This flavorful recipe features tender strips of chicken breast or thighs, crisp green beans, and a savory sauce packed with umami flavor. With a simple marinade and stir-fry technique, this dish will become a new favorite in your recipe repertoire. Follow along for step-by-step instructions on how to create this mouth-watering dish at home.
How to Make String Bean Chicken
Note: The full instructions are provided in the recipe card below.
Whisk together all the marinade ingredients in a medium bowl and set aside. Slice the chicken against the grain into thin strips and add it to your marinade. Let it sit for 10 to 15 minutes or overnight in the refrigerator.
In a separate small bowl, stir together all the sauce ingredients until the cornstarch is fully dissolved and set aside. Heat a wok or large skillet on high heat and add 2 tablespoons of oil.
When a wisp of white smoke appears, toss the marinated chicken into the wok. Cook until the chicken is crisp around the edges and charred in spots, 3 to 5 minutes. Toss a few times and continue cooking until just cooked through, 2 to 3 minutes.
Once the chicken is seared and cooked, remove it to a large plate. Heat the remaining 2 tablespoons oil, add the green beans, and cook, stirring for 3 to 5 minutes; add the garlic, ginger, white part of the green onion, and onion, constantly stirring for 2 minutes longer.
Return the cooked chicken to the wok. Stir the sauce mixture again to thoroughly dissolve the cornstarch and pour it into the wok along with the green part of the green onion.
Keep it all moving. Scrape any bits off the bottom of the wok before they start to burn. Once the string bean chicken sauce has turned into a thick glaze, for about 1 minute, serve the String Bean Chicken immediately. Enjoy!
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📖 Recipe
Easy String Bean Chicken
Ingredients
- 1 lb (453.59 g) boneless skinless chicken breast or thighs, cut into strips or bite-size pieces
For the Marinade:
- 1 tablespoon low sodium soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 teaspoons cornstarch
- ¼ teaspoon ground cayenne pepper or ground black pepper
- ¼ teaspoon garlic powder
For the Sauce:
- 1 tablespoon low sodium soy sauce
- 1 tablespoon mushroom flavored dark soy sauce or dark soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 1-2 tablespoons fermented soybean paste or black bean sauce
- ½ cup water combined with ½ teaspoon Knorr Granulated Chicken flavor bouillon
- 4 teaspoons sugar
- 2 teaspoons cornstarch
- 1 teaspoon red pepper flakesor ground cayenne pepper , optional
For the Stir fry:
- 4 tablespoons peanut oil , avocado oil, canola oil, or vegetable oil
- 1 lb (450 g) green beans, cut into 1” (2.5 cm) long pieces
- 1 onion , sliced
- 4 cloves garlic , chopped
- 1- inch fresh ginger , minced
- 6 green onions , chopped (white part and green part separated)
Instructions
- In a medium bowl, whisk together all the marinade ingredients and set aside. Slice the chicken against the grain into thin strips and add it to your marinade. Let it sit for at least 10 to 15 minutes or as long as overnight in the refrigerator.
- In a separate small bowl, stir together all the sauce ingredients until the cornstarch is fully dissolved and set aside.
- Heat a wok or large skillet on high heat and add 2 tablespoons of oil. When a wisp of white smoke appears, toss the marinated chicken into the wok. Cook until the chicken is crisp around the edges and charred in spots, 3 to 5 minutes. Toss a few times and continue cooking until just cooked through 2 to 3 minutes. Once the chicken is seared and cooked through, remove it to a large plate.
- Heat the remaining 2 tablespoons oil, add the green beans and cook, stirring for 3 to 5 minutes; add the garlic, ginger, white part of the green onion, and onion, constantly stirring for 2 minutes longer.
- Return the cooked chicken into the wok. Stir the sauce mixture again to thoroughly dissolve the cornstarch and pour it into the wok along with the green part of the green onion. Keep it all moving. Scrape any bits off the bottom of the wok before they start to burn. Once the string bean chicken sauce has turned into a thick glaze, for about 1 minute, serve the String Bean Chicken immediately. Enjoy!
Notes
- To store: String Bean Chicken, transfer the leftovers to an airtight container and refrigerate within 2 hours of cooking. The dish can be stored in the refrigerator for 3-4 days.
- To reheat: Transfer the desired amount of leftovers to a microwave-safe dish and cover it with a damp paper towel. Heat on high for 1-2 minutes or until heated through, stirring occasionally.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
