String Bean Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
304 kcal
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Course
Main Course
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Cuisine
Chinese
String Bean Chicken
Description
This recipe begins by marinating sliced chicken with water, soy sauce, sesame oil, and cornstarch, which helps tenderize the meat and develop a smooth coating. The sauce prepared separately blends chicken stock, light and dark soy sauces, sugar, sesame oil, white pepper, and cornstarch to create a glossy and flavorful topping. Cooking starts with searing the chicken in a hot wok to brown it without sticking, then briefly stir-frying fresh trimmed string beans with sliced garlic. Adding water and covering the wok steams the beans until tender-crisp. The chicken and sauce are combined back in the wok to finish the dish with a thickened, savory glaze.
The dish offers a mix of textures from juicy chicken to crisp-yet-tender green beans, with the garlic and Shaoxing wine providing aromatic notes typical of Chinese stir-fries. It serves well with steamed rice or noodles for a complete meal.
Ingredients
For the chicken and marinade:
- 12 oz. chicken breast boneless skinless; or thighs; thinly sliced
- 2 tablespoons water
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- 2 teaspoons cornstarch
- 1 teaspoon vegetable oil
For the rest of the dish:
- 1/2 cup chicken stock or water
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 2 teaspoons dark soy sauce
- ¼ teaspoon sesame oil
- white pepper (to taste)
- 2 teaspoons cornstarch
- 4 tablespoons vegetable oil (divided)
- 1 pound string beans (ends trimmed and cut in half)
- 3 cloves garlic (sliced)
- 1 tablespoon Shaoxing wine
Instructions
- Add all the marinade ingredients to the chicken in a bowl, mix well with your hands so the chicken absorbs all the marinade liquid, and set aside.
- Prepare the sauce by mixing together ½ cup stock or water, 1 teaspoon sugar, 1 tablespoon soy sauce, 2 teaspoons dark soy sauce, ¼ teaspoon sesame oil, a pinch of freshly ground white pepper, and 2 teaspoons cornstarch.
- When ready to cook, preheat your wok over medium high heat until it’s almost smoking. Add 2 tablespoons oil to the wok and sear the chicken until it's just browned. If your wok is as hot as it should be, the chicken should not stick. Turn off the heat while you transfer the chicken to a separate bowl. Leave any oil/fat in the wok.
- With the heat at medium-high, add 2 additional tablespoons oil to the wok, then the string beans in a single layer. Sear the string beans on one side, about 1 minute. Stir-fry the beans for 30 seconds, and then add ¼ cup water to the wok. Cover the wok and allow the green beans to steam for 60-90 seconds (still on medium high heat).
- Add the garlic and stir-fry for another 30 seconds. Spread the Shaoxing wine around the wok to deglaze it, stir-frying for 15 seconds. Then stir up your sauce mixture to make sure the cornstarch is well incorporated, and add the sauce to the wok. Bring it to a simmer.
- Add the chicken back to the wok and stir-fry everything together for another 30 seconds. The cornstarch in the sauce mixture will thicken it. When the sauce is at the consistency you'd like, plate and serve immediately with rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 13g | 4% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 55mg | 18% |
| Sodium | 652mg | 27% |
| Potassium | 604mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 810IU | 16% |
| Vitamin C | 15.6mg | 17% |
| Calcium | 50mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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