19-Min Chicken Green Bean Stir Fry Recipe
Chicken Green Bean Stir Fry combines tender chicken and crisp-tender green beans in a savory, glossy sauce. Better than takeout and ready in just 19 minutes!
Ingredients
For the chicken and marinade
- 2 pieces chicken breasts, or substitute with chicken thighs
- Pinch of salt
- Pinch of white pepper
- 1 tablespoon rice wine
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon cooking oil
For the sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- ½ cup chicken stock
- 1 teaspoon cornstarch
- 1 tablespoon water
For the stir-fry
- 3 tablespoons cooking oil, divided
- 2 cups green beans
- ½ large onion, cubed
- 5 cloves garlic, minced
- ½ teaspoon ginger, minced
Instructions
- To prepare the chicken: Slice the chicken breasts against the grain into thin, ¼-inch pieces. In a mixing bowl, add the chicken and salt. Toss briefly, then add the white pepper, rice wine, soy sauce, cornstarch, and cooking oil. Mix well and marinate for at least 5 minutes.
- To make the sauce: In a bowl, combine the soy sauce, dark soy sauce, oyster sauce, and chicken stock. Mix the cornstarch with water to make a slurry, then stir it into the sauce. Set aside.
- To stir-fry the chicken: In a wok over high heat, add 2 tablespoons of cooking oil. Add the marinated chicken and let it sear undisturbed for about 30 seconds. Then stir-fry until cooked through, about 3 minutes total. Remove from the wok and set aside.
- To stir-fry the vegetables: Add the remaining 1 tablespoon of cooking oil to the wok. Add the green beans and stir-fry for about 4 minutes, until cooked through but still slightly crisp. Add the onion, garlic, and ginger, and stir-fry for about 30 seconds until fragrant.
- To combine everything: Return the chicken to the wok. Stir the sauce again, then pour it in. Stir-fry for about 1 minute, until the sauce thickens and coats everything. Make sure the chicken reaches 165°F (74°C). Serve immediately with steamed rice.
Video
Notes
- Slice the chicken properly: Cut chicken breast against the grain for a more tender texture. For chicken thighs, trim excess fat and cut into thin, even pieces.
- Marinate for at least 5 minutes: The cornstarch and cooking oil create a light coating that helps the chicken stay tender during stir-frying.
- Let the chicken sear first: Leave it undisturbed for about 30 seconds to develop a lightly golden surface and more savory flavor.
- Adjust the green bean cooking time: Thicker beans may need extra time. Add a splash of water and briefly cover the wok if needed.
- Stir the sauce before adding: Cornstarch settles at the bottom, so stir again to help the sauce thicken evenly.
- Choose the right cooking oil: Use a high-smoke-point cooking oil, such as avocado or peanut oil, for high-heat stir-frying.