heat, stir-fry the beans for about 5 minutes, or until they are beginning to wrinkle.
Remove from the wok and set aside. Add the remaining oil and stir-fry the chilies until they are fragrant.
Add the garlic, gingerroot, and scallions and stir-fry until begin to soften. Throw in the beans and toss, then add the sea salt and serve immediately.