Description
This Chicken Green Bean Stir Fry recipe offers a flavorful and quick Asian-inspired meal featuring tender velvetted chicken strips combined with crisp green beans in a savory sauce. Ideal for weeknight dinners, this stir-fry balances the earthiness of green beans with the robust taste of garlic, ginger, and a combination of soy, oyster, and hoisin sauces. Garnished with green onions and sesame seeds, it makes for an appetizing and wholesome dish.
Ingredients
Scale
For Velveting the Chicken
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
For the Stir Fry
- 2 tablespoons sesame oil, divided
- 1 pound frozen green beans
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch (optional, for thickening)
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds, for garnish
Instructions
- Velvet Chicken: In a bowl, combine the sliced chicken breast with baking soda, cornstarch, water, soy sauce, and sesame oil. Mix well to coat the chicken evenly. Let it marinate for 15 to 20 minutes to tenderize the chicken for a silky texture. Then rinse the chicken under cold water to remove excess baking soda, and pat dry with paper towels.
- Make Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, and cornstarch (if using). This sauce will provide a rich, balanced flavor with a slight thickness to coat the stir fry ingredients.
- Stir-fry Chicken: Heat 1 tablespoon of sesame oil in a skillet or wok over medium-high heat. Add the velvetted chicken pieces and stir-fry until cooked through and lightly browned, about 4 to 5 minutes. Remove the chicken from the skillet and set aside to keep warm.
- Stir-fry Vegetables: Add the remaining 1 tablespoon sesame oil to the skillet. Sauté the minced garlic and ginger until fragrant, approximately 30 seconds. Then add the frozen green beans and stir-fry for 5 to 6 minutes until they are heated through and slightly tender but still crisp.
- Combine and Finish: Return the cooked chicken to the skillet with the green beans. Pour the prepared sauce over the mixture and continue to stir-fry for another 2 to 3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
- Serve: Remove from heat and garnish the stir fry with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles for a complete meal.
Notes
- Velveting the chicken with baking soda and cornstarch ensures a tender and silky texture.
- If you prefer fresh green beans, blanch them briefly before stir-frying.
- For a vegetarian version, substitute chicken with firm tofu and use vegetarian oyster sauce.
- Add chili flakes or fresh chili for a spicy kick.
- Serve immediately for best texture and flavor.
