Description
Tired of takeout? This Chicken and Green Bean Stir-Fry brings restaurant-quality flavor to your table in just 30 minutes, with crispy veggies and tender chicken that’ll make your taste buds dance.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
- 3/4 lb (340g) fresh green beans, trimmed and cut into 2-inch pieces
- 3 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup (60ml) low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, sliced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons sesame seeds for garnish (optional)
Instructions
- In a small bowl, combine soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, and red pepper flakes. Stir until sugar dissolves and set aside.
- Pat chicken strips dry with paper towels and season lightly with salt and pepper. Heat 2 tablespoons oil in a wok over high heat until shimmering. Cook chicken in a single layer for 2-3 minutes, then stir and cook 2-3 minutes more until golden but not fully cooked. Transfer to a plate.
- Add remaining oil to the wok. Add green beans and stir-fry for 3-4 minutes until slightly blistered but still bright green.
- Reduce heat to medium and add garlic and ginger to the green beans. Stir quickly for 30 seconds until fragrant.
- Return chicken to the wok along with any accumulated juices. Pour in the prepared sauce and toss everything together.
- Stir the cornstarch-water mixture again and add to the wok. Stir continuously as the sauce thickens and turns glossy, about 1-2 minutes.
- Add green onions and stir just until wilted. Transfer to a serving plate, sprinkle with sesame seeds if desired, and serve immediately with steamed rice.