China Lily Green Bean Chicken

This divine dish simply explodes with flavor AND it comes from a favorite Chinese restaurant of ours in Utah Valley.  Timesaving tip: To make this recipe a cinch to fix, make up a large pot of the sauce, then store in Ziploc bags in the freezer. This favorite dish has now moved from the ‘tedious’ category to the ‘Quick as Poptarts’ category. Dinner’s done in 5 minutes using ready-made sauce, frozen green beans and grilled chicken strips. It’s instant food…made from scratch.


1 onion, sliced top to bottom like an apple (not in rings—Orientals love to slice at groovy angles)

Fresh or frozen green beans (12 ounce or more)

Grilled Chicken Strips or thin-sliced uncooked chicken


½ Tablespoon minced garlic

1 Tablespoon butter

½ Tablespoon black pepper (use 1 Tablespoon for more spicy)

8 Tablespoon soy sauce (I use Bragg’s Liquid Aminos, wheat free, sugar free and preservative free)

1/2 cup pureed oysters (or 1/2 C Oyster Sauce)

2 Tablespoon honey

1 Tablespoon whole wheat flour (or cornstarch for gluten free)

Sauté first 3 ingredients in a little oil (we use olive or canola). Then blend all the sauce ingredients in a bowl with a hand blender (hate to wash the big blender) and pour over sauteed veggies and meat.  Boil until sauce bubbles and thickens. Serve over warm brown rice.  Heaven, Amen.


China Lily’s Black Pepper Sauce (mass quantities)

12 Tablespoons garlic powder or 12 minced garlic cloves

4 cubes butter

12 Tablespoons black pepper

12 cups soy sauce

12 cups pureed oysters (not necessary to make oyster sauce separately)

3 cups honey

1.5 cups whole wheat flour (or cornstarch for gluten-free)

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China Lily Green Bean Chicken

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