Yellow Bean Chicken Recipes

Steps:

• Put the bean sauce, honey, rice wine, light soy sauce, 1 tablespoon peanut oil, brown sugar, dark soy sauce garlic and ginger into a bowl and stir to combine. Add the chicken and turn to coat. Cover the bowl, refrigerate and leave to marinate for a minimum of 1 hour and as long as overnight.
• Preheat a grill or grill pan over high heat, making sure the grates have been brushed clean and lightly oiled before cooking.
• Remove the chicken from the marinade. Reserve the marinade, transfer to a small pan and bring to a boil for 5 minutes. Set aside.
• Divide and thread the chicken onto the 4 bamboo skewers, 5 to 6 pieces of chicken per skewer. Grill the chicken on each side until charred, about 2 minutes. Turn the heat down to medium and place the green beans on the grill alongside the chicken skewers, basting the chicken and beans with the reserved marinade. Continue turning and basting every couple minutes until the outside edges are glazed and sticky and the chicken is cooked through; 10 to 12 minutes total. Serve hot or at room temperature, garnished with the chiles.

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth. Gradually add broth, milk, soy sauce, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. , Stir in 1/3 cup Parmesan cheese until melted. Add beans and chicken; toss to coat;. , Transfer to a greased 2-qt. baking dish; sprinkle with the remaining cheese. Bake, uncovered, at 375° for 15-18 minutes or until golden brown.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the olive oil, Worcestershire sauce, turmeric, mustard, and garlic.
• Arrange the chicken breast halves in a medium baking dish, and top each with 2 halves bacon. Brush with the glaze.
• Cover, and bake 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.