String Bean Chicken

Method12 steps · about 20 min

1. 1

   Step 1: Wash and drain the beans, trim their ends and cut them in half. Slice the raw chicken thinly across the grain and have the three sliced garlic cloves ready before starting the stir-fry.

   Uses 1 lb string beans, washed, ends trimmed and cut in half · Water, for washing the string beans · 12 oz raw boneless skinless chicken breast or thighs, thinly sliced against the grain

   
2. 2

   Step 2: Mix the prepared chicken with the 2 tbsp marinade water, 1 tsp marinade soy sauce, ½ tsp marinade sesame oil, 2 tsp marinade cornstarch and 1 tsp marinade vegetable oil until the liquid is absorbed. Keep the chicken refrigerated while you mix the sauce.

   Uses All the thin chicken slices from the 12 oz raw supply · 2 tbsp water, for the chicken marinade · 1 tsp soy sauce, for the chicken marinade · ½ tsp sesame oil, for the chicken marinade · 2 tsp cornstarch, for the chicken marinade · 1 tsp vegetable oil, for the chicken marinade

3. 3

   Step 3: Mix the ½ cup chicken stock or water, 1 tsp sugar, 1 tbsp sauce soy sauce, 2 tsp dark soy sauce, ¼ tsp sauce sesame oil, white pepper to taste and 2 tsp sauce cornstarch in a separate bowl.

   Uses ½ cup chicken stock or water, for the sauce · 1 teaspoon sugar · 1 tbsp soy sauce, for the sauce · 2 teaspoons dark soy sauce · ¼ tsp sesame oil, for the sauce · white pepper (to taste) · 2 tsp cornstarch, for the sauce

4. 4

   Step 4: Heat the wok over medium-high heat, then add 2 tbsp of the stir-fry oil and let it shimmer. Add the marinated chicken and sear until just browned. Turn off the heat and transfer the chicken to a bowl, leaving the oil and fat in the wok. Continue with the beans and finish cooking the chicken in this same cooking session.

   Uses 2 tbsp vegetable oil, for searing the chicken · Cold marinated thin chicken slices

   
5. 5

   Step 5: Return the wok to medium-high heat. Add the remaining 2 tbsp stir-fry oil and the prepared beans in one layer. Sear the beans on the first side for about 1 minute.

   Sear the beans · 1 minUses Only the oil and fat left in the wok, with the seared chicken held separately · Remaining 2 tbsp vegetable oil, for the beans · All the washed, drained and trimmed beans from the 1 lb supply

6. 6

   Step 6: Stir-fry the beans for another 30 seconds.

   Stir-fry the beans · 1 minUses Beans after the first-side sear

7. 7

   Step 7: Add the ¼ cup bean-steaming water and cover the wok over medium-high heat for 60–90 seconds. Check at 60 seconds; the beans should be tender and cooked through.

   Steam the beans · 1 minUses Stir-fried beans and wok oil · ¼ cup water, for steaming the beans in the wok

8. 8

   Step 8: Uncover, add the three sliced garlic cloves and stir-fry for another 30 seconds.

   Cook the garlic · 1 minUses Steamed beans and retained wok liquid · 3 cloves garlic (sliced)

9. 9

   Step 9: Pour the 1 tbsp Shaoxing wine around the sides of the wok to deglaze, and stir-fry for 15 seconds.

   Deglaze the wok · 1 minUses Beans and garlic in the wok · 1 tablespoon Shaoxing wine

10. 10

    Step 10: Stir the prepared sauce thoroughly to redistribute the cornstarch, pour all of it into the wok and bring it to a simmer.

    Uses Deglazed beans and garlic · Prepared stir-fry sauce

11. 11

    Step 11: Return the seared chicken to the simmering sauce and beans. Stir-fry for about 30 seconds, then check that the sauce has thickened and the chicken is cooked through to 74°C (165°F). Continue cooking if needed until the chicken and beans are fully cooked.

    Finish the chicken stir-fry · 1 minUses Beans in simmering sauce · Only the seared chicken held in the bowl, excluding the oil left in the wok

12. 12

    Step 12: Plate the finished chicken and beans immediately. Serve with ready steamed white or brown rice as desired.

    Uses The chicken and beans with their sauce, lifted from the wok for serving · Ready steamed white or brown rice, for serving as desired