How To Cook String Bean Chicken

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Ingredients

For Chicken and marinade
  • 9.0z boneless skinless chicken breast, thinly sliced 

  • 1 1/2 tablespoon of water
  • 1 teaspoon light soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon corn starch
  • 1 teaspoon vegetable oil
For The Rest of The Dish
  • 1 cup chicken stock or water
  • 1 teaspoon sugar
  • 1 tablespoon light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 0.19 sesame oil
  • white pepper (to taste)
  • 1/2 teaspoon cornstarch
  • 3 tablespoons vegetable oil
  • 0.75 pound string beans (ends trimmed and cut into half) 

  • 3 cloves garlic, minced 

  • 0.75 tablespoon Shaoxing wine
Instructions
  1. Add all the marinade ingredients to the chicken in a bowl. Mix it well with your hands so that the chicken absorbs all the marinade liquid. Set it aside. 

  2. Prepare the sauce by mixing together: 

    - 1/2 cup stock or water
    - 1 teaspoon sugar
    - 1 tablespoon light soy sauce
    - 2 teaspoons dark soy sauce
    - 1/2 teaspoon sesame oil
    - a pinch of freshly ground white pepper
    - 2 teaspoons corn starch
  3. Add 2 tablespoons of oil to the wok and sear the chicken untill it is just browned. Leave any oil/fat in the wok. 

  4. With the heat at medium-high, add 2 additional tablespoons oil to the wok. Lay the string beans in a single layer. Sear the string beans on one side for about 1 minute. Stir fry it for 30 seconds. 
  5. Add 1/4 cup water to the wok. Cover it with a lid and allow the green beans to steam for 60-90 seconds. 


  6. Add the garlic and stir fry it for another 30 seconds. Spread the Shaoxing wine around the wok to deglaze it. Stir fry it for 15 seconds. 

  7. Stir up the sauce mixture to make sure the corn starch is well-incorporated. Add the sauce to the wok. Bring it to a simmer. 
  8. Add the chicken back to the wok and stir fry everything together for another 30 seconds. The cornstarch in the sauce mixture will thicken it. 

  9. When the sauce is at the consistence you'd like, plate and serve it immediately with rice. 




 

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