Thursday, October 21, 2010

Lemon-Ginger Chicken with Sweet and Sour Green Beans

Photo courtesy of
Well, the CIA Cookbook is three for three. During the week Jason always requests boneless, skinless, chicken whatever. This was very quick and could easily be thrown together after work. These are seperate recipes in the CIA Cookbook, but they work really well together. It turned out to be a great, healthy dinner that was full of flavor.

Lemon-Ginger Chicken
*Recipe courtesy of The CIA Cookbook

  • 4 tbsp lemon zest
  • 2/3 cup lemon juice
  • 4 tsp ginger, peeled and minced
  • 4 tsp light brown sugar, firmly packed
  • 1 tbsp peanut oil
  • 1 tbsp salt, or to taste
  • 4 Szechuan chili peppers, dried, seeds removed (optional)
  • 3 lb chicken thighs, boneless, skinless (I used a combo of breasts and thighs. You can really use any kind of chicken you want.)
  1. Combine the lemon zest, lemon juice, ginger, brown sugar, oil, salt, and chiles in a zip-close plastic bag. Add the chicken, squeeze out the air, and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 15 minutes.
  2. Spray a grill or broiler rack with nonstick spray. Preheat the grill or broiler on high. If broiling, position the rack about 5 inches from the heat source. Grill or broil the chicken until cooked through, about 6 minutes per side. (Time will vary depending on what kind of chicken you use.)
Sweet and Sour Green Beans
*Recipe courtesy of the CIA Cookbook

These green beans were so good that you could double or triple the sauce and make it a main dish. Just add some shrimp or more of your favorite stir fry vegetables and serve over brown rice.
  • 1 lb green beans, trimmed, cut into 2-inch lengths
  • 2 tbsp soy sauce
  • 2 tbsp hoison sauce
  • 2 tbsp rice wine vinegar
  • 2 tsp peanut oil
  • 1 tsp (or to taste) hot pepper sauce (I used a few squirts of Sriracha.)
  • 1 garlic clove, minced
  • One 8-oz can water chestnuts, sliced, drained
  • 1 tsp dark sesame oil
  1. Place the green beans in a steamer basket and set in a saucepan over 1 inch of boiling water. Cover and steam until just tender, about 5 minutes; drain.
  2. Combine the soy sauce, hoison sauce, vinegar, and hot pepper sauce in a small bowl.
  3. Put 2 teaspoons of peanut oil in a wok or large skillet, and set over high heat. Add the green beans and garlic. Stir-fry the beans for 2 minutes; add the soy sauce mixture and cook, stirring, about 2 minutes. Stir in the water chestnuts and drizzle with the sesame oil. Serve immediately.