Chicken & Green Beans Stir-fry
Servings: 4
Stir-fry chicken with green beans is an easy and healthy recipe to make. My recipe has a simple cooking hack to help you prep the green beans to stir-fry evenly.
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Ingredients
- 1 pound green beans 2 inch pieces
- 1 pound chicken tenders or boneless skinless breasts
- 1 tablespoon olive oil divided
- 1 tablespoon corn starch divided
- 1/2 cup room temperature water
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce or more soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar
- 2 cloves garlic minced
- 1 1/4-inch slice ginger peeled and minced
- 2 stalks scallions chopped
Instructions
- Fill a 4 quart (or medium) pot halfway with water and bring to a boil. While waiting for the water to boil, prepare green beans by trimming to 2 inch pieces. When the water boils, parboil the green beans for 2-4 minutes until they're bright green. Drain and set aside.
- Slice chicken tenders crosswise into 1/4 inch thickness OR cut chicken breasts into 1 inch strips lengthwise, slice crosswise, and place in a mixing bowl. Add 1 teaspoon of olive oil and 1 teaspoon of cornstarch to the chicken, and mix, set aside.
- Make a sauce by combining water, soy sauce, oyster sauce, rice vinegar, sugar, with remaining 2 teaspoons of cornstarch in a small bowl, set aside.
- Mince garlic and ginger, set aside.
- Chop scallions, set aside.
- Preheat a large nonstick frying pan on medium heat (5 minutes) until a drop of water sizzles. Add the remaining 2 teaspoons of olive oil, swirl to coat pan, add garlic and ginger, stir fry for 30 seconds or until fragrant.
- Add the chicken to the pan and spread the pieces out, allow the meat to sear for 1 minute and then stir fry until no longer pink on the outside (2-3 minutes).
- Add scallions and green beans and stir fry for a minute.
- Stir the sauce a few times and add to the stir-fry, stirring until the sauce thickens (1-2 minutes), bubbly, and everything is heated through.
- Transfer to a serving bowl and serve immediately.
Notes
Cooking times may vary depending on equipment used. If you use a wok or a stainless steel pan, you can preheat and stir fry on medium high heat, but the stir fry might cook much faster, so adjust your heat and time accordingly. If for some reason, your sauce seizes up and becomes lumpy, add 1-2 tablespoons of water and keep stirring.