Soy-Glazed Chicken or Steak with Blistered Green Beans

Elizabeth Kurtz Elizabeth Kurtz
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This classic meal is so good that my kids eat it right off the pan. Babies to seniors request it and never tire of the flavor combination. I think it’s Asian fusion at its best, and it’s great whether you make it with chicken or steak. Thin steaks should be soaked or rinsed in cold water a few times before slicing, as they tend to absorb the salt in the kashering process.

1h 30m 6
Easy Gluten Free Low Carb Meat Freezer-Friendly

Contains: Soy, Sesame

Directions

  1. Preheat oven to 425 degrees Fahrenheit.

  2. In a zip-top bag, mix garlic, ginger, soy sauce, sugar, oil, vinegar, and crushed red pepper. Add chicken or steak and coat in the marinade.

  3. Marinate at least 30 minutes and up to four hours.

  4. Add green beans and scallions to a sheet pan. Place steak or chicken on top and pour marinade over everything. Toss to coat green beans and scallions.

  5. Bake 25–30 minutes, until green beans are wilted and blistered and the steak or chicken is cooked through.

Credits

Notes:
Raw chicken or steak may be frozen in the marinade for up to 2 months.

Description:
Photography by Chay Berger

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2 Comments

Devorah Hirth •

Are the green beans supposed to be fresh or frozen?

Raquel Malul Kosher.com Team •
Reply to Devorah Hirth

I think you could use either.

Devorah •

By sliced chicken do you mean slices of raw schnitzel? Or something else?

Raquel Malul Kosher.com Team •
Reply to Devorah

Yes- thinly sliced chicken cutlets.

Devorah •
Reply to Raquel Malul

Thank you!