Save Pin
This filling green bean and chicken stir fry has become my go-to when I need something tasty and fulfilling without spending forever in the kitchen. The juicy chicken and slightly crunchy beans wrapped in a thick brown sauce create just the right mix of protein and veggies in a single easy dish.
I first came up with this when I was trying to copy my favorite Chinese delivery dish at home. After tweaking the sauce and cooking method several times, my family now asks for this instead of takeout. The key lies in the special tenderizing trick that makes the chicken super soft.
Ingredients
- Chicken breast: Cut into thin strips across the grain for quick cooking and softness
- String beans: Add the perfect crunchy veggie element and work great with the sauce
- Baking soda: Used in the chicken soak to make it tender like Chinese restaurants do
- Shaoxing wine: Brings a genuine flavor depth that's impossible to match
- Dark soy sauce: Creates that nice rich color while regular soy adds saltiness
- Oyster sauce: Delivers that deep savory takeout-quality taste
- Cornstarch: Used for both meat prep and sauce to make everything silky smooth
Step-by-Step Instructions
- Marinate the Chicken:
- Cut chicken breast into thin strips across the grain for tenderness. Mix with water, cornstarch, soy sauce, baking soda and oil, then rest for 15 minutes. This softening method gets you that famous tender chicken you find at Chinese restaurants.
- Prepare the Sauce:
- Mix chicken broth, both types of soy sauce, oyster sauce, cornstarch, sugar, Shaoxing wine, sesame oil and chopped garlic in a bowl. Stir until smooth with no cornstarch clumps. This mix creates the perfect flavor base.
- Cook the Chicken:
- Get oil hot in a big pan until it's nearly smoking. Drop in the soaked chicken pieces without crowding them. Don't touch for 1 minute then stir around until barely done, roughly 2 minutes total. Take it out and set aside so it doesn't get tough.
- Cook the String Beans:
- Put the rest of your oil in the same pan. Toss in string beans with some water and stir quickly. Cover right away to steam for 3-4 minutes until they turn bright green with a slight crunch. This steam method cooks the beans perfectly while keeping their bright color.
- Combine and Finish:
- Add your prepared sauce to the pan with the beans and let it bubble until it gets thick and shiny. Put the chicken back in and mix everything together so it all gets coated in sauce. This quick final cooking keeps the chicken nice and soft.
Save Pin
Oyster sauce really is the magic touch that makes this dish special. I tried making it once without and could totally tell something important was missing. My daughter who usually pushes green beans aside always finishes every bit when I make this specific dish.
Perfect Pairing Options
This green bean chicken tastes best when served over plain white rice that soaks up all that yummy sauce. For fewer carbs, try it with cauliflower rice instead. The plain base lets the stir fry flavors stand out.
To round out your homemade Chinese feast, add some simple sides like steamed dumplings or quick egg drop soup. This combo creates a takeout-worthy meal that feels special even though it didn't take much work.
Save Pin
Ingredient Substitutions
You can swap in frozen green beans when you can't find fresh ones. Just skip the steaming part and toss them straight into the pan, cooking just until they're hot throughout.
To make it gluten free, use tamari instead of soy sauce and make sure your oyster sauce doesn't contain gluten or use gluten free hoisin sauce with a bit of fish sauce for that deep flavor.
If you can't get hold of Shaoxing wine, dry sherry works really well too. For a no-alcohol version, just use more chicken broth with a splash of rice vinegar to keep the complex taste.
Make Ahead and Storage
This dish works great for meal prepping. The flavors actually get better overnight, so leftovers are something to look forward to. Keep it in sealed containers in your fridge for up to four days.
If you want to store it longer, put portions in freezer containers for up to three months. When you're ready to eat it, thaw in the fridge overnight and warm it up gently in a pan with a splash of water or chicken broth to bring the sauce back to life.
Common Recipe Questions
- → What makes the chicken so juicy?
Soaking the chicken in the mix of ingredients shown, especially the cornstarch and oil, helps trap moisture inside and makes the meat super juicy.
- → Will frozen beans work too?
Sure, frozen beans can work instead of fresh ones. Just thaw them out first and you might need to steam them for less time.
- → What goes well with this food?
This tastes great with plain white rice, but you can try it with cauliflower rice or some noodles if you want something different.
- → Can I freeze what's left?
You bet, it'll keep frozen for up to 3 months. Let it cool down first, then put it in a good container. When you want it, thaw it overnight and warm it in a pan or your microwave.
- → Can I skip the meat?
You can swap the chicken for firm tofu or any plant protein and use a veggie stir-fry sauce instead of the oyster sauce.
- → My sauce is too thin, what now?
The cornstarch in your sauce mix will make it thicker as it cooks. Just keep stirring so it doesn't get lumpy.