High-Protein String Bean Chicken
High-Protein String Bean Chicken
Ingredients
For the Chicken
- 16 oz chicken breast, thinly sliced
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
For the Rest of Stir Fry
- 1 cup fresh string beans, trimmed
- 2 cloves garlic, minced
- 1 tbsp ginger, thinly sliced
- 1 onion, cut into thick wedges
For the Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 teaspoon sugar
- 1/2 cup water
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 1 tablespoon cold water
For Serving (Optional)
- 2 cups cooked white rice
Instructions
- 1
In a medium bowl, combine the thinly sliced chicken breast with Shaoxing wine, salt, and 1 tablespoon of cornstarch. Mix well to ensure the chicken is evenly coated. Let the chicken marinate at room temperature for 15 minutes.
⏱️ 2 min
- 2
While the chicken is marinating, prepare the aromatics and sauce. Thinly slice the fresh ginger, finely mince the garlic, and cut the yellow onion into thick wedges.
⏱️ 5 min
- 3
In a separate small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, sesame oil, granulated sugar, and 1/2 cup of water until thoroughly combined. Set aside.
⏱️ 3 min
- 4
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken breast in a single layer (you may need to do this in batches to avoid overcrowding). Cook for about 5 minutes, stirring occasionally, until the chicken is about 80% cooked through and lightly browned. Remove the chicken from the pan and set aside.
⏱️ 5 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the trimmed string beans and 1/4 cup of water. Cover the pan and steam the string beans for about 1 minute, until slightly tender-crisp.
⏱️ 2 min
- 6
Uncover the pan and add the minced garlic, sliced ginger, and onion wedges to the string beans. Sauté for 3-4 minutes, stirring frequently, until the onions begin to soften and become fragrant.
⏱️ 4 min
- 7
Return the partially cooked chicken to the pan with the vegetables and aromatics. Pour the prepared sauce over everything.
⏱️ 1 min
- 8
Bring the mixture to a simmer, stirring gently to coat all ingredients in the sauce. Let it simmer for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 9
In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water to create a slurry. Pour the cornstarch slurry into the simmering sauce, stirring continuously. Cook for another 1-2 minutes, until the sauce has thickened to your desired consistency.
⏱️ 2 min
- 10
Remove from heat and serve the High-Protein String Bean Chicken immediately, optionally over a fresh bowl of cooked white rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken
- 16 oz chicken breast, thinly sliced
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
For the Rest of Stir Fry
- 1 cup fresh string beans, trimmed
- 2 cloves garlic, minced
- 1 tbsp ginger, thinly sliced
- 1 onion, cut into thick wedges
For the Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 teaspoon sugar
- 1/2 cup water
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 1 tablespoon cold water
For Serving (Optional)
- 2 cups cooked white rice
Instructions
- 1
In a medium bowl, combine the thinly sliced chicken breast with Shaoxing wine, salt, and 1 tablespoon of cornstarch. Mix well to ensure the chicken is evenly coated. Let the chicken marinate at room temperature for 15 minutes.
⏱️ 2 min - 2
While the chicken is marinating, prepare the aromatics and sauce. Thinly slice the fresh ginger, finely mince the garlic, and cut the yellow onion into thick wedges.
⏱️ 5 min - 3
In a separate small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, sesame oil, granulated sugar, and 1/2 cup of water until thoroughly combined. Set aside.
⏱️ 3 min - 4
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken breast in a single layer (you may need to do this in batches to avoid overcrowding). Cook for about 5 minutes, stirring occasionally, until the chicken is about 80% cooked through and lightly browned. Remove the chicken from the pan and set aside.
⏱️ 5 min - 5
Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the trimmed string beans and 1/4 cup of water. Cover the pan and steam the string beans for about 1 minute, until slightly tender-crisp.
⏱️ 2 min - 6
Uncover the pan and add the minced garlic, sliced ginger, and onion wedges to the string beans. Sauté for 3-4 minutes, stirring frequently, until the onions begin to soften and become fragrant.
⏱️ 4 min - 7
Return the partially cooked chicken to the pan with the vegetables and aromatics. Pour the prepared sauce over everything.
⏱️ 1 min - 8
Bring the mixture to a simmer, stirring gently to coat all ingredients in the sauce. Let it simmer for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min - 9
In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water to create a slurry. Pour the cornstarch slurry into the simmering sauce, stirring continuously. Cook for another 1-2 minutes, until the sauce has thickened to your desired consistency.
⏱️ 2 min - 10
Remove from heat and serve the High-Protein String Bean Chicken immediately, optionally over a fresh bowl of cooked white rice.
⏱️ 1 min