String Bean Chicken

Method6 steps · about 30 min

1. 1

   Step 1: Mix all the sliced chicken breast (1 lb) with its separate 1 tbsp marinade soy sauce, 1 tbsp marinade Shaoxing wine and 2 tsp marinade cornstarch. Refrigerate for 15 minutes while preparing the other ingredients.

   Marinate sliced chicken · 15 minUses 1 lb boneless skinless chicken breast, sliced across the grain ¼ inch thick · 1 tbsp soy sauce for marinade · 1 tbsp Shaoxing wine for marinade · 2 tsp cornstarch for marinade

2. 2

   Step 2: Mix all the separate 2 tbsp sauce soy sauce, 2 tbsp sauce Shaoxing wine, fermented black beans (2 tbsp), ⅓ cup sauce chicken stock, sugar (4 tsp) and 2 tsp sauce cornstarch in a bowl. Reserve this complete sauce; keep the additional aromatic-cooking stock separate.

   Uses 2 tbsp soy sauce for sauce · 2 tbsp Shaoxing wine for sauce · 2 tbsp fermented black beans · ⅓ cup chicken stock for sauce · 4 tsp sugar for sauce · 2 tsp cornstarch for sauce

3. 3

   Step 3: Heat the first 1 tbsp peanut oil in a large nonstick skillet over medium-high heat. Spread all the marinated chicken from step 1 in one layer. Sear without moving about 1 minute until golden underneath, then flip and cook the other side about 1 minute until golden and fully cooked to 74°C (165°F). Transfer all the cooked chicken to a plate, leaving any actual residual oil and juices in the pan.

   Sear chicken — first side · 1 minUses First 1 tbsp peanut oil for chicken · All sliced chicken and its separate marinade from step 1

   
4. 4

   Step 4: Add the remaining 1 tbsp peanut oil and all the green beans (1 lb) to the actual residual pan contents from step 3. Lower to medium heat and cook, stirring and flipping occasionally, about 10 minutes until the beans are browned and tender. Lower the heat further if the pan begins to smoke; give the beans enough time to become tender.

   Brown and tenderize green beans · 10 minUses Actual residual oil and juices, with all cooked chicken reserved separately · Remaining 1 tbsp peanut oil for beans · 1 lb green beans, trimmed and cut into 1-inch (2.5 cm) pieces

   
5. 5

   Step 5: Raise the heat to medium-high. Add all the chopped garlic (3), minced ginger (2 tsp) and chopped green onions (2) to the browned, tender beans from step 4. Drizzle in the separate additional aromatic-cooking chicken stock, about 2 tbsp, and stir-fry for 1 minute until fragrant.

   Cook bean aromatics · 1 minUses All cooked green beans and actual pan contents from step 4 · 3 garlic cloves, chopped · 2 tsp minced ginger · 2 green onions, chopped · About 2 tbsp additional chicken stock for the aromatics

   
6. 6

   Step 6: Return all the cooked chicken reserved from step 3 to the beans and aromatics from step 5. Stir the complete sauce from step 2 again to suspend its cornstarch, then pour it all into the skillet. Stir until the sauce thickens and coats the chicken and beans. Transfer immediately to a serving plate and serve hot as 4 main portions, with optional ready steamed rice. Refrigerate leftovers within 2 hours and use within 3 days; reheat to 74°C (165°F).

   Uses All fully cooked chicken reserved from step 3 · All cooked beans, garlic, ginger, green onions and pan contents from step 5 · All six-stock sauce mixed in step 2 · Ready steamed rice for serving, optional