Warm Green Beans, Chicken and Orange Salad

Before I jump into a cleansing program (I wonder when would that be), which I haven’t done for the past few months, I need to use up some leftovers from the holidays. First, there’s the Hainanese chicken that I ordered from my friend RJ who is working as a chef instructor at the Center for Culinary Arts, Manila. The chicken is tender and moist, and they are still good after 2-3 days. Then, I have some oranges which were given to us along with some other fruits.



Most of us have eaten a lot of rich foods last month and I believe you still have some of them in the fridge such as cakes and other sweets, some smoked ham and other processed meat. Good thing we were also given a lot of fruits such as apples and pears. My sister-in-law also bought some vegetables and quite a handful of green beans. When I need a quick vegetable side dish, I always do some sautéed green beans in butter and garlic but for a change I wanted to do something to make use of the leftovers that I have. Something light but still flavorful. This is also a good transition from eating too many rich foods to neutral flavor foods.



Never underestimate the health benefits of green beans. They may be a curse to my brother because his gout reacts to it but lately the green bean has been his best friend. They are a good source of vitamin A and C, and the minerals iron and zinc. They are also high in fiber so load up for a healthy and clean colon.



This salad is a good mixture of flavor. It is also a cross-between a warm salad and a stir-fry. I minimized the amount of condiments used such as soy sauce and focus more on the flavors of each ingredient. I added some chicken so won’t feel deprived, oranges for its tanginess and sweetness, some green onions for pungency and cashews for extra crunch and good fats.

I’m not ready yet to do a cleansing program but I can definitely eat a cleaner diet by mixing them with some fresh and healthy ingredients.



Warm Green Beans, Chicken and Orange Salad

Makes 5-6 servings

¾ lb green beans
2 green onions
¼ cup soaked and dehydrated cashews (optional)
3 oranges
2 cups diced chicken (I'm using Hainanese Chicken)

¼ cup light soy sauce, or to taste
2 tbsp sesame oil

2 tbsp rice bran oil or grapeseed oil
2 tbsp water

To prepare your mise en place, trim the top and tails of the green beans and sliced thinly on a bias, about 1/8-inch pieces. Trim the root of the onions and finely chop, then roughly chop the cashews.

Zest the skin from one orange using a microplane zester, then peel and segment the oranges (see technique below from Rouxbe Online Cooking School). Squeeze out the juice and save.

Next remove the chicken from the bones and cut into bite-sized pieces. Save the bones to make your next batch of chicken stock.

Gather the soy sauce and the sesame oil.

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To cook the green beans, heat a large skillet over medium-high heat, and then add the oil. When the oil is hot, add the green beans and stir until coated with oil, then add the water. Cover and cook for 2 -3 minutes, until the beans are brightly colored and tender but slightly crunchy; shake the pan midway through to ensure even cooking.

To serve the salad, remove the pan and transfer the green beans to a large bowl and stir in the green onions, cashews, orange zest and segments and the chicken. Season with soy sauce, sesame oil and some of the orange juice. Toss gently and taste again.

Serve warm.

Notes:

Gluten-free (when wheat-free soy sauce or tamari is used)

Soaked and dehydrated cashews – they are simply nuts soaked in water for a few hours and dehydrated in a very low oven.

Enjoy.

Love and light,



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