String Bean Chicken
Equipment
- Frying Pan or wok
Ingredients
Chicken
- 16 oz chicken breast, thinly sliced
- 1 tbsp shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
Rest of Stir Fry
- 1 cup string beans, trimmed
- 2 cloves garlic, minced
- 1 tbsp ginger, thinly sliced
- 1 onion, cut into thick wedges
Sauce
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tsp sugar
- ¼ cup water
- 1 tsp cornstarch mixed with 1 tbsp water, mixed into a slurry
Optional Garnish
- Rice, for serving
Instructions
- Place your thinly sliced chicken breast in a bowl and marinate with shaoxing wine, salt, and cornstarch for 15 minutes.
- While the chicken marinates, thinly slice your ginger, finely mince your garlic, and cut your onion into thick wedges.
- In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, sesame oil, sugar, and water. Mix thoroughly and set aside.
- Add oil to a pan over medium-high heat and add your chicken. Cook for about 5 minutes until the chicken is roughly 80% cooked, then remove and set aside.
- In the same pan, add your string beans along with a splash of water, cover, and steam for about 1 minute until bright green.
- Add in your garlic, ginger, and onions and stir fry until the onions are slightly softened.
- Return the chicken to the pan, pour in the sauce, and bring everything to a simmer.
- Stir in the cornstarch slurry and cook until the sauce thickens and coats everything evenly.
- Serve over a fresh bowl of rice or enjoy it as is.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why This String Bean Chicken Is So Good
This String Bean Chicken checks all the boxes for me, as it should for you! It’s super high in protein, takes little effort, and tastes just like something you’d get at your local Chinese restaurant, but lighter and cheaper! The best part is that there isn’t a laundry list of ingredients to make this, it really only takes a few pantry staples and one bag of fresh veggies, and you’ll have something that’s worthy enough to rival any takeout restaurant near you!
The Sauce That Makes String Bean Chicken Amazing
Even though on paper this String Bean Chicken is just seared chicken breast and veggies, the sauce is what differentiates a bland meal to this delicious one. All it is is a simple mix of dark soy sauce, light soy sauce, oyster sauce, sesame oil, and just a touch of sugar, which balances out the dark, salty flavors of the soy sauces, and gives the dish that glossy finish that you usually find. However, instead of oil as being the finishing component, it’s actually just the sauce, and with some rice on the side, it’s a full meal that you’ll finish quicker than you think!
What You’ll Need To Make String Bean Chicken
Chicken
- 16 oz chicken breast, thinly sliced
- 1 tbsp shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
Rest of Stir Fry
- 1 cup string beans, trimmed
- 2 cloves garlic, minced
- 1 tbsp ginger, thinly sliced
- 1 onion, cut into thick wedges
Sauce
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tsp sugar
- ¼ cup water
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
Optional Garnish
- Cooked rice, for serving
How To Make String Bean Chicken
Place your thinly sliced chicken breast in a bowl and marinate with shaoxing wine, salt, and cornstarch for 15 minutes.
While the chicken marinates, thinly slice the ginger, mince the garlic, and cut the onion into thick wedges.
In a small bowl, combine the dark soy sauce, light soy sauce, oyster sauce, sesame oil, sugar, and water. Stir to combine and set aside.
Heat oil in a large pan over medium-high heat. Add the chicken and cook for about 5 minutes until it’s about 80% done. Remove and set aside.
In the same pan, add the string beans along with a splash of water. Cover and steam for 1 minute until bright green.
Add in the garlic, ginger, and onions and stir-fry for another 1–2 minutes until the onions are slightly softened.
Return the chicken to the pan, pour in the sauce, and bring everything to a simmer.
Stir in the cornstarch slurry and cook until the sauce thickens and coats everything evenly.
Serve hot over a bowl of steamed rice or enjoy it on its own.
Tips & Variations
If you’re not a huge fan of chicken breast, use chicken thighs instead. They work great with this dish and are a bit more forgiving when it comes to overcooking them.
Feel free to swap the vegetables if you don’t have string beans! I love to use broccoli or asparagus as a substitute!
I always like to add hot mustard to my String Bean Chicken, but if you want the dish to be spicier, add some chili oil to the sauce!
This dish can be stored and refrigerated for up to 3 days!
Frequently Asked Questions
Can I make this with frozen string beans?
Absolutely! Just make sure to thaw and pat them dry first to avoid watering down the stir fry. Fresh string beans will give you better crunch, but frozen ones are actually frozen at their peak, so the flavor will actually be better!
Can I leave out the shaoxing wine?
You can substitute it with dry sherry or omit it if needed, but the flavor will be a little flatter without it. Even just 1 tablespoon makes a big difference.
Do I have to make a slurry separately?
Yes! Mixing the cornstarch separately with water prevents clumps and ensures the sauce thickens smoothly once added to the pan.
What kind of onion should I use?
Yellow or white onions work best in my opinion. Cut them into thick wedges so they still hold a little bite and sweetness after cooking.
Try These Next
Love fast stir fries? Try my Black Pepper Chicken!
Looking for something just like takeout? You’ll love my Beijing Beef!
Want a noodle option instead? You’ll love my Shanghai Fried Noodles!
