Empty My Fridge
This 20-Minute Chicken & Green Bean Stir-Fry Will Change Your LIFE!
Ingredients
- Chicken breast · boneless skinless1 lb
- Green bean1 lb
- Garlic3 cloves
- Ginger1 tsp
- Onion½
- Chili pepper1
- Vegetable oil4 tbsp
- Toasted sesame oil1 tsp
- Soy sauce1 ½ tbsp
- Shaoxing wine2 tbsp
- White pepper¼ tsp
- Baking soda¼ tsp
- Cornstarch2 tbsp
- Oyster sauce2 tbsp
- Dark soy sauce1 tsp
- Sugar1 tbsp
- Chicken stock · powder1 tsp
Instructions
- Cut the chicken into bite-sized pieces, put in a bowl with the marinade ingredients, massage gently, cover and refrigerate 10 minutes.
- Trim the green beans and cut into bite-sized pieces. Finely chop the garlic, grate about 1 teaspoon of ginger, cut the onion into bite-sized pieces, and thinly slice the chili if using.
- Heat 1 tablespoon of oil in a large wok over high heat. Spread the marinated chicken in one layer and sear 1 minute until the bottom is golden. Flip and cook the other side 3 to 4 minutes until cooked through. Set aside.
- In the same wok, heat 2 tablespoons of oil over high heat. Add the green beans in an even layer and leave undisturbed 1 minute until lightly browned.
- Stir-fry the green beans 3 to 4 minutes until they reach the desired texture. For faster cooking, add a splash of water, cover and steam briefly.
- Add the garlic, ginger and onion and stir-fry 30 seconds until fragrant. Add the chicken and sauce, then stir-fry 1 minute until evenly coated.
- Turn off the heat, add the sesame oil and chili if using, mix once more, and serve with hot rice.
Summarized from Aaron and Claire's video. Watch it for the details.
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