Chicken Stir-Fry with Green Beans

This recipe, adapted from an Emeril recipe, has an amazing garlic and hoisin sauce and is a great way to use fresh green beans from your home garden. We added extra veggies for a bit more variety.

1-3/4 pounds Boneless, Skinless Chicken Breasts, cut into 1/8-inch strips
6 TB Soy Sauce
1-1/2 tsp Asian 5-Spice Blend (this can be found in the spice aisle)
Peanut Oil
2 cups Green Beans, cut into 1-inch pieces
1 cup Snow Peas, ends cut off and cut into 1-inch pieces
4 Medium Carrots, cut into thin julienne strips
2 TB Minced Garlic
1/2 cup Chopped Cashews
4 TB Hoisin Sauce
2 tsp Sesame Oil
3 tsp Sriracha Oriental Hot Sauce (or more to taste)
1/2 tsp Red Pepper Flakes, crushed (or more to taste)
Chopped Green Onions for Garnish

In a glass bowl, combine the chicken strips, 3 tablespoons soy sauce and the 5-spice powder. Toss chicken to coat and let sit for 15 minutes.

In a large wok or saute pan, heat 2 - 3 tablespoons peanut oil until shimmering. Add the chicken, working in batches if needed. Cook just until brown about 2 - 3 minutes. Add the green beans, snow peas and carrots and stir-fry 3 minutes. Add the garlic, cook 1 minute longer. Add the cashews, hoisin and 2 tablespoons soy sauce, sesame oil, red pepper sauce and red pepper flakes. Stir well and cook 1 minute. Remove from heat and serve over white or brown rice and a sprinkle of chopped green onions.