Description
This String Bean Chicken Stir-Fry is a quick and flavorful dish packed with crisp string beans, tender chicken, and a savory garlic-ginger sauce. Perfect for busy weeknights, it comes together in under 30 minutes and pairs beautifully with steamed rice or noodles.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 cups fresh string beans, trimmed
- 2 tbsp vegetable oil (divided)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 green onions, sliced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- Sesame seeds (optional, for garnish)
Instructions
- Prepare sauce – In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil. Set aside.
- Cook chicken – Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add sliced chicken and stir-fry for 4–5 minutes until browned and cooked through. Remove and set aside.
- Stir-fry vegetables – Add the remaining oil, then toss in string beans, garlic, ginger, and green onions. Cook for 3–4 minutes until beans are tender-crisp.
- Combine – Return chicken to the wok, pour in the sauce, and stir well.
- Thicken – Stir in cornstarch slurry, cooking for 1–2 minutes until the sauce thickens and coats everything.
- Serve – Garnish with sesame seeds if desired and serve hot over steamed rice or noodles.
- Prep Time: PT15M
- Cook Time: PT12M
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 310 kcal
- Sugar: 5g
- Sodium: 860mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70mg