Andrea wanted Asian, so that's what we did.
For the green beans: cut some smoked bacon into thick lardons and stirfry in a bit of peanut oil until they take on some color. Add chili-bean paste and some chopped ginger and cook a couple more minutes. Add green beans and some black vinegar, toss well, and cover. Cook, stirring occasionally, until the beans are ready to eat.
The chicken is from an old Minimalist recipe that is in Hesser. (I know I've done this recipe before, but I can't find it with blogger's search...): Marinate chicken leg quarters in soy sauce, garlic, and ginger for an hour or so. Brown the chicken well in peanut oil, then reduce the heat, cover, and cook until the chicken is done. Set the chicken aside. Add additional ginger and garlic to the cooking pan along with some sugar and cook until the sugar caramelizes. Add water and fish sauce to dissolve the caramel and then add back the chicken. Cook for another five or so minutes, turning occasionally, until the chicken is heated through and nicely glazed. At the last minute stir in some chopped cilantro. Serve the chicken topped with the sauce.
Together with some rice this made for a great meal.