Looking for a delicious and easy-to-make Chinese-inspired dish that's perfect for any occasion? Look no further than String Bean Chicken! 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.
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What is String bean chicken?
String bean chicken is a Chinese-inspired dish featuring tender strips of chicken breast or thighs, crisp green beans, and a savory sauce packed with umami flavor. The dish is typically made by marinating the chicken in soy sauce, Shaoxing wine, and cornstarch, then stir-frying it with green beans, onions, garlic, ginger, and a flavorful sauce. String bean chicken is a popular and delicious option for a quick and easy weeknight meal and can be served over rice or noodles for a satisfying and filling dinner.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Boneless skinless chicken breast or thighs, cut into strips or bite-size pieces: This is the protein component of the dish that will be marinated and stir-fried.
For the Marinade:
- Low-sodium soy sauce: This adds saltiness and umami flavor to the marinade.
- Shaoxing wine (or dry sherry): This Chinese rice wine adds flavor and tenderizes the meat.
- Cornstarch: This is used to coat the chicken and helps thicken the sauce during stir-frying.
- Ground cayenne or ground black pepper: This ingredient adds heat and flavor to the marinade.
- Garlic powder: This adds a subtle garlic flavor to the marinade.
For the Sauce:
- Mushroom-flavored dark soy sauce or dark soy sauce: This adds color and depth of flavor to the sauce.
- Shaoxing wine or dry sherry: This adds flavor to the sauce.
- Fermented soybean paste or black bean sauce: This is a thick, savory sauce that adds depth of flavor to the dish.
- Water combined with Knorr Granulated Chicken flavor bouillon: This chicken-flavored bouillon is dissolved in water, adding savory flavor to the sauce.
- Sugar: This balances out the saltiness and umami flavors in the sauce.
- Cornstarch: This is used as a thickener for the sauce.
- Red pepper flakes or ground cayenne pepper (optional): This adds heat and flavor to the sauce.
For the Stir-fry:
- Peanut oil, avocado oil, canola oil, or vegetable oil: This is used for stir-frying chicken and vegetables.
- Green beans cut into 1” (2.5 cm) long pieces: This is the main vegetable component of the dish.
- Onion, sliced: This adds flavor and texture to the stir-fry.
- Garlic, chopped: This adds a pungent garlic flavor to the stir-fry.
- Fresh ginger, minced: This adds a subtle ginger flavor and aroma to the stir-fry.
- Green onions, chopped (white part and green part separated): This is used as a garnish and adds flavor to the stir-fry.
Tools you'll need
- Medium bowl
- Small bowl
- Wok
- Large plate
- Chef Knife
- Cutting board
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!
Substitutions
- Chicken: You can use other types of protein, such as beef, pork, shrimp, or tofu.
- Shaoxing wine: You can use other types of rice wine or dry sherry. If you don't want to use alcohol, you can substitute it with chicken or vegetable broth.
- Cornstarch: You can use arrowroot starch, potato starch, or tapioca starch as a thickener.
- Peanut oil, avocado oil, canola oil, or vegetable oil: You can use other neutral-flavored oils such as grapeseed, sunflower, or safflower.
- Green beans: You can use other green vegetables such as asparagus, snap peas, or broccoli.
- Onion: You can use shallots or scallions instead.
- Garlic: You can use garlic paste or garlic powder.
- Fresh ginger: You can use ginger paste or ground ginger.
- Green onions: You can use chives or leeks instead.
Variations
- Spicy String Bean Chicken: Add more red pepper flakes or ground cayenne pepper to the sauce to make it spicier.
- Cashew String Bean Chicken: Add roasted cashews to the stir-fry for crunch and nuttiness.
- Garlic String Bean Chicken: Increase the garlic in the stir-fry for a more robust garlic flavor.
- Honey String Bean Chicken: Add honey to the sauce for a sweet and savory flavor.
- Orange String Bean Chicken: Add orange zest or juice to the sauce for a bright, citrusy flavor.
- Teriyaki String Bean Chicken: Use teriyaki sauce instead of the sauce listed in the recipe for a different flavor profile.
- Pineapple String Bean Chicken: Add pineapple chunks to the stir-fry for a sweet and tangy twist.
How to Serve
String Bean Chicken is a versatile dish that can be served in different ways depending on your preferences. Traditionally, it is done over steamed rice, but you can also serve it over noodles or quinoa for a healthier option. In addition, you can garnish the dish with chopped green onions and sesame seeds for added flavor and texture. To make it a complete meal, you can serve it with a side of steamed or stir-fried vegetables such as bok choy or broccoli.
Alternatively, you can serve it with a refreshing side salad such as cucumber or tomato. The leftovers can be stored in an airtight container in the fridge for 3-4 days and reheated in the microwave or stovetop.
How to Store & Re-Heat
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.
Alternatively, you can reheat the dish on the stovetop by adding a splash of water or chicken broth and cooking over medium heat until heated, stirring occasionally. Make sure to stir the dish occasionally to prevent hot spots and ensure even heating. Avoid reheating the dish more than once, as it can dry out the chicken and green beans.
Make-Ahead
String Bean Chicken is a great make-ahead dish you can prepare and store in the refrigerator or freezer for later use. To make it ahead of time, follow the recipe as directed, but stop before adding the green onions as a garnish. Let the dish cool to room temperature, then transfer it to an airtight container and store it in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
To reheat the make-ahead String Bean Chicken, you can thaw it overnight in the refrigerator if frozen, then reheat it on the stovetop or in the microwave as directed in the "How to Store & Reheat" section. Ensure to garnish with chopped green onions before serving to add freshness and color to the dish. You can add other vegetables or protein to the dish before reheating it to make it more substantial.
How to Freeze
String Bean Chicken is a great dish to freeze for later use. To freeze it, ensure the dish has cooled to room temperature before transferring it to a freezer-safe container with an airtight lid. For best results, divide the dish into single-serving portions for easy reheating later. Label the container with the dish's name and the date it was prepared before placing it in the freezer. String Bean Chicken can be stored in the freezer for 2-3 months.
When ready to eat, thaw the String Bean Chicken in the refrigerator overnight, or use the defrost function on your microwave to thaw it. Once thawed, reheat the dish on the stovetop or microwave as directed in the "How to Store & Reheat" part. Make sure to stir the dish occasionally to prevent hot spots and ensure even heating. Discard any leftover portions that have been thawed and not consumed within 24 hours.
Tips for Making The Best String Bean Chicken
- Marinate the chicken: Marinating the chicken in the soy sauce, Shaoxing wine, and cornstarch mixture helps to tenderize the meat and infuse it with flavor. Allow the chicken to marinate for at least 30 minutes before cooking for the best results.
- High heat: When stir-frying the chicken and vegetables, use high heat for a nice sear and crisp texture. Ensure the wok or pan is hot before adding the oil and ingredients.
- Cut the ingredients evenly: Cut the chicken, green beans, onions, and garlic into evenly sized pieces to ensure they cook evenly and at the same rate.
- Prepare the ingredients in advance: To make the cooking process smoother, prepare all the ingredients in advance and have them ready to go before you start cooking. This includes chopping the vegetables, mincing the ginger and garlic, and measuring the ingredients for the marinade and sauce.
- Don't overcook the green beans: To maintain their crispness and bright green color, don't overcook them. They should be cooked until tender but still have a slight crunch.
- Taste and adjust the seasoning: Taste the dish before serving and adjust the seasoning as needed. You may need more soy sauce, salt, or sugar to balance the flavors.
- Garnish with green onions and sesame seeds: Garnish the dish with chopped green onions and sesame seeds before serving to add flavor and texture.
FAQ
My chicken turned out dry and overcooked. What did I do wrong?
This might happen if you cook the chicken excessively at high heat. Make sure to sear it until it's charred around the edges, but don't overcook. Adjust the cooking time and temperature to avoid dry chicken.
My stir-fry is too watery and the sauce isn't thickening. How can I fix this?
The sauce might not thicken if the cornstarch isn't fully dissolved. Ensure the cornstarch is well mixed before adding it to the sauce. If it's still too watery, mix more cornstarch with water and add it to the stir-fry, then cook until the sauce thickens.
Can I use a different type of bean instead of green beans?
Yes, you can use other types of beans like snap peas or snow peas. Adjust the cooking time as needed to ensure they're cooked to your preference.
I can't find Shaoxing wine. What can I substitute it with?
Dry sherry or even rice wine vinegar can be used as a substitute for Shaoxing wine. If you prefer to avoid alcohol, you can use chicken or vegetable broth.
I don't have fermented soybean paste or black bean sauce. Can I omit it or use something else?
You can omit it if you don't have these ingredients, but they add a unique flavor to the dish. You can also try using hoisin sauce or oyster sauce as a substitute.
My vegetables are overcooked and too soft. What should I do differently?
To keep the vegetables crisp, make sure not to overcook them. Reduce the cooking time or use higher heat for a shorter time. You can also blanch the green beans briefly in boiling water before stir-frying to maintain their crispness.
The dish is too spicy. How can I reduce the heat?
If the dish is too spicy due to the red pepper flakes or cayenne pepper, simply reduce or omit these ingredients in the sauce. You can adjust the level of spiciness to your preference.
Related Recipes:
- Sichuan Mala Chicken
- Portuguese Chicken
- Chicken Piccata
- Chicken Curry
- Sweet Hawaiian Chicken
- Chicken Tikka Masala
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.