Serving Size:1 1/3 cups chicken mixture + 1/3 cup pickled vegetables each
Makes:5 cups chicken stir-fry and 1 1/2 cups pickled vegetables
Marinate:30 mins to 1 hr
Chile-Garlic Korean-Style Chicken Stir-Fry
Prepare Quick-Pickled Vegetables. In a medium bowl combine the next five ingredients (through garlic). Transfer half of the mixture to a small bowl. Add chicken to the remaining mixture in medium bowl. Toss to coat. Add honey and cornstarch to soy sauce mixture in small bowl, stirring to dissolve cornstarch.
In a large wok or nonstick skillet cook beans in just enough boiling water to cover about 4 minutes or just until crisp-tender; drain beans in colander. Carefully wipe wok dry.
In the same wok heat sesame and canola oils over medium-high heat. Add onion and red pepper; cook and stir 4 to 5 minutes or until crisp-tender. Remove vegetables from the wok. Add half of the chicken to wok; cook and stir over medium-high heat 3 to 4 minutes or until chicken is no longer pink. Remove chicken from wok. Repeat with remaining chicken. Return chicken, green beans, onion, and red pepper to wok. Stir sauce well. Add to wok; cook and stir until thickened and bubbly.
To serve, divide chicken mixture among four plates. Drain Quick-Pickled Vegetables; spoon vegetables over chicken mixture. Sprinkle with sesame seeds.
In a small saucepan combine the first five ingredients (through red pepper). Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Remove from heat. Add remaining ingredients; stir until well combined. Cover and let stand at room temperature 30 to 60 minutes. Drain before serving.