Sesame-Spiced Chicken Stir-Fry with Crisp Green Beans and Shiitake

1. Prepare the Sauce

Whisk together the chicken broth, 3 tablespoons soy sauce, 2 tablespoons dry sherry, Asian chili-garlic sauce, sugar, toasted sesame seeds, 1 teaspoon toasted sesame oil, and 1 teaspoon cornstarch in a small bowl.

2. Marinate the Chicken

In a medium bowl, combine 1 minced garlic clove, grated ginger, 1 teaspoon vegetable oil, ¼ cup soy sauce, ¼ cup dry sherry, and water. Add the sliced chicken breasts, making sure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes.

3. Coat the Chicken

Mix 2 tablespoons sesame oil, 1 tablespoon cornstarch, and flour in a medium bowl. Toss the marinated chicken in this mixture to coat it evenly.

4. Cook the Chicken

Heat 2 teaspoons vegetable oil in a 12-inch nonstick skillet over high heat. Add half of the chicken pieces and cook for about 1 minute on the first side and 30 seconds on the second side until golden brown. Transfer the chicken to a plate and repeat with another 2 teaspoons of vegetable oil and the remaining chicken.

5. Cook the Vegetables

In the same skillet, heat 1 tablespoon vegetable oil and add the green beans. Cook for about 1 minute, then add the shiitake mushrooms and continue cooking for another 3 minutes until the mushrooms are lightly browned. Making space in the center of the skillet, add the remaining garlic and ginger mixture. Stir and cook for about 15-20 seconds until fragrant.

6. Combine and Serve

Return the chicken to the skillet and pour in the prepared sauce. Add 1 teaspoon sesame oil and an additional teaspoon of toasted sesame seeds. Reduce the heat and stir everything together for about 30 seconds until the sauce thickens and coats the chicken and vegetables evenly. Serve hot.