Chicken and Green Beans comes together in just 15 minutes with simple ingredients you might already have, but it tastes like something straight out of a restaurant. Plus, it’s a healthy dinner option. Once you try it, I’m sure it will become a staple in your dinner rotation.
CHICKEN AND GREEN BEANS (3-4 servings)
Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts (or chicken thighs or any protein of your choice)
- 1 lb (450g) green beans (or string beans; fresh or frozen)
- 3 cloves garlic
- 1 tsp grated ginger
- 1/2 yellow onion
- 1 mild red chili pepper (or bell pepper) (optional)
- 3 tbsp neutral oil, divided
- 1 tsp toasted sesame oil
Marinade:
- 1/2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
- 1/4 tsp white pepper (or black pepper)
- 1/4 tsp baking soda
- 1 tbsp neutral oil
- 1 tbsp cornstarch
Sauce:
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tbsp sugar
- 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
- 1 tsp chicken bouillon powder
- 1/3 cup (80ml) water
- 1 tbsp cornstarch
Instructions:
MARINATE CHICKEN
Cut the chicken into bite-sized pieces and transfer to a mixing bowl. Add all the marinade ingredients and gently massage. Cover and marinate in the fridge for 10 minutes.
PREP VEGETABLES
1. Trim the ends of the green beans and cut them into bite-sized pieces.
2. Finely chop the garlic cloves. Grate about 1 teaspoon of ginger.
3. Cut the onion into bite-sized pieces. Thinly slice the chili pepper (if using).
MAKE THE SAUCE
In a small container, combine all the sauce ingredients and mix well. Set aside.
MAKE CHICKEN AND GREEN BEANS
1. In a large wok (or pan), heat 1 tablespoon of oil over high heat. Once it gets nice and hot, add the marinated chicken and spread it out in a single layer. Sear for 1 minute or until the bottom is golden brown. Flip and sear the other side for another 3 to 4 minutes or until the chicken is cooked through. Remove from the wok and set aside.
2. In the same wok, add 2 tablespoons of oil and heat over high heat. Add the green beans and spread them out evenly. Let them cook undisturbed for 1 minute or until lightly browned.
3. Stir-fry the green beans for 3 to 4 minutes, or until they reach your desired texture. (To speed things up, add a splash of water, cover with a lid, and let them steam briefly.)
4. Add the garlic, ginger, and onion. Sauté for 30 seconds or until fragrant. Add the chicken, sauce, then stir-fry for 1 minute or until everything is evenly coated.
5. Turn the heat off. Add the sesame oil and chili pepper (if using). Give it a final mix. Serve with hot rice and enjoy!
WATCH FULL VIDEO
YOU MAY ALSO LIKE:
Ingredients
1 lb (450g) boneless, skinless chicken breasts (or chicken thighs or any protein of your choice)
1 lb (450g) green beans (or string beans; fresh or frozen)
3 cloves garlic
1 tsp grated ginger
1/2 yellow onion
1 mild red chili pepper (or bell pepper) (optional)
3 tbsp neutral oil, divided
1 tsp toasted sesame oil
- Marinade:
1/2 tbsp soy sauce
1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
1/4 tsp white pepper (or black pepper)
1/4 tsp baking soda
1 tbsp neutral oil
1 tbsp cornstarch
- Sauce:
1 tbsp soy sauce
2 tbsp oyster sauce
1 tsp dark soy sauce
1 tbsp sugar
1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
1 tsp chicken bouillon powder
1/3 cup (80ml) water
1 tbsp cornstarch
Directions
- Marinate Chicken
- Cut the chicken into bite-sized pieces and transfer to a mixing bowl. Add all the marinade ingredients and gently massage. Cover and marinate in the fridge for 10 minutes.
- Prep Vegetables
- Trim the ends of the green beans and cut them into bite-sized pieces. Finely chop the garlic cloves. Grate about 1 teaspoon of ginger. Cut the onion into bite-sized pieces. Thinly slice the chili pepper (if using).
- Make Chicken and Green Beans
- In a large wok (or pan), heat 1 tablespoon of oil over high heat. Once it gets nice and hot, add the marinated chicken and spread it out in a single layer. Sear for 1 minute or until the bottom is golden brown. Flip and sear the other side for another 3 to 4 minutes or until the chicken is cooked through. Remove from the wok and set aside.
- In the same wok, add 2 tablespoons of oil and heat over high heat. Add the green beans and spread them out evenly. Let them cook undisturbed for 1 minute or until lightly browned.
- Stir-fry the green beans for 3 to 4 minutes, or until they reach your desired texture. (To speed things up, add a splash of water, cover with a lid, and let them steam briefly.)
- Add the garlic, ginger, and onion. Sauté for 30 seconds or until fragrant. Add the chicken, sauce, then stir-fry for 1 minute or until everything is evenly coated.
- Turn the heat off. Add the sesame oil and chili pepper (if using). Give it a final mix. Serve with hot rice and enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
