• ½ cup low-sodium chicken broth
  • 3 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon Asian chili sauce
  • 1 teaspoon Asian chili sauce
  • 1 tablespoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon sesame seeds, toasted in a skillet, 7 to 10 minutes
  • 2 teaspoons toasted sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • Peanut or vegetable oil
  • 1 recipe Marinated Velveted Chicken for Stir-Fry, 1 tablespoon sesame seeds added to the flour mixture
  • 1 pound green beans, ends trimmed, and cut on bias into 1-inch pieces
  • 8 ounces shiitake mushrooms, stems discarded, caps sliced 1/8-inch thick


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.

MacGourmet downloadSpicy Stir-Fried Sesame Chicken with Green Beans and Shiitake Mushrooms. To import, drag image to your MacGourmet recipe box.