Ingredients

1 pound chicken breast (boneless, skinless – cut against the grain into ¼ inch thick slices)

2 cups green beans (fresh string beans, washed and trimmed – cut into 2 inch pieces)

1 medium white onion (chopped into 1 inch wedges)

2 tablespoons vegetable oil

2 tablespoons soy sauce

1½ tablespoons Mirin (or Shaoxing wine, or cooking wine)

2 teaspoons cornstarch

½ teaspoon brown sugar

¼ cup chicken stock or water

1 tablespoon oyster sauce

3 teaspoons low sodium soy sauce

1½ teaspoons brown sugar

1 teaspoon cornstarch

1 teaspoon Rice vinegar

1 teaspoon sesame oil

3 cloves garlic (minced)

1 teaspoon fresh ginger (grated)

Instructions

Step 1: In a medium-sized bowl, mix together 2 tablespoons soy sauce, 1½ tablespoons Mirin, 2 teaspoons cornstarch, and ½ teaspoon brown sugar to create the marinade. Add the thinly sliced chicken breast and refrigerate for at least 30 minutes or overnight for best flavor. Alternatively, allow it to marinate while preparing other ingredients.

Step 2: In another bowl, whisk together ¼ cup chicken stock (or water), 1 tablespoon oyster sauce, 3 teaspoons low sodium soy sauce, 1½ teaspoons brown sugar, 1 teaspoon cornstarch, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, minced garlic, and grated ginger. Set this sauce aside.

Step 3: Heat 2 tablespoons vegetable oil in a wok or large pan over high heat. When hot, add the chicken slices in a single layer without the marinade. Cook undisturbed for 30 seconds to 1 minute until golden brown, then flip to cook the other side. Avoid overcrowding the pan. Remove chicken and set aside.

Step 4: Add the green beans and onion wedges to the pan. Sauté for 2-3 minutes over medium-high heat until they start to soften but remain crisp.

Step 5: Return the cooked chicken to the pan with the vegetables. Stir the sauce before pouring it in. Use all or half the sauce according to your preference for sauciness.

Step 6: Cook everything together, stirring frequently, for 1-2 minutes until the sauce thickens and coats the chicken and vegetables well. Remove from heat and serve immediately.

Tips & Variations

For extra crunch, blanch the green beans briefly in boiling water before stir-frying.

Swap chicken for firm tofu or shrimp for a tasty variation.

If you don’t have Mirin or Shaoxing wine, dry sherry or a small amount of sugar can be a substitute.

Adjust the sauce thickness by varying the cornstarch amount in the sauce mixture.

FAQs

Can I use frozen green beans for this recipe?

Yes, frozen green beans work fine. Thaw and drain them well before cooking to avoid excess water making the dish watery.

What can I serve with String Bean Chicken?

This dish pairs wonderfully with steamed white rice or fried rice. You can also serve it alongside noodles or a simple green salad.

Dinner

String Bean Chicken Panda Express Recipe

Introduction