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String Bean Chicken Stir-Fry Recipe

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4 from 12 reviews

This String Bean Chicken Stir-fry recipe delivers a flavorful, restaurant-quality meal made in just 20 minutes. Tender chicken breast is marinated and seared to perfection, then combined with crisp-tender string beans in a rich, dark soy-based sauce. Perfectly balanced with garlic and Shaoxing wine, this dish is ideal for a quick weeknight dinner served over steamed rice.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

For the Chicken and Marinade:

  • 12 oz. boneless skinless chicken breast 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:

  • ½ 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

  1. Marinate the Chicken: In a bowl, combine the thinly sliced chicken breast or thighs with 2 tablespoons water, 1 teaspoon soy sauce, ½ teaspoon sesame oil, 2 teaspoons cornstarch, and 1 teaspoon vegetable oil. Mix thoroughly with your hands to ensure the chicken absorbs all the marinade. Set aside to rest while preparing the sauce.
  2. Prepare the Sauce: In a separate bowl, whisk together ½ cup chicken 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 until smooth. Stir well to combine and set aside.
  3. Cook the Chicken: Preheat a wok over medium-high heat until it is nearly smoking. Add 2 tablespoons of vegetable oil and sear the marinated chicken pieces until just browned and cooked through. The hot wok will prevent sticking. Once done, remove the chicken from the wok and set aside, keeping any oil in the wok for the next step.
  4. Cook the String Beans: With heat still at medium-high, add the remaining 2 tablespoons of oil to the wok. Spread the string beans in a single layer and sear them on one side for about 1 minute. Stir-fry the beans for an additional 30 seconds, then add ¼ cup of water. Cover the wok and steam the beans for 60 to 90 seconds, allowing them to become tender but still crisp.
  5. Add Garlic and Deglaze: Add the sliced garlic to the wok and stir-fry for 30 seconds to release its aroma. Pour the Shaoxing wine around the sides of the wok to deglaze and stir-fry for about 15 seconds, loosening any flavorful bits stuck to the pan.
  6. Finish the Sauce and Combine: Stir the sauce mixture again to ensure the cornstarch is well integrated. Pour it into the wok and bring it to a simmer, allowing the sauce to thicken.
  7. Combine Chicken and Sauce: Return the cooked chicken to the wok and stir-fry everything together for an additional 30 seconds so the chicken is coated and heated through in the sauce.
  8. Serve: When the sauce has thickened to your desired consistency, transfer everything to a serving plate and serve immediately over steamed rice for a delicious meal.

Notes

  • Use dark soy sauce for a richer color and deeper flavor in the sauce.
  • Adjust the amount of white pepper to taste, starting with a small pinch.
  • Shaoxing wine adds authentic flavor but can be substituted with dry sherry if unavailable.
  • Be careful not to overcook string beans; they should remain slightly crisp for the best texture.
  • Use a well-seasoned wok or a large non-stick skillet for even cooking and to prevent sticking.
  • Make sure to stir the cornstarch into the sauce well to avoid lumps.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://dishiary.com/string-bean-chicken-stir-fry-recipe/