Elevate your weeknight dinner with this quick and flavorful Chicken and String Bean Stir Fry recipe that mimics the taste of takeout food but makes it better.
Begin by dicing tender chicken breast into bite-sized chunks and marinating them in a delectable blend of ingredients that infuse each bite with mouthwatering flavor.
While the chicken marinates, prepare your string beans and onions, chopping them into bite-sized pieces for the perfect texture.
Once the chicken has absorbed all the delicious flavors, sauté it until golden brown and fully cooked, then set it aside while you stir-fry the vibrant vegetables until they’re tender-crisp and bursting with color.
Now, for the pièce de résistance, whisk together a simple yet sensational sauce, combining savory soy sauce, rice vinegar, oyster sauce, brown sugar, ginger and garlic. Thicken the sauce with a cornstarch slurry, then toss in the cooked chicken and let everything meld together in the pan. In just a few minutes, your Chicken and String Bean Stir Fry is ready to be enjoyed! Serve it piping hot over a bed of fluffy rice or noodles for a satisfying meal that’s as easy to make as it is delicious.
With its irresistible combination of tender chicken, crisp veggies, and savory-sweet sauce, this stir-fry is sure to impress even the pickiest of eaters. So, gather your ingredients and get ready to savor every flavorful bite of this delightful dish!
String Bean Chicken : Take Out Series Ep 9 (Panda Express)
Difficulty: Easy2
servings15
minutes15
minutesIngredients
1 large chicken breast
2 yellow onions
1 cup string beans
1 tbsp oil (any high temperature oil works like vegetable or canola)
- Chicken Marinade
1 tbsp soy sauce
1 tbsp mirin
2 tsp corn starch
2 tsp brown sugar
- Sauce
4 tbsp water
1.5 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp oyster sauce
1 tbsp brown sugar
2-3 cloves minced garlic
1 tsp crushed ginger
Directions
- Start by dicing the chicken breast into bite size chunks.
- Add the ingredient listed under marinade to the chicken and mix and let marinate for as long as your heat desires (I usually let it sit for 30 minutes).
- In the mean time chop up your sting beans into bite size pieces and onions into chunks or petals.
- In a pan heat up a tbsp of oil and cook chicken on medium heat for 2-3 minutes on each side (until fully cooked).
- Remove the chicken from the pan and saute the cut up vegetables for 4-5 minutes on medium heat.
- Mix the ingredients for the sauce and set aside.
- Make a corn starch slurry with 2 tsp corn starch and 2 tbsp water.
- In the pan with the vegetables add the sauce and corn starch slurry and let thicken, should take around a couple minutes.
- Add in your chicken, mix and now its time to ENJOY!
