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Easy String Bean Chicken

Easy String Bean Chicken

Camila Benitez
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chinese
Servings 10

Tools

Ingredients
  

  • 1 lb (453.59 g) boneless skinless chicken breast or thighs, cut into strips or bite-size pieces

For the Marinade:

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

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 that you can prepare in advance 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" paragraph. 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 in the microwave as directed in the "How to Store & Reheat" paragraph. 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.
Nutrition Facts
Easy String Bean Chicken
Amount per Serving
Calories
147
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Cholesterol
 
29
mg
10
%
Sodium
 
362
mg
16
%
Potassium
 
330
mg
9
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
12
g
24
%
Vitamin A
 
479
IU
10
%
Vitamin C
 
9
mg
11
%
Calcium
 
32
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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