string bean chicken recipe
The Best string bean chicken recipe
I love this string bean chicken recipe because it’s one of those dishes that just works every time. It’s quick enough for a weeknight but still feels special, so I make it when I need something easy but satisfying. The crisp-tender green beans and juicy chicken come together in a savory sauce that’s not too heavy, which makes it a great option for busy evenings when I don’t want to spend hours in the kitchen.
My kids always ask for seconds when I make this, which is a win in my book. They love the combination of the slightly crunchy beans and the tender chicken, and I love that it sneaks in some veggies without any complaints. Plus, it’s packed with protein and fiber, so I feel good about serving it regularly. It’s one of those recipes that’s simple but never boring, and it’s become a staple in our meal rotation. Whether it’s a casual family dinner or a quick lunch, this dish always delivers.
String Bean Chicken Stir-Fry
A savory and satisfying Chinese-inspired stir-fry featuring tender chicken, crisp string beans, and a rich garlic-ginger sauce. Quick to prepare and packed with flavor, this dish pairs perfectly with steamed rice for a complete meal.
🥘Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 12 oz (340g) fresh string beans, trimmed and cut into 2-inch pieces
- 3 tbsp vegetable oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 small red bell pepper, thinly sliced (optional)
- 2 green onions, sliced (for garnish)
- 3 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce (or substitute with regular soy sauce)
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/4 cup chicken broth or water
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
👨🍳Directions
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1 In a bowl, combine the chicken with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well and let marinate for 10 minutes.
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2 In a small bowl, whisk together all the sauce ingredients except the cornstarch slurry. Set aside.
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3 Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Add the marinated chicken and stir-fry for 4-5 minutes until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
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4 Add the remaining 1 tablespoon of oil to the skillet. Add the string beans and stir-fry for 3-4 minutes until bright green and slightly blistered. If using, add the red bell pepper and stir-fry for an additional 1 minute.
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5 Push the vegetables to one side of the skillet and add the garlic and ginger to the empty space. Stir-fry for 30 seconds until fragrant.
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6 Return the chicken to the skillet and pour the sauce over the top. Stir everything together and bring to a simmer.
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7 Stir the cornstarch slurry and add it to the skillet. Cook for 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.
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8 Garnish with sliced green onions and serve hot with steamed rice.
🔧Equipment
- Large skillet or wok
- Mixing bowls
- Cutting board
- Chef’s knife
- Measuring spoons
- Tongs or spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How String Bean Chicken Stir-Fry Works
This string bean chicken recipe is one of those foolproof dishes that always delivers—quick to make, packed with flavor, and just as good for a weeknight dinner as it is for a weekend potluck. The mix of tender chicken, crisp green beans, and that savory garlic-ginger sauce hits every note, and it’s easy to double or triple if you’re feeding a crowd. I love that it’s hearty enough to satisfy but light enough that no one leaves the table feeling weighed down, making it perfect for family gatherings where you want something everyone will actually eat.
❓ Frequently Asked Questions About String Bean Chicken Stir-Fry
1. What type of green beans work best for string bean chicken?
Fresh green beans (also called string beans or snap beans) are ideal for this recipe because they stay crisp and hold their shape during stir-frying. If using frozen green beans, thaw and pat them dry first to avoid excess moisture. Avoid canned green beans, as they tend to be too soft and lack texture.
2. Can I substitute chicken breast for chicken thigh in this recipe?
Yes, you can use chicken breast instead of thigh, but keep in mind that chicken breast cooks faster and can dry out if overcooked. To prevent this, slice the breast into thin, even pieces and reduce the cooking time slightly. Chicken thigh is preferred for its juicier, more flavorful result.
3. How do I make the sauce less salty if it’s too strong?
If the sauce tastes too salty, balance it by adding a little sweetness (1 tsp honey or brown sugar) or acidity (1 tsp rice vinegar or lime juice). You can also dilute it with a splash of water or low-sodium chicken broth. For future batches, reduce the soy sauce or use a low-sodium version.
4. Can I make string bean chicken ahead of time?
This dish is best served fresh, as the green beans can lose their crispness when reheated. However, you can prep the ingredients (chopped chicken, trimmed beans, and sauce) ahead of time and store them separately in the fridge for up to 24 hours. Stir-fry just before serving for the best texture.
5. What’s the best way to reheat leftovers without making the chicken dry?
Reheat leftovers in a skillet over medium-low heat with a splash of water or chicken broth to add moisture. Cover the pan for 2–3 minutes to steam the dish gently. Avoid microwaving, as it can make the chicken rubbery and the green beans mushy.
