String Bean Chicken
Ingredients
- 1 lb chicken breast boneless, skinless, cut against the grain into ¼-inch thick slices
- 2 cups fresh green beans washed and trimmed, cut into 2-inch pieces
- 1 medium white onion chopped into 1-inch wedges
- 2 tbsp vegetable oil
Chicken Marinade
- 2 tbsp soy sauce
- 1½ tbsp Mirin or Shaoxing wine, or cooking wine
- 2 tsp cornstarch
- ½ tsp brown sugar
Sauce
- 1/4 cup chicken stock or water
- 1 tbsp oyster sauce
- 3 tsp low sodium soy sauce
- 1½ tsp brown sugar
- 1 tsp cornstarch
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
Instructions
- In a medium-sized bowl, mix the marinade ingredients and add the thinly sliced chicken breast. Refrigerate the chicken for at least 30 min (or overnight) to marinate. You can also let it sit while you prepare the other ingredients.
- Whisk together the sauce ingredients in a medium bowl and set it aside.
- Heat oil in a wok or pan over high heat. Once hot, add the chicken pieces in a single layer, without marinade. To achieve a good sear, avoid overcrowding the pan and let the chicken cook undisturbed until it turns golden brown, about ½-1 min. Flip over and repeat the process. Once done, transfer the chicken to a plate.
- Add the green beans and onions and sauté for 2-3 min. Reduce heat to medium and return the chicken to the pan.
- Stir the sauce (as the cornstarch may have settled). Pour half to all the sauce into the pan, depending on preference. Sauté everything together for 1-2 min until the sauce thickens.
Notes
Amount per serving
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calories 301
total fat 11g 14%
saturated fat 1.5g 8%
cholesterol 73mg 24%
sodium 1145mg 63%
total carbohydrates 24.4g 9%
dietary fiber 2.7g 10%
total sugars 12.2g
protein 26.6g
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calcium --mg -%
iron 2mg 9%
potassium 632mg 13%
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calories 301
total fat 11g 14%
saturated fat 1.5g 8%
cholesterol 73mg 24%
sodium 1145mg 63%
total carbohydrates 24.4g 9%
dietary fiber 2.7g 10%
total sugars 12.2g
protein 26.6g
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calcium --mg -%
iron 2mg 9%
potassium 632mg 13%