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This hearty string bean chicken stir fry has become my weeknight dinner savior when I need something delicious and satisfying without spending hours in the kitchen. The tender chicken pieces and crisp-tender green beans coated in a rich brown sauce create the perfect balance of protein and vegetables in one simple dish.
I first created this recipe when trying to replicate my favorite Chinese takeout dish at home. After several attempts perfecting the sauce and cooking technique, my family now requests this instead of ordering out. The secret is in the velveting technique that keeps the chicken incredibly tender.
Ingredients
- Chicken breast: Sliced thin against the grain ensures quick cooking and tender texture
- String beans: Provide the perfect crisp vegetable component and pair beautifully with the sauce
- Baking soda: In the marinade is crucial for tenderizing the chicken Chinese restaurant style
- Shaoxing wine: Adds authentic depth to the sauce that cannot be matched
- Dark soy sauce: Gives the dish its beautiful color while regular soy provides saltiness
- Oyster sauce: Creates that umami rich restaurant quality flavor foundation
- Cornstarch: Appears in both marinade and sauce to create silky textures throughout
Step-by-Step Instructions
- Marinate the Chicken:
- Slice chicken breast against the grain into thin strips to ensure tenderness. Combine with water, cornstarch, soy sauce, baking soda and oil, then let sit for 15 minutes. This velveting process creates that signature tender texture found in Chinese restaurants.
- Prepare the Sauce:
- Combine chicken broth, both soy sauces, oyster sauce, cornstarch, sugar, Shaoxing wine, sesame oil and minced garlic in a bowl. Whisk until completely smooth ensuring no cornstarch lumps remain. This balanced sauce provides the perfect flavor foundation.
- Cook the Chicken:
- Heat oil in a large pan until almost smoking. Add marinated chicken in a single layer without crowding. Cook undisturbed for 1 minute then stir fry until just cooked through, about 2 minutes total. Remove and set aside to prevent overcooking.
- Cook the String Beans:
- Add remaining oil to the same pan. Add string beans with water and quickly toss. Cover immediately to steam for 3 to 4 minutes until bright green and crisp tender. The steam cooking method ensures perfectly cooked beans that still maintain their vibrant color.
- Combine and Finish:
- Pour the prepared sauce into the pan with the beans and bring to a simmer until thickened and glossy. Return the chicken to the pan and toss everything together until evenly coated with the sauce. The brief final cooking ensures the chicken stays tender.
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The oyster sauce is truly the secret ingredient that elevates this dish. I once tried making it without and the depth of flavor was noticeably missing. My daughter who normally picks around green beans always cleans her plate when I make this particular recipe.
Perfect Pairing Options
This string bean chicken shines brightest when served over steamed white rice which absorbs the delicious sauce. For a lower carb option, cauliflower rice works beautifully as well. The neutral base allows the flavors of the stir fry to take center stage.
To complete your homemade Chinese meal, serve alongside simple sides like steamed dumplings or a quick egg drop soup. The combination creates a restaurant worthy spread that feels special despite the minimal effort required.
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Ingredient Substitutions
String beans can be replaced with frozen green beans when fresh aren't available. Simply skip the steaming step and add them directly to the pan, cooking until just heated through.
For a gluten free version, use tamari instead of soy sauce and check that your oyster sauce is gluten free or substitute with gluten free hoisin sauce with a splash of fish sauce for similar depth of flavor.
If you cannot find Shaoxing wine, dry sherry makes an excellent substitute. For an alcohol free version, use additional chicken broth with a splash of rice vinegar to maintain complexity.
Make Ahead and Storage
This dish excels as a meal prep option. The flavors actually develop nicely overnight, making leftovers something to look forward to. Store in airtight containers in the refrigerator for up to four days.
For longer storage, freeze portions in freezer safe containers for up to three months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently in a skillet with a splash of water or chicken broth to restore the sauce consistency.
Frequently Asked Questions
- → How do I make the chicken tender?
Marinate the chicken using the ingredients listed, including cornstarch and oil, which help lock in moisture and create a tender texture.
- → Can I use frozen green beans?
Yes, you can substitute fresh string beans with frozen ones. Make sure to thaw them and adjust the steaming time accordingly.
- → What can I serve this dish with?
This dish pairs wonderfully with steamed rice, but you could also serve it with cauliflower rice or noodles for variety.
- → Is this dish freezer-friendly?
Yes, it can be frozen for up to 3 months. Allow it to cool completely, then store it in a freezer-safe container. To reheat, defrost overnight and warm up in a pan or microwave.
- → Can I make it vegetarian?
You can replace the chicken with firm tofu or a plant-based protein and use vegetarian stir-fry sauce in place of oyster sauce.
- → How do I thicken the sauce?
The cornstarch in the stir-fry sauce helps thicken it naturally as it simmers. Stir continuously to avoid lumps.