Chicken With Green And Yellow Beans Recipes

DIVINE CHICKEN WITH GREEN BEANS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned. Add garlic and onion, and reduce the heat to medium. Cook and stir just until fragrant. Mix in the green beans, cover and cook to your desired doneness, at least 5 minutes.
• Uncover, and stir in the cream and cheese just until everything is coated. Remove from the heat and enjoy.

YELLOW BEAN CHICKEN

Steps:

• Heat your oil or oil sprays in a wok or frying pan on medium heat. When hot enough, add the chicken and stir fry till browned all over.
• Add the veg and cook for about 5 mins.
• Meanwhile, mix the yellow bean and soy sauces, and rice wine vinegar in a little jug. Then stir enough water to give a nice thin sauce, though you could use less if you like thicker, stickier sauces.
• Pour the sauce into the wok and toss the chicken and veg around till it is well mixed in. Cook for about another 5 mins till the chicken is cooked, and the veg is tender but still with a little crunch
• Toss in some cashew nuts if you like them, and stir then through the veg for a minute to heat through.
• Serve with rice or egg noodles - why not try making some egg fried rice for a real Chinese feast?

CHICKEN WITH GREEN AND YELLOW BEANS

Steps:

• Place beans in a saucepan and cover with water; bring to a boil.
• Cook, uncovered for 3 minutes; drain and set aside.
• Pound chicken to 1/4 inch thickness; cut into 1/2 inch strips.
• In a large skillet, stirfry chicken in oil for 2 to 4 minutes or until no longer pink.
• Remove with a slotted spoon.
• In a small bowl, combine constarch and soy sauce until smooth.
• Drain the pineapple, reserving juice; set pinapple aside.
• Stir the juice into the soy sauce mixture; set aside.
• In the skillet, stirfry red pepper and onion for 5 minutes.
• Add the chicken, beans, pineapple, salt and ginger.
• Gradually stir in the soy sauce mixture.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Serve with rice.

CHICKEN AND TWO BEAN CHILI

Steps:

• Fill a large pot with lightly-salted water and bring to a boil. Boil the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes. Drain the chicken and place in a slow cooker.
• Heat the olive oil in a skillet over medium heat. Brown the onion and garlic in the hot oil, 5 to 7 minutes; scrape into the slow cooker.
• Add the black beans, great Northern beans, tomatoes with green chiles, tomato sauce, chicken stock, brown sugar, corn, vinegar, chili powder, cumin, cilantro, salt, and cayenne pepper to the slow cooker. Cook on High until the beans are tender, 3 to 4 hours. Stir the diced green, red, and yellow bell peppers into the chili and cook another 20 minutes.