Description
This Chicken Green Bean Stir Fry recipe offers a deliciously crisp and flavorful meal, combining tender velveted chicken with vibrant green beans in a savory Asian-inspired sauce. Perfect for a quick and healthy dinner, it balances textures and bold flavors including garlic, ginger, soy, and sesame.
Ingredients
Scale
For Velveting the Chicken
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
For the Stir Fry
- 2 tablespoons sesame oil, divided
- 1 pound frozen green beans
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch (optional, for thickening)
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Velvet Chicken: In a bowl, combine the sliced chicken with baking soda, cornstarch, water, soy sauce, and sesame oil. Mix well and marinate for 15-20 minutes. After marinating, rinse the chicken under cold water to remove excess baking soda, then pat dry thoroughly with paper towels.
- Make Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, and cornstarch if using. Set this sauce mixture aside for later.
- Stir-fry Chicken: Heat 1 tablespoon of sesame oil in a skillet or wok over medium-high heat. Add the chicken strips and stir-fry until they are cooked through and lightly browned, about 4-6 minutes. Remove the chicken from the skillet and set aside.
- Stir-fry Vegetables: Add the remaining tablespoon of sesame oil to the same skillet. Sauté the minced garlic and ginger until fragrant, about 30 seconds to 1 minute. Add the frozen green beans and continue stir-frying until the beans are heated through and slightly tender, about 5-7 minutes.
- Combine and Finish: Return the cooked chicken to the skillet with the green beans. Pour the prepared sauce over the ingredients. Stir-fry everything together until the sauce thickens and evenly coats the chicken and vegetables, about 2-3 minutes.
- Serve: Garnish the stir fry with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles as desired.
Notes
- Velveting the chicken with baking soda tenderizes the meat and gives it a silky texture.
- Rinsing the chicken after marinating removes excess baking soda taste and prevents a soapy flavor.
- Frozen green beans are convenient and work well, but fresh green beans can also be used if preferred.
- Cornstarch in the sauce is optional, but helps thicken the stir fry sauce for better coating.
- Adjust the amount of garlic and ginger to taste for more or less pungency.
- This recipe can be served over steamed rice, noodles, or as a standalone low-carb dish.
