Quick Easy String Bean Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb skinless boneless chicken breast, sliced against the grain into ¼-thick pieces
02 -
1 lb string beans, ends trimmed & cut into 2-inch-long pieces (or substitute with frozen green beans)
03 -
⅓ cup water (to cook the string beans)
04 -
2 tablespoons vegetable oil or any neutral oil
→ Chicken Marinade
05 -
3 tablespoons water
06 -
1 tablespoon cornstarch or tapioca starch / potato starch
07 -
1 teaspoon regular soy sauce or light soy sauce
08 -
½ teaspoon baking soda
09 -
1 tablespoon vegetable oil or any neutral oil
→ Stir Fry Sauce
10 -
½ cup chicken broth, low sodium
11 -
1 tablespoon regular soy sauce or light soy sauce
12 -
1 tablespoon oyster sauce or vegetarian stir fry sauce
13 -
½ tablespoon dark soy sauce
14 -
1 tablespoon cornstarch or tapioca starch / potato starch
15 -
2 teaspoons white granulated sugar or cane sugar
16 -
2 teaspoons Shaoxing wine or dry sherry wine / chicken stock
17 -
1 teaspoon sesame oil
18 -
3 garlic cloves, minced
# Instructions:
01 -
In a large bowl, marinate sliced chicken breast with the marinade ingredients. Let it marinate for 15 minutes.
02 -
In a small bowl, combine the stir fry sauce ingredients. Mix well and set aside.
03 -
Heat 1 tablespoon vegetable oil in a large pan on medium-high heat. Add the marinated chicken and cook until fully cooked through. Remove from the pan and set aside.
04 -
Add the remaining vegetable oil to the pan, followed by the string beans and ⅓ cup water. Toss for 10 seconds, then cover and steam until the water evaporates and the string beans are tender, about 3-4 minutes. If needed, add 2 tablespoons water and continue steaming.
05 -
Pour the stir fry sauce into the pan and simmer until it thickens. Add the cooked chicken back into the pan, toss to coat with the sauce, and cook for about 10 seconds. Remove from heat.
06 -
Serve the dish hot and enjoy, paired with steamed rice if desired.
# Notes:
01 -
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 2-3 minutes or warm in a pan on medium heat.
02 -
This dish can be frozen for up to 3 months. Allow it to cool completely before storing in a freezer-safe bag. Reheat after defrosting overnight in the fridge.