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Green Bean Chicken

Green Bean Chicken

This is a classic Chinese-American takeout stir-fry that comes together in minutes, but only if you have every single component prepped and ready by the stove. The key to tender, juicy chicken that doesn't dry out in the high heat of the wok is a technique called velveting—a simple marinade of cornstarch, soy sauce, and oil that creates a protective coating.
Prep Time20 minutes
Active Time10 minutes
Marination Time10 minutes
Total Time40 minutes
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Ingredients

For the Chicken Marinade

  • 3/4 pound boneless skinless chicken breast sliced thin
  • 1.5 teaspoons low-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon neutral oil
  • 1/2 teaspoon Shaoxing wine

For the Sauce

  • 1/2 cup chicken broth
  • 1.5 tablespoons Shaoxing wine
  • 1.5 teaspoons low-sodium soy sauce
  • 1 teaspoon dark soy sauce
  • 1.5 teaspoons oyster sauce
  • 3/4 teaspoon sugar
  • half a teaspoon toasted sesame oil
  • 1/4 teaspoon ground white pepper

For the Slurry & Stir-Fry

  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 3 tablespoons canola oil divided
  • 10 ounces green beans trimmed
  • 1/2 a large yellow onion thinly sliced
  • 3 cloves fresh garlic minced
  • 1 teaspoon grated fresh ginger

Instructions

  • Combine the sliced chicken with the soy sauce, cornstarch, neutral oil, and Shaoxing wine in a medium bowl. Mix until evenly coated and let marinate for 15 minutes at room temperature.
  • Whisk together all the sauce ingredients in a small bowl.
  • Mix the water and cornstarch in a separate small bowl to make the slurry.
  • Heat 1 tablespoon of the canola oil in a wok over high heat until shimmering.
  • Add the marinated chicken in a single layer and sear for 1 minute without moving.
  • Stir-fry for 2-3 minutes until the chicken is cooked through and lightly browned. Transfer to a plate.
  • Add the remaining 2 tablespoons oil to the wok.
  • Add the green beans and stir-fry for 2-3 minutes until bright green with some charred spots.
  • Add the onion, garlic, and ginger. Stir-fry for 1 minute until fragrant.
  • Return the chicken to the wok.
  • Pour in the sauce and bring to a rapid boil.
  • Add the cornstarch slurry while stirring constantly until the sauce thickens and turns glossy, about 30 seconds.
  • Toss everything together and serve immediately over steamed rice.

Notes

Have all ingredients prepped and ready before starting to cook for best results.