Quick & Easy String Bean Chicken

Quick & Easy String Bean Chicken

Tender chicken stir fried with string beans in a delicious brown sauce! This quick and easy string bean chicken is ready in 30 minutes and it's restaurant quality! A tasty main dish that is great for all the chicken and green bean lovers. This pairs best with steamed rice.

5 from 5 votes

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Prep Time 20

Cook Time 9

Total Time 29

Course Main Course

Cuisine Chinese

Servings

Calories per serving 212 kcal

Ingredients

1 lb skinless boneless chicken breast sliced against the grain into ¼-thick pieces
1 lb string beans ends trimmed & cut into 2-inch-long pieces (or sub w/ frozen green beans)
⅓ cup water to cook the string beans
2 tablespoon vegetable oil or any neutral oil

Chicken Marinade

3 tablespoon water
1 tablespoon cornstarch or tapioca starch / potato starch
1 teaspoon regular soy sauce or light soy sauce
½ teaspoon baking soda
1 tablespoon vegetable oil or any neutral oil

Stir Fry Sauce

½ cup chicken broth low sodium
1 tablespoon regular soy sauce or light soy sauce
1 tablespoon oyster sauce or vegetarian stir fry sauce
½ tablespoon dark soy sauce
1 tablespoon cornstarch or tapioca starch / potato starch
2 teaspoon white granulated sugar or cane sugar
2 teaspoon Shaoxing wine or dry sherry wine / chicken stock
1 teaspoon sesame oil
3 garlic cloves minced

Instructions

In a large bowl, marinate sliced chicken breast with the marinade ingredients as listed above. Marinate for 15 minutes.
In a small bowl, combine the sauce ingredients as listed above and set aside.
Heat 1 tablespoon or 15 ml vegetable oil in a large pan on medium-high heat, cook marinated chicken until cooked through. Remove from the pan and set aside.
Add remaining vegetable oil into the pan followed by string beans and ⅓ cup or 80 ml of water. Toss for 10 seconds. Then cover and steam until all the water has evaporated and the string beans taste tender, about 3-4 minutes. If not tender yet, add 2 tablespoons or 30 ml of water and continue steaming until they are.
Pour in the stir-fry sauce and simmer to thicken.
Then toss in the cooked chicken until coated in sauce, about 10 seconds. Remove off heat. Serve and enjoy!

Notes

Storage & Reheating

Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Freezer friendly? String bean chicken can be frozen for up to 3 months. To freeze: let the dish cool down and then store into a freezer-safe bag squeezing out the residual air. To reheat: defrost it overnight in the fridge and reheat in the microwave or on the stovetop until hot throughout.

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