Chicken Stir Fry with Broccoli, Green and Yellow Beans

More CSA-inspired goodness, this time with green and yellow beans as the centerpiece. I can't remember where I got this recipe, but modified it a bit from the original - didn't have any red pepper sauce. It was delicious and literally took me maybe 10-15 minutes to throw together. We marinated our chicken the night before when we cooked another chicken dish, and this made it even faster and easier. I also tossed on a bit of the thai peanut sauce noted in the previous recipe at the end, which gave some additional flavor.

* 6 ounces boneless, skinless chicken breasts, cubed
* 3 tablespoons soy sauce
* 3/4 teaspoon Asian spice blend
* 1/4 cup vegetable oil
* 1/2 pound green beans, stem ends trimmed, cut into 3-inch lengths (we used green and yellow)
* 1 tablespoon minced garlic
* 1/4 cup roughly chopped cashews
* 2 tablespoons hoisin sauce
* 1 teaspoon sesame oil
* 1 tablespoon lightly toasted white sesame seeds
* 1/4 teaspoon red pepper flakes
* Chopped green onions

Directions

In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes. (We just marinated our chicken in a thai peanut marinade from Whole Foods the night before and threw it in the pan.)

In a large wok, heat the oil over high heat and cook some of the green onions. Add the chicken and stirring constantly, cook until brown, 1 to 2 minutes. Add the beans and stir-fry until wrinkled, stirring, about 2 to 3 minutes; add the broccoli about a minute after the beans. Add the garlic and cook, stirring, for 10 seconds. Add the cashews, hoisin, remaining 3 teaspoons of soy sauce, sesame oil, sesame seeds, and red pepper flakes. Stir to coat, and cook for 1 minute. Remove from the heat and serve immediately over white rice. Garnish with green onions.