Chicken with green beans – this is an ELB version of a stir fry that our family loves. I believe that the original version uses shrimps but allergies made me switch it to chicken. It’s still really good! And if you do want to try it with shrimps, just replace the chicken with the same amount of shrimps.
I use garlic powder and minced dried onions because I find the flavor is more pronounced than using fresh, when steaming is the method used for cooking. If you don’t keep those in your panty, feel free to use fresh.
Of course, as with all my cooking (not really baking though!) recipes, feel free to add or remove ingredients and use this mainly as a guide. Make it your own! And I hope you enjoy the end product of your efforts! ❤️
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
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100 grams diced chicken breasts
10-12 pieces green beans, trimmed, and cut into 1 inch pieces
1/2 teaspoon garlic powder, or 1 teaspoon fresh minced garlic
1/2 teaspoon dried minced onion, or 1 tablespoon fresh chopped onions
1 teaspoon oyster sauce
1 teaspoon soy sauce
3 tablespoons water
2 teaspoons cornstarch
Dash of ground black pepper
2 ELB cups rice
2 ELB cups water
1/2 teaspoon turmeric powder
1/2 teaspoon Knorr chicken and tomato bouillon powder
1. Place chicken, green beans, garlic, onion, oyster sauce, soy sauce, water, cornstarch, and pepper in the big ELB bowl.
2. Mix until cornstarch dissolves. Place bowl on the ELB base.
3. If cooking rice, place rinsed and drained rice in the small nesting bowl, add water, turmeric, and bouillon powder. Stir. Place bowl on top of the bigger bowl. Add 3 ELB cups water to the base, cover and let steam until it shuts off, about 55 minutes.
4. Carefully open the ELB, remove the bowls and check chicken and rice for doneness. Serve hot, over rice, if cooked together.
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