Instructions

• In a bowl, combine the 12 oz chicken pieces, 1/2 tsp salt, 1 lightly beaten egg, 2 tbsp corn starch, and 1 tbsp canola oil. Mix until the chicken pieces are thoroughly coated.
• Heat a large skillet over medium-high heat. Add 1 tbsp vegetable oil and 1 tbsp sesame oil and heat until shimmering.
• Add the coated chicken to the skillet in a single layer. Cook, stirring occasionally, until the chicken is golden brown and cooked through (about 4–6 minutes). Transfer the chicken to a paper-towel-lined plate and set aside.
• In the same skillet, add the 2 cups trimmed fresh green beans. Sauté over medium-high heat for 5 minutes.
• Add the 16 oz baby portabello mushrooms to the skillet and continue cooking for an additional 5 minutes, until the green beans and mushrooms are tender.
• Stir in 1 clove minced garlic and 1 tsp ginger; cook until fragrant, about 30 seconds.
• Add 2 tbsp soy sauce and 2 tbsp balsamic vinegar to the skillet and stir to coat the vegetables.
• Return the cooked chicken to the skillet and toss to coat with the sauce. Heat together for 1–2 minutes, then remove from heat and serve immediately.