Table of Contents

String Bean Chicken Stir-Fry: The Ultimate Guide to Crisp-Tender Beans and Juicy Chicken

Introduction

There’s something magical about a quick stir-fry. In just minutes, you can transform simple ingredients into a dish that rivals your favorite takeout. String Bean Chicken Stir-Fry delivers exactly that: crisp-tender beans, velvety chicken, and a glossy, savory sauce that clings to every bite. Perfect for weeknights, this dish is ready in less time than it takes to call for delivery.

If you’ve ever wondered how to achieve that restaurant-style flavor and texture at home, this article will walk you through every detail. From slicing and velveting chicken to mastering wok heat, you’ll have everything you need to bring bold flavors and satisfying textures to your table.

Before we dive into the step-by-step method, let’s understand the roots and basics of this dish. For reference, techniques like velveting and wok hei are discussed in detail in Chinese stir-frying techniques.

What Is String Bean Chicken Stir-Fry?

At its core, String Bean Chicken Stir-Fry is a Chinese-style dish built around two main stars: thinly sliced chicken and crisp string beans (commonly called green beans in most U.S. markets). Both ingredients are quickly cooked over high heat with aromatics like garlic and ginger, then coated in a glossy sauce made from soy, oyster sauce, Shaoxing wine, and a cornstarch slurry.

This cooking style relies on speed and heat. Beans remain vibrant and slightly blistered while chicken stays tender. The sauce ties everything together with a balance of salty, savory, and umami notes. Mastery lies in timing: cooking proteins and vegetables separately, then bringing them together in the final moments.

Ingredients Overview

The best String Bean Chicken Stir-Fry is about simplicity and balance. Here’s a quick list:

Chicken (breast or thigh, thinly sliced)
String beans (or green beans, trimmed)
Garlic and ginger
Soy sauce (light or regular)
Oyster sauce
Shaoxing wine (or dry sherry substitute)
Stock (chicken or vegetable)
Cornstarch slurry (for thickening)
Sesame oil (for finishing)

Optional add-ins: chili flakes, black pepper, scallions.

String Bean Chicken Stir-Fry with glossy sauce and crisp green beans in a wok

Chicken: Cuts, Slicing, and Velveting

Choosing the cut

Breast: Lean, cooks fast, widely available.
Thigh: Juicier, slightly more forgiving.

Slicing tips

Slice against the grain into thin strips for tenderness.
Keep pieces uniform in size to ensure even cooking.

Velveting technique

Marinate chicken briefly in soy sauce, cornstarch, and a touch of oil (sometimes egg white).
This creates a thin coating that locks in moisture and ensures silky texture.
Dry the chicken lightly before cooking to encourage searing instead of steaming.

String Beans: Selection and Prep

String beans (or green beans) are the second star of this dish.

Selection: Look for beans that are firm, snap easily, and have vibrant green color.
Trimming: Snip ends before cooking.
Blanching vs. No-Blanching:
- Blanching keeps beans bright and vibrant.
- Direct stir-fry without blanching develops char and deeper flavor.

Storage tip: Keep beans in a breathable bag in the fridge; use within a few days for best freshness.

Aromatics and Add-Ins

Aromatics are the backbone of stir-fry flavor.

Ginger adds heat and freshness.
Garlic builds depth.
Scallions offer sweetness and color.
For spice lovers: dried chilies, chili oil, or chili crisp can elevate the dish.

Sauce Building Blocks

The sauce is what makes String Bean Chicken Stir-Fry unforgettable.

Soy sauce: Salty umami base.
Oyster sauce: Adds savory depth and slight sweetness.
Shaoxing wine: Traditional Chinese cooking wine that adds aroma and deglazes the pan.
Stock: Adds body and prevents sauce from being overly salty.
Cornstarch slurry: Thickens sauce to glossy perfection.
Sesame oil: Adds nutty aroma at the finish.

Pro tip: For a darker sauce, add a dash of dark soy sauce. For brightness, finish with a splash of rice vinegar.

Step-by-Step Cooking Method

Here’s the high-heat timeline:

Preheat wok/skillet until lightly smoking.
Add oil and swirl to coat.
Cook chicken in a single layer (don’t overcrowd). Sear 1–2 minutes, flip, cook briefly, then remove.
Stir-fry beans for 2–3 minutes until blistered but crisp.
Add aromatics (ginger, garlic) briefly.
Deglaze with Shaoxing wine, scraping the pan.
Pour in sauce, stir to thicken.
Return chicken, toss everything together.
Finish with sesame oil and scallions.

Serve immediately for best texture.

Troubleshooting Common Mistakes

Soggy beans: Pan was overcrowded; cook in batches.
Pale chicken: Didn’t pat dry or pan wasn’t hot enough.
Gluey sauce: Too much cornstarch; thin with stock.
Burnt garlic: Add aromatics after beans, not too early.

Variations and Substitutions

Sauces: Teriyaki, black pepper, chili-garlic, or honey-ginger.
Proteins: Chicken thigh, turkey, shrimp, or tofu.
Vegetables: Snap peas, bell peppers, or mushrooms.
Dietary tweaks: Use tamari for gluten-free; adjust soy sauce for lower sodium.

Serving and Pairings

Perfect with:

Steamed jasmine rice
Garlic noodles
Brown rice or cauliflower rice (for variety)

Garnishes:

Toasted sesame seeds
Fresh scallions
Chili crisp

Make-Ahead, Storage, and Reheating

Prep sauce and chop vegetables in advance.
Cook fresh for best texture.
Store leftovers in an airtight container up to 3–4 days.
Reheat hot and fast in a wok/skillet to restore crispness.

FAQs

Do you need to blanch the beans first?
Not required. Blanching keeps beans vibrant, while direct stir-fry adds char.

How do you keep beans crisp?
Cook on high heat, don’t overcrowd, and toss in sauce briefly at the end.

What’s the difference between string beans and green beans?
Today, the terms are used interchangeably. Older varieties had fibrous “strings.”

How do you make chicken tender?
Slice against the grain and use velveting (marinade with cornstarch and soy).

What oil works best?
Choose high-smoke-point oils like peanut or canola.

How do you know the chicken is done?
Check with a thermometer—165°F (74°C) is the safe temperature.

Conclusion

String Bean Chicken Stir-Fry is proof that delicious doesn’t have to be complicated. With crisp beans, tender chicken, and a glossy, savory sauce, it’s the kind of meal that comes together quickly but feels like something special. Master the technique once, and you can adapt it endlessly with different sauces, proteins, and vegetables. Now it’s your turn—fire up that wok and create your own stir-fry masterpiece tonight.