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Green Beans and Chicken
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Speedy chicken and green bean stir-fry ready in minutes. Perfect over rice.
Ingredients:
  • 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
  • 1 tablespoon mirin (Japanese sweet wine)
  • 1 teaspoon cornstarch
  • 0.25 teaspoon freshly ground white pepper
  • 3 tablespoons oyster sauce
  • 2 tablespoons mirin (Japanese sweet wine)
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1 pound fresh green beans, trimmed
  • 1 medium white onion, peeled
  • 2 tablespoons peanut oil, divided
  • 2 tablespoons water
  • 3 cloves garlic, minced
Instructions:
  • In a bowl, mix together the chicken, mirin, cornstarch, salt, and white pepper until well combined. Let it rest as you gather the remaining ingredients.
  • Combine oyster sauce, mirin, rice wine vinegar, honey, soy sauce, cornstarch, and sesame oil in a bowl, whisk until well mixed. Set aside the sauce.
  • Cut the green beans in half and set them aside. Divide the onion in half, then slice into 1/4-inch wedges.
  • - In a wok over medium-high heat, add 1 tablespoon of peanut oil. - Sauté the onion for 1 minute, stirring frequently. - Add green beans and sauté for 2 minutes. - Pour water and cook until beans are crisp-tender and water is evaporated, approximately 2 minutes. - Transfer the green bean mixture to a large bowl.
  • In the same wok, heat the remaining tablespoon of oil over high heat. Cook chicken for 1 minute without moving it around to ensure even browning. Depending on the size of your wok, you may need to cook the chicken in two batches. Flip the chicken and stir-fry for 1 minute. Add garlic and stir frequently for 2 minutes. Return green bean mixture to the wok, then pour in the sauce. Stir well to combine and cook for 1 to 2 minutes until heated through and sauce thickens.

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