AFFILIATE_ID -1 CATEGORIES CATEGORY_ID -1 ITEM_TYPE_ID 102 NAME main USER_ADDED COURSE_ID 0 COURSE_NAME -- CUISINE_ID -1 DIFFICULTY 0 DIRECTIONS 1. Whisk the chicken broth, soy sauce, sherry, chili sauce, sugar, cornstarch, 2 teaspoons of the roasted sesame seeds, 1 teaspoon of the sesame oil, and 1 teaspoon of the garlic together in a small bowl until combined. Combine the remaining 2 teaspoons garlic, the ginger, and 1 teaspoon peanut oil in a small bowl. 2. Heat 2 teaspoons peanut oil in a 12-inch nonstick skillet over high heat until smoking; add half of the chicken in a flat, even layer. Cook until golden brown on the first side, about 1 minute; turn the chicken pieces and cook until lightly browned on the second side, about 30 seconds. Transfer the chicken to a clean bowl. Repeat with an additionally 2 teaspoons peanut oil and the remaining chicken. 3. Add 1 tablespoon peanut oil to the now empty skillet; heat until just smoking. Add the green beens and cook stirring occasionally, for 1 minute; add the mushrooms and stir-fry until the mushrooms are lightly browned and softened, about 3 minutes. Push the vegetables to the sides of the skillet to clear the center; add the garlic-ginger mixture to the clearing and cook, mashing the mixture with a spoon, until fragrant and gold brown, 30 to 45 seconds, then stir the mixture into the beens and mushrooms. Continue to stir-fry until the beans are tender-crisp, about 30 seconds longer. Return the chicken to the skillet. Whisk the sauce to recombine, then add to the skillet; reduce the heat to medium and cook, stirring constantly, until the sauce is thicken and the chicken is cooked through, about 30 seconds. Transfer to a serving platter, drizzle with the remaining 1 teaspoon sesame oil , and sprinkle with the remaining 1 teaspoon sesame seeds. INGREDIENTS DESCRIPTION low-sodium chicken broth DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT cup QUANTITY 1/2 DESCRIPTION soy sauce DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT tablespoons QUANTITY 3 DESCRIPTION dry sherry DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT tablespoons QUANTITY 2 DESCRIPTION Asian chili sauce DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT tablespoon QUANTITY 1 DESCRIPTION Asian chili sauce DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT teaspoon QUANTITY 1 DESCRIPTION sugar DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT tablespoon QUANTITY 1 DESCRIPTION sugar DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT teaspoon QUANTITY 1 DESCRIPTION cornstarch DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT teaspoon QUANTITY 1 DESCRIPTION sesame seeds DIRECTION toasted in a skillet, 7 to 10 minutes INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT tablespoon QUANTITY 1 DESCRIPTION toasted sesame oil DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT teaspoons QUANTITY 2 DESCRIPTION garlic DIRECTION minced INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT cloves QUANTITY 3 DESCRIPTION fresh ginger DIRECTION minced INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT teaspoon QUANTITY 1 DESCRIPTION DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT Peanut or vegetable oil QUANTITY DESCRIPTION recipe Marinated Velveted Chicken for Stir-Fry DIRECTION 1 tablespoon sesame seeds added to the flour mixture INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT QUANTITY 1 DESCRIPTION green beans DIRECTION ends trimmed, and cut on bias into 1-inch pieces INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT pound QUANTITY 1 DESCRIPTION shiitake mushrooms DIRECTION stems discarded, caps sliced 1/8-inch thick INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT ounces QUANTITY 8 KEYWORDS main MEASUREMENT_SYSTEM 0 NAME Spicy Stir-Fried Sesame Chicken with Green Beans and Shiitake Mushrooms NOTE NUTRITION PREP_TIMES PUBLICATION_PAGE SERVINGS 4 SOURCE The New Best Recipe SUMMARY TYPE 102 URL YIELD