String Bean Chicken

String bean chicken is an irresistible dish that brings together tender chicken and crisp green beans in a savory stir-fried masterpiece. The beauty of this entrée lies in its bold flavors, courtesy of fermented black beans and aromatic garlic and ginger. Each bite combines succulent chicken with the crunch of green beans, creating a delightful contrast in texture that is satisfyingly hearty without feeling heavy. Whether you’re whipping this up for a weeknight dinner or sharing it with friends, it’s a dish that puts a little extra joy on your table.

My first encounter with string bean chicken took place in a cozy little Asian bistro. The vibrant colors and enticing aromas drew me in, and one taste had me hooked. I couldn’t wait to recreate that same magic at home. This recipe is not only quick and simple but also budget-friendly, making it perfect for any occasion. You’ll love how it transforms basic ingredients into a flavorful feast that sparks joy in every bite. Give it a try—you might just find it to be your new favorite!

How to Make String Bean Chicken

1. Marinate the chicken: In a large bowl, combine the sliced chicken with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 2 teaspoons cornstarch. Toss to coat evenly, then let it marinate for 15 minutes while you prep the rest of your ingredients.
2. Prepare the sauce: In a medium bowl, mix together 2 tablespoons soy sauce, 2 tablespoons Shaoxing wine, 2 tablespoons fermented black beans, 1/3 cup chicken stock, 4 teaspoons sugar, and 2 teaspoons cornstarch. Stir well to ensure the cornstarch is fully dissolved, setting it aside for later.
3. Cook the chicken: Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. Add the marinated chicken in a single layer and sear without stirring for about 1 minute, or until the underside is golden brown. Flip and sear the other side for another minute. Transfer the cooked chicken to a plate and set aside.
4. Sauté the green beans: Add the remaining tablespoon of oil to the skillet along with the green beans. Reduce the heat to medium and cook, stirring occasionally, for about 10 minutes. You’re looking for those beans to get tender yet still maintain a snap. If the pan smokes too much, lower the heat slightly.
5. Add aromatics: Increase the heat back to medium-high, then add in the chopped garlic, ginger, and green onions along with 2 tablespoons of oil or chicken stock. Stir everything for about a minute until fragrant.
6. Combine it all: Return the cooked chicken back to the skillet. Give the sauce a stir to make sure everything is well mixed and pour it over the chicken and veggies. Stir to combine, cooking for just a few minutes until the sauce has thickened and is clinging to the chicken and beans. Serve hot over steamed rice.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze string bean chicken for up to 3 months. For reheating, simply thaw it overnight in the fridge before warming it up in a skillet over medium heat for about 5-7 minutes, or until heated through. The texture of the beans may soften a bit upon reheating, but a quick sauté can help restore some crunch.

String bean chicken is an exemplar of how easy it can be to create a flavorful dish that not only satisfies your hunger but also transports you to a cozy Asian bistro with its rich flavors and vibrant colors. Don’t be afraid to experiment with the ingredients; whether it’s adding some heat with spice or extra veggies for more texture, you can truly make this dish your own. Gather around the table and enjoy the delightful symphony of flavors!

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String Bean Chicken

Recipe Author: Linsey

String Bean Chicken features tender chicken and crisp green beans in a savory sauce. This easy recipe is perfect for a quick dinner, packed with flavor and simplicity.

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• Prep Time 15 minutes
• Cook Time N/A
• Yield 4 servings 1x

Ingredients

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• 1 lb boneless skinless chicken breast (or thighs), sliced against the grain into 1/4” (5mm) thickness
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 teaspoons cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 tablespoons fermented black beans (or black bean sauce)
• 1/3 cup chicken stock
• 4 teaspoons sugar
• 2 teaspoons cornstarch
• 2 tablespoons peanut oil (or vegetable oil)
• 1 lb green beans, cut to 1” (2.5 cm) long pieces
• 3 cloves garlic, chopped
• 2 teaspoons ginger, minced
• 2 green onions, chopped

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Instructions

1. Combine the chicken with all the marinade ingredients in a bowl. Stir well and let marinate for 15 minutes while preparing the other ingredients.
2. Mix the sauce ingredients in a medium bowl until well combined.
3. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Spread the chicken in a single layer and sear until golden on the bottom, about 1 minute. Flip and cook the other side until golden, another minute. Transfer chicken to a plate and set aside.
4. Add the remaining tablespoon of oil and the green beans to the skillet over medium heat. Sear the green beans, stirring occasionally, until browned and tender, about 10 minutes. Reduce to medium-low heat if necessary.
5. Increase heat to medium-high again and add garlic, ginger, and onion. Drizzle with additional oil or chicken stock. Stir and cook for one minute to release the fragrance.
6. Return the chicken to the skillet. Stir the sauce to dissolve the cornstarch and pour into the pan. Stir until the sauce thickens and coats everything, then transfer to a plate. Serve over steamed rice.

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Notes

For extra flavor, add red pepper flakes for a hint of spice.
Use fresh green beans for the best texture and taste.
Ensure the chicken is cooked through before serving.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 4g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 75mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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