String Bean Chicken
A quick and easy stir-fry featuring marinated chicken, crisp-tender green beans, and flavorful garlic and ginger, perfect for busy weeknights.
Ingredients
For the chicken
- 1 lb chicken breast, cut into bite-sized pieces Can swap with chicken thighs or tofu for a vegetarian version.
- 3 tablespoons soy sauce Use low-sodium if preferred.
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced If fresh ginger is unavailable, 1/2 teaspoon ground ginger can be used.
- 1 tablespoon oyster sauce Optional for an umami depth.
- Salt and pepper to taste Salt and pepper
For the stir-fry
- 2 cups string beans, trimmed Snap off ends.
- 2 tablespoons vegetable oil Or another neutral oil with a high smoke point.
Instructions
Preparation
- Cut the chicken into 1-inch bite-sized pieces. Pat dry with paper towels.
- In a bowl, mix the soy sauce, minced garlic, minced ginger, and a pinch of salt and pepper. Add the chicken and toss to coat. Let it marinate for 15-20 minutes.
Cooking
- Heat a large skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat.
- Add the marinated chicken in a single layer. Stir-fry, keeping the pieces moving so they brown evenly. Cook for about 5-7 minutes until no longer pink and juices run clear.
- Push the chicken to one side, add more oil if needed, then add the string beans. Stir-fry the beans with the chicken for 3-4 minutes until they are bright green and tender-crisp.
- Stir in the oyster sauce, if using, and toss everything together so the sauce coats the chicken and beans. Taste and adjust seasoning with salt or a splash more soy if desired.
- Serve hot.
Notes
Plate the stir-fry over steamed rice or cauliflower rice for a low-carb option. Additionally, it can be paired with toasted sesame seeds or sliced scallions for added freshness.