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This filling green bean and chicken stir fry has become my go-to dinner savior when I'm craving something tasty and fulfilling without spending forever in the kitchen. The juicy chicken bits and snappy green beans wrapped in a deep brown sauce strike just the right balance between protein and veggies in a simple dish.
I first whipped up this dish when I was trying to copy my favorite Chinese takeout at home. After tweaking the sauce and cooking method several times, my family now asks for this instead of delivery. The trick lies in the special tenderizing method that keeps the chicken super soft.
What You'll Need
- Chicken breast: Cut thin across the grain for quick cooking and buttery softness
- String beans: Add the ideal crunchy veggie element and work wonderfully with the sauce
- Baking soda: This marinade must-have softens the chicken just like Chinese restaurants do
- Shaoxing wine: Brings genuine flavor depth that's really hard to match
- Dark soy sauce: Adds that lovely rich color while regular soy brings the saltiness
- Oyster sauce: Delivers that savory umami takeout-quality taste base
- Cornstarch: Shows up in the marinade and sauce to make everything silky smooth
Cooking Guide
- Get the Chicken Ready:
- Cut chicken breast across the grain into skinny strips for tenderness. Mix with water, cornstarch, soy sauce, baking soda and oil, then let it sit for 15 minutes. This tenderizing trick creates that melt-in-your-mouth texture you get at Chinese restaurants.
- Mix Your Sauce:
- Stir together chicken broth, both kinds of soy sauce, oyster sauce, cornstarch, sugar, Shaoxing wine, sesame oil and chopped garlic in a bowl. Stir until it's totally smooth with no cornstarch clumps. This well-balanced sauce forms the perfect flavor base.
- Cook Your Chicken:
- Heat oil in a big pan until it's nearly smoking. Spread marinated chicken in one layer without overcrowding. Don't touch it for 1 minute, then stir fry until just done, about 2 minutes total. Take it out and set aside so it doesn't get tough.
- Handle the String Beans:
- Pour the leftover oil into the same pan. Toss in string beans with water and give them a quick stir. Cover right away to steam for 3 to 4 minutes until they're bright green and still a bit crunchy. This steam method cooks the beans perfectly while keeping their bright color.
- Put Everything Together:
- Pour your sauce into the pan with the beans and let it bubble until it gets thick and glossy. Add the chicken back in and toss until everything's coated evenly with sauce. This quick final cooking keeps the chicken super tender.
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The oyster sauce truly makes this dish special. I tried making it without once and the flavor wasn't nearly as rich. My kiddo who usually pushes green beans around her plate always finishes every bite when I cook this particular dish.
Tasty Serving Ideas
This green bean chicken tastes best when served on top of fluffy white rice that soaks up all the yummy sauce. If you want fewer carbs, try it with cauliflower rice instead. The plain base lets the stir fry flavors really stand out.
To make a complete homemade Chinese feast, add some easy sides like steamed dumplings or quick egg drop soup. The combo feels like restaurant dining but takes hardly any work to put together.
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Swap-Out Options
You can use frozen green beans when fresh ones aren't around. Just skip the steaming part and throw them straight in the pan, cooking until they're just warmed through.
If you need it gluten free, swap tamari for soy sauce and make sure your oyster sauce doesn't contain gluten or use gluten free hoisin sauce with a dash of fish sauce for similar richness.
Can't find Shaoxing wine? Dry sherry works great instead. If you don't want alcohol, use more chicken broth with a splash of rice vinegar to keep the complex taste.
Planning Ahead
This dish works wonders as meal prep. The flavors actually get better overnight, so leftovers are something to look forward to. Keep in sealed containers in the fridge for up to four days.
Want to store it longer? Freeze portions in freezer containers for up to three months. When you're ready to eat, thaw in the fridge overnight and warm up gently in a pan with a splash of water or chicken broth to bring back the saucy texture.
FAQs About the Recipe
- → How can I get my chicken really soft?
Mix your chicken with all the marinade items shown, especially the cornstarch and oil, as they help trap moisture and make the meat super soft.
- → Will frozen green beans work too?
Sure, frozen beans can replace fresh ones. Just make sure you thaw them first and cook them a bit differently.
- → What goes well with this food?
It's really good with plain rice, but you might want to try it with cauliflower rice or some noodles for something different.
- → Can I freeze what's left?
You can keep it frozen up to 3 months. Let it cool down first, then put it in a good container. When you want to eat it, let it thaw overnight and warm it up in your pan or microwave.
- → Can I make this without meat?
You can swap the chicken for firm tofu or fake meat and use a no-meat stir-fry sauce instead of oyster sauce.
- → My sauce is too runny. What now?
The cornstarch in your sauce will make it thicker as it cooks. Just keep stirring so it doesn't get lumpy.