Hot Szechuan Style Green Beans

D and I always joke about green beans. I didn't know they didn't come from a can growing up. He didn't know that you didn't have to cook them with a ham hock for 15 hours and have a pile of mush.

So we are almost always willing to try recipes for them.  I got this one from a Weight Watchers Chat Page.

Really, you should make these now.  They were delicious. We actually put the sauce on the boring chicken to help it get some flavor.  Will have these again.

Hot Szechuan Style Green Beans 

Posted by donna1408
POINTS: ___
4 servings

INGREDIENTS
2 tbsp soy sauce
1 tbsp rice wine vinegar
2 tsp sugar
1 serving(s) hot chili flakes, 1/4 tsp (we didn't have)
1/4 tsp crushed red pepper flakes (used 1/2 tsp)
1/4 tsp black pepper
1 tbsp olive oil
2 clove(s) garlic clove(s), minced
2 tbsp ginger root, minced
1 pound(s) cut green beans, fresh

INSTRUCTIONS
Cut beans 2 to 3inch lengths. In a small bowl, mix the soy sauce, rice vinegar, sugar, chili flakes and pepper. Place a large skillet over high heat, when the skillet is hot add the beans and 1/4 cup water. Cover and cook, stirring once, until the liquid is gone. Add the oil, garlic and ginger to the skillet, stir until the beans and garlic are slightly browned, 1 to 2 minutes. Add soy sauce mixture to the skillet, bring to a boil and stir until most of the liquid is evaporated and the sauce thickens and coats the beans, 2 to 3 minutes. Pour into a serving dish and serve hot or cold.

Crock Pot Honey Sesame Chicken

So D and I work really off hours related to each other. He is usually home for 2 or more hours before I get home. Or I am home 2 hours before he is. So we were looking for something that one of us could make, easily.

So D got to make this. It was really good. I'm glad he cut down the honey because the day after, it got sweeter. The only other thing is he forgot the Sesame, so it was just Honey Chicken.

D cooked it on high for 2 hours. We had with Hot Szechuan Style Green Beans. We would have again.

Crock Pot Honey Sesame Chicken

Posted by NCBeaches
Serves 4

Ingredients
6-8 boneless, skinless chicken thighs or 4 chicken breasts (about 2 pounds)
Salt and pepper
1/2 cup diced onion
2 cloves garlic, minced
1 cup honey (used 1/2 Cup)
1/4 cup ketchup
1/2 cup low-sodium soy sauce
2 tablespoons vegetable oil or olive oil
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch
1/3 cup water
2 packets minute rice, optional
1/2 tablespoon (or more) sesame seeds
3 scallions, chopped

Directions
Place chicken in Crock Pot and lightly season both sides with salt and pepper. In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours. Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions.

In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. (D put the sauce and the cornstarch into a pot, because our crockpot doesn't get that hot). Cover and cook sauce on high for ten more minutes, or until slightly thickened.

Add cooked rice to 4 plates, top with chicken and spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.

The Comfort of Cooking