Name: String Bean Chicken Stir-Fry Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken breast, thinly sliced into 1/4 inch thick bite-sized pieces; 1 tablespoon light soy sauce; 1 tablespoon Shaoxing wine; 2 teaspoons cornstarch; 1 tablespoon water; 2 teaspoons vegetable oil; 3/4 cup chicken broth (low sodium); 1 1/2 tablespoons light soy sauce; 1 tablespoon oyster sauce; 1/2 tablespoon dark soy sauce; 1 tablespoon granulated sugar; 2 teaspoons cornstarch; 1/2 medium yellow onion, diced into 1-inch pieces; 5 cloves garlic, minced; 1 lb string beans (green beans), ends trimmed and chopped into 2-inch pieces; Sesame oil – 1 teaspoon; Vegetable oil for cooking – about 3 tablespoons total

Jump to Recipe

Introduction

String Bean Chicken is a flavorful and quick stir-fry dish that combines tender chicken with crisp green beans in a savory sauce. This simple recipe is perfect for a weeknight dinner and pairs wonderfully with steamed rice.

A white bowl filled with a stir-fry of three main layers: the bottom is a light brown sauce coating the whole dish, the middle layer includes bright green cut green beans with a firm texture, and the top layer has medium-sized pieces of cooked chicken breast in a glossy orange-brown glaze, mixed with chunks of translucent cooked onions. The bowl is placed on a white marbled surface, surrounded by two smaller white bowls filled with white rice, a wooden spoon with natural wood texture near a soft pink cloth, a pink translucent glass of water, and a small green plant in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless skinless chicken breast, thinly sliced into 1/4 inch thick bite-sized pieces
1 tablespoon light soy sauce
1 tablespoon Shaoxing wine
2 teaspoon cornstarch
1 tablespoon water
2 teaspoon vegetable oil
3/4 cup low sodium chicken broth
1 1/2 tablespoon light soy sauce
1 tablespoon oyster sauce
1/2 tablespoon dark soy sauce
1 tablespoon granulated sugar
2 teaspoon cornstarch
1 teaspoon sesame oil
1/2 medium yellow onion, diced into 1-inch pieces
5 cloves garlic, minced
1 lb string beans (green beans), ends trimmed, chopped into 2-inch pieces

Instructions

Step 1: Marinate the chicken. In a medium mixing bowl, combine the sliced chicken breast, 1 tablespoon light soy sauce, Shaoxing wine, 2 teaspoons cornstarch, water, and vegetable oil. Mix until well combined and let it marinate for at least 15 minutes. Set aside.
Step 2: Prepare the stir-fry sauce. In a small mixing bowl, whisk together chicken broth, 1 1/2 tablespoons light soy sauce, oyster sauce, dark soy sauce, granulated sugar, and 2 teaspoons cornstarch until the sugar dissolves. Set aside.
Step 3: Cook the chicken. Heat 1 tablespoon cooking oil in a wok or large pan over medium-high heat until hot. Add the chicken in a single layer and sear for 1-2 minutes until golden brown. Flip and cook another 1-2 minutes until cooked through. Remove the chicken and set aside.
Step 4: Cook the string beans. In the same wok or pan, heat 1 tablespoon cooking oil over medium heat. Add the string beans and cook for about 6 minutes, stirring occasionally, until tender but still crisp.
Step 5: Combine and finish. Push the string beans to the side of the pan and add 1 tablespoon oil. Sauté the diced onions and minced garlic for about 1 minute until fragrant and softened. Pour in the prepared sauce and bring to a simmer, stirring, until thickened (about 1 minute). Return the chicken to the pan along with the sesame oil, then toss everything together for 30 seconds until well combined.
Step 6: Serve hot. Transfer to plates and enjoy with steamed white rice for a complete meal.

Tips & Variations

Use fresh string beans for the best texture, but frozen green beans can be substituted in a pinch; just adjust cooking time accordingly.
Add a pinch of red pepper flakes or fresh chili to the garlic and onion step for a spicy kick.
Swap chicken breast for thigh meat for a juicier result.
For gluten-free cooking, replace soy sauce with tamari or coconut aminos.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to preserve the texture of the chicken and crispness of the green beans. Avoid microwaving for long periods as it may cause sogginess.

How to Serve

A large white bowl filled with a stir-fry dish showing two main layers: the first layer consists of chopped green beans with a smooth and shiny texture, and the second layer consists of orange-brown cooked chicken pieces scattered evenly among the beans, both coated lightly in a glossy sauce; small pieces of translucent cooked onion are interspersed within the dish. In the background, there are two white bowls filled with plain white rice placed on a white marbled surface next to the main bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

You can marinate the chicken and prepare the sauce in advance, but it’s best to cook the string beans and combine everything right before serving to maintain the fresh texture.

What can I serve with String Bean Chicken?

This dish pairs excellently with steamed white or jasmine rice. You can also serve it alongside fried rice or noodles for a heartier meal.