Best 3 Emerils Chicken Stir Fry With Green Beans Recipes

Tantalize your taste buds with Emeril's enticing Chicken Stir-fry with Green Beans, a vibrant and flavorful dish that embodies the culinary magic of the renowned chef. This delectable stir-fry features tender chicken and crisp green beans enveloped in a savory sauce, complemented by a medley of aromatic vegetables. The symphony of flavors, textures, and colors in this dish is sure to delight your senses and leave you craving more. In this article, you'll discover the secrets behind Emeril's exceptional stir-fry, including a step-by-step guide to recreate this culinary masterpiece in your own kitchen. We'll also unveil a treasure trove of additional stir-fry recipes, each offering a unique twist on this beloved dish. From a spicy Szechuan Chicken Stir-fry to an exotic Thai Basil Chicken Stir-fry, these recipes will take you on a culinary journey around the world. Get ready to embark on a flavor-filled adventure as we delve into the world of Emeril's Chicken Stir-fry and its delectable variations.

Here are our top 3 tried and tested recipes!

EMERIL'S CHICKEN STIR FRY WITH GREEN BEANS

Emeril's Chicken Stir Fry With Green Beans image

Make and share this Emeril's Chicken Stir Fry With Green Beans recipe from Food.com.

Provided by Dudemickgal

Categories < 60 Mins

Time 33m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

6 ounces chicken breasts, boneless, skinless and sliced 1/8 in. thick
3 tablespoons soy sauce
3/4 teaspoon Asian seasoning, blend
1/4 cup vegetable oil
1/2 lb green beans, stem ends trimmed, cut into 3 in. lengths
1 tablespoon garlic, minced
1/4 cup cashews, roughly chopped
2 tablespoons hoisin sauce
1 teaspoon sesame oil
1 tablespoon white sesame seeds, lightly toasted
1/4 teaspoon roasted garlic red pepper sauce (recommended ( sriracha)
1 1/2 teaspoons red pepper flakes

Steps:

In a bowl, combine chicken, 4 1/2 t. soy sauce, and asian spice blend. Toss to coat and let sit for 10 minutes.
In a large saute pan, heat oil over high heat. Add chicken and stirring constantly, cook until brown, 1-2 minutes. Add beans and stir fry until wrinkled, stirring, about 2-3 minutes. Add garlic and cook, stirring, for 10 seconds. Add cashews, hoisin, remaining 3 t. soy sauce, sesame oil, sesame seeds, red pepper sauce and red pepper flakes. Stir to coat and cook for 1 minute. Remove from heat and serve over rice.

FRIED CHICKEN, EMERIL STYLE

Fried Chicken, Emeril Style image

Haven't had any luck making fried chicken? Give this one a try. Serve this with buttered corn and mashed potatoes.

Provided by cookiedog

Categories Chicken

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 quart buttermilk
1/2 cup emeril's essece seasoning, divided, recipe follows
2 tablespoons salt
2 tablespoons sugar
1 head garlic, cloves peeled and crushed
2 whole chickens (3 1/2 to 4-pounds each, cut into 8 pieces each)
4 cups all-purpose flour
2 tablespoons cayenne pepper
peanut oil, for frying
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Combine the buttermilk, 1/4 cup Essence, salt, sugar, and garlic in a large nonreactive bowl. Stir to blend. Immerse the chicken in the mixture, cover and refrigerate for at least 4 hours and for up to 24 hours.
Combine the flour, the remaining 1/4 cup Essence, and the cayenne in a large doubled brown paper bag or plastic freezer bag and shake to blend. Drop the chicken, a few pieces at a time, into the flour mixture and shake thoroughly to completely coat. Remove the chicken and shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place the coated chicken on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.
Heat 4 inches of oil to 300 degrees F over medium-high heat in a medium Dutch oven or heavy pot. Fry the chicken in batches, skin side down, until golden brown, about 10 minutes. Turn and fry until golden brown on the second side, 8 to 10 minutes longer. Remove the chicken and drain on paper towels. (Note: An even oil temperature is the key to success; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. And the temperature should remain between 280 degrees F and 300 degrees F at all times.) Allow the chicken to rest at least 5 minutes before serving.
Bayou Blast: Combine all ingredients thoroughly.
Yield: 2/3 cup.

Nutrition Facts : Calories 1048.5, Fat 55.4, SaturatedFat 16.1, Cholesterol 248.7, Sodium 3849.5, Carbohydrate 64.8, Fiber 4, Sugar 10.5, Protein 69.4

LEMON CHICKEN STIR-FRY WITH GREEN BEANS

Lemon Chicken Stir-Fry with Green Beans image

A fresh-tasting sauce made with lemon, sesame oil, and ginger perks up stir-fried chicken breast and green beans in this weeknight-friendly dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

Ingredients

1 1/4 pounds boneless, skinless chicken breast, cut into small pieces Kosher salt and freshly ground pepper
1/3 cup cornstarch
1 1/2 cups low-sodium chicken broth
2 teaspoons grated lemon zest, plus 3 tablespoons fresh juice
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon minced ginger (from a 1-inch piece)
1/2 cup safflower oil
12 ounces green beans, trimmed and halved on the bias
Steamed white rice, for serving

Steps:

Pat chicken dry with paper towels; toss with 1 teaspoon salt, 1/2 teaspoon pepper, and cornstarch. Combine broth, lemon zest and juice, sugar, sesame oil, ginger, and 1 teaspoon salt; stir until sugar dissolves. In a large skillet (preferably cast-iron) over medium-high, heat 1/4 cup safflower oil until shimmering. Add beans and cook, stirring occasionally, until they blister in places, 3 minutes. Transfer to paper towels with a slotted spoon; sprinkle with salt.
Add 1/4 cup safflower oil to skillet; heat 1 minute. Add chicken; cook, stirring once, 4 minutes. Transfer to paper towels; discard oil. Add broth mixture. Simmer, scraping up browned bits with a spatula, 1 minute. Return chicken and beans to skillet. Simmer until sauce thickens and coats chicken, 2 to 3 minutes. Serve over rice.

Tips:

Use fresh ingredients for the best flavor.
Cut the chicken and vegetables into uniform pieces so they cook evenly.
Marinate the chicken in the soy sauce, rice wine, and cornstarch mixture for at least 30 minutes, or up to overnight. This will help to tenderize the chicken and add flavor.
Heat the wok or large skillet over high heat until it is very hot. This will help to sear the chicken and vegetables and prevent them from sticking.
Add the chicken to the wok or skillet and cook, stirring constantly, until it is browned on all sides.
Add the vegetables and cook, stirring constantly, until they are tender-crisp.
Add the sauce and cook, stirring constantly, until the chicken and vegetables are coated.
Serve immediately over rice or noodles.

Conclusion:

This Emeril's Chicken Stir-Fry with Green Beans is a quick and easy weeknight meal that is packed with flavor. The chicken is tender and juicy, the vegetables are crisp-tender, and the sauce is flavorful and slightly spicy. This dish is sure to be a hit with the whole family.