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Green Bean Chicken
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Green Bean Chicken

This is a classic Chinese takeout-style stir-fry. The two key techniques that make a huge difference are velveting the chicken to keep it tender and blanching the green beans so they stay crisp and bright green. The whole dish comes together quickly once the prep is done.
Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 50 minutes

Ingredients

For the Chicken

  • 1 pound boneless skinless chicken thighs, sliced thin against the grain
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine
  • 2 teaspoons cornstarch
  • 1 teaspoon neutral oil

For the Sauce

  • 1/3 cup chicken broth
  • 2 teaspoons soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon oyster sauce
  • 1 teaspoon sugar
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon toasted sesame oil

For the Stir-Fry

  • 1 pound fresh green beans trimmed
  • 3 tablespoons neutral oil like canola or grapeseed, divided
  • 1 yellow onion thinly sliced
  • 1 tablespoon fresh ginger grated
  • 3 cloves fresh garlic minced

Method

  • Combine sliced chicken with soy sauce, Shaoxing wine, cornstarch, and oil. Marinate 15 minutes.
  • Mix sauce ingredients in small bowl.
  • Blanch green beans in boiling water 2 minutes. Shock in ice water, drain.
  • Heat 2 tbsp oil in wok over high heat until smoking.
  • Sear marinated chicken 1 minute, then stir-fry 2-3 minutes until cooked. Remove to plate.
  • Add 1 tbsp oil to wok. Stir-fry onion 2 minutes.
  • Add ginger and garlic, stir-fry 30 seconds.
  • Return chicken to wok with green beans, toss 1 minute.
  • Pour in sauce, simmer until thickened, 1-2 minutes.
  • Serve with rice.

Notes

Ensure wok is very hot before adding chicken for best searing. Don't overcook green beans - they should stay crisp.