Description
This Chicken & Green Bean Stir Fry is a quick and flavorful dish featuring tender chicken thighs and crisp-tender green beans cooked in a savory sauce made from soy, oyster, hoisin, and a touch of honey. It’s perfect served over steamed rice and garnished with sesame seeds and scallions for a delicious weeknight meal.
Ingredients
Scale
Chicken Marinade
- 1 ½ pounds boneless skinless chicken thighs, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
Vegetables
- 1 pound green beans, ends trimmed and halved
- 4 garlic cloves, thinly sliced
- 1 tablespoon grated fresh ginger
- 3 scallions, thinly sliced (white and light green parts separated)
Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 2 teaspoons cornstarch
- ½ cup chicken broth
Other
- 3 tablespoons neutral oil (vegetable or canola), divided
- Steamed rice, for serving
- Sesame seeds, for garnish
- Extra scallions (dark green parts), for garnish
Instructions
- Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken thighs with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine (or dry sherry), and 1 teaspoon cornstarch. Toss to coat evenly and let sit for 15 minutes to tenderize and infuse flavors while you prepare other ingredients.
- Prepare the Sauce: In a small bowl, whisk together ¼ cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon toasted sesame oil, 2 teaspoons cornstarch, and ½ cup chicken broth until smooth. Set aside.
- Cook the Green Beans: Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the trimmed and halved green beans and cook, tossing occasionally, until they are blistered, bright green, and just tender, about 6 to 7 minutes. Remove and transfer to a plate.
- Cook the Chicken: Add the remaining 2 tablespoons of neutral oil to the same pan. Spread the marinated chicken in an even layer and cook without stirring for 4 minutes to develop a browned crust. Stir and continue cooking for another 3 to 4 minutes until the chicken is just cooked through. Transfer to a plate without wiping the pan clean.
- Sauté Aromatics: Lower the heat slightly and add the sliced garlic, grated ginger, and the white and light green parts of the scallions to the pan. Cook, stirring, until fragrant and just golden around the edges, about 30 to 45 seconds, being careful not to burn them.
- Combine and Thicken: Return the cooked green beans and chicken to the pan. Whisk the sauce again to reincorporate the cornstarch and pour it over the chicken and vegetables. Toss and cook for 1 to 2 minutes until the sauce thickens and coats everything nicely.
- Serve: Spoon the stir fry over steamed rice and garnish with sesame seeds and the dark green parts of the scallions for a fresh, crunchy finish. Enjoy immediately.
Notes
- For extra heat, add a pinch of red chili flakes or a drizzle of chili oil during the aromatics step.
- Chicken thighs are preferred for their tenderness and flavor but you can use chicken breasts if desired.
- Make sure not to overcook the green beans; they should remain crisp-tender to provide a nice contrast to the chicken.
- If Shaoxing wine or dry sherry is unavailable, you can omit or substitute with a mild rice wine vinegar, though flavor will vary slightly.
- Use low-sodium soy sauce to control saltiness in the dish.
- Leftover stir fry can be refrigerated for up to 2 days and reheated gently on the stovetop.
