String Bean Chicken
String Bean Chicken
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
For the Vegetables
- 16 ounces string beans, trimmed
- 3 bell peppers, red, yellow, and orange, cored, seeded, and sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
For Cooking
- 1 tablespoon oil, for cooking chicken
- 1 teaspoon oil, for cooking vegetables
For the Sauce
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon sriracha
- 1 tablespoon cornstarch
Optional Garnish
- 1 teaspoon sesame seeds, as needed
Instructions
- 1
In a medium bowl, combine the bite-sized chicken pieces with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon white pepper, 1 teaspoon salt, 1 tablespoon cornstarch, and 1 tablespoon soy sauce. Mix thoroughly until the chicken is evenly coated.
⏱️ 5 min
- 2
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the seasoned chicken to the hot pan and cook, stirring occasionally, until it turns golden brown and is cooked through, about 5-7 minutes. Once cooked, remove the chicken from the pan and set it aside.
⏱️ 7 min
- 3
Add 1 teaspoon of oil to the same pan. Add the string beans and cook for 5-7 minutes, stirring occasionally, until they start to soften and brighten in color. Then, add the sliced bell peppers, chopped onion, minced garlic, and minced ginger to the pan. Stir fry for another 3-5 minutes until the vegetables are slightly tender-crisp.
⏱️ 12 min
- 4
In a separate small bowl, whisk together 1/2 cup chicken broth, 1/4 cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon brown sugar, 1 tablespoon sriracha, and 1 tablespoon cornstarch until the mixture is smooth and the cornstarch is fully dissolved.
⏱️ 3 min
- 5
Pour the prepared sauce into the pan with the cooked vegetables. Stir well to combine all ingredients. Return the cooked chicken to the pan, tossing to coat it evenly with the sauce and vegetables.
⏱️ 2 min
- 6
Allow the mixture to simmer over medium heat, stirring occasionally, until the sauce thickens to your desired consistency, typically 3-5 minutes.
⏱️ 3 min
- 7
Once the sauce has thickened, remove the pan from heat and serve hot. Garnish with sesame seeds if desired. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
String Bean Chicken
For the Chicken
- 1 1/2 pounds chicken breast, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
For the Vegetables
- 16 ounces string beans, trimmed
- 3 bell peppers, red, yellow, and orange, cored, seeded, and sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
For Cooking
- 1 tablespoon oil, for cooking chicken
- 1 teaspoon oil, for cooking vegetables
For the Sauce
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon sriracha
- 1 tablespoon cornstarch
Optional Garnish
- 1 teaspoon sesame seeds, as needed
Instructions
- 1
In a medium bowl, combine the bite-sized chicken pieces with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon white pepper, 1 teaspoon salt, 1 tablespoon cornstarch, and 1 tablespoon soy sauce. Mix thoroughly until the chicken is evenly coated.
⏱️ 5 min - 2
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the seasoned chicken to the hot pan and cook, stirring occasionally, until it turns golden brown and is cooked through, about 5-7 minutes. Once cooked, remove the chicken from the pan and set it aside.
⏱️ 7 min - 3
Add 1 teaspoon of oil to the same pan. Add the string beans and cook for 5-7 minutes, stirring occasionally, until they start to soften and brighten in color. Then, add the sliced bell peppers, chopped onion, minced garlic, and minced ginger to the pan. Stir fry for another 3-5 minutes until the vegetables are slightly tender-crisp.
⏱️ 12 min - 4
In a separate small bowl, whisk together 1/2 cup chicken broth, 1/4 cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon brown sugar, 1 tablespoon sriracha, and 1 tablespoon cornstarch until the mixture is smooth and the cornstarch is fully dissolved.
⏱️ 3 min - 5
Pour the prepared sauce into the pan with the cooked vegetables. Stir well to combine all ingredients. Return the cooked chicken to the pan, tossing to coat it evenly with the sauce and vegetables.
⏱️ 2 min - 6
Allow the mixture to simmer over medium heat, stirring occasionally, until the sauce thickens to your desired consistency, typically 3-5 minutes.
⏱️ 3 min - 7
Once the sauce has thickened, remove the pan from heat and serve hot. Garnish with sesame seeds if desired. Enjoy!
⏱️ 1 min