Forget take-out! Green Bean Chicken is easy to make at home using a velveting technique that makes meat moist and super tender. Delicious with steamed rice!
- Three components
- The secret technique
- Cooking tips
- How to serve and store
- More stir fry recipes
- Green Bean Chicken
Green bean chicken is one of my favorite Chinese food. I can never get enough of the tender-crisp green beans and moist chicken bites! And that sweet, sticky, salty sauce spooned over heaps of steamed rice? Nom nom heaven.
Luckily, this string bean chicken stir-fry is so simple to make, I can enjoy it at home without calling for take out. The dish requires basic pantry ingredients I don’t have to run around town for and and is ready in minutes without me breaking a sweat.
Three components
- Veggies– green beans, also called string beans or locally as Bagiuo beans.
- Protein– choice of chicken breast or thigh; slice into bite size pieces across the grain for a tender chew
- Sauce– sweet and savory dark sauce made with chicken broth, light soy sauce, oyster sauce, rice wine, sesame oil, brown sugar, and cornstarch. Double the amount if you prefer a saucy dish.
The secret technique
I am a big fan of the Chinese technique called velveting. The meat is marinaded in a mixture of egg white and cornstarch and then blanched in hot water or oil, creating a protective seal that keeps it super moist and tender.
If you love stir-fries such as Black pepper chicken and beef broccoli, this mode of cooking is a must in your food prep arsenal. Learn the simple trick and you’ll be saying goodbye to dry, stringy meat in no time!
Cooking Tips
- For a more tender green beans, sear on medium high heat until wrinkled and then add 1/4 cup water, cover, and steam until tender-crisp before adding sauce ingredients.
- To add heat, stir in 1/4 teaspoon dried red pepper flakes to sauce.
How to serve and store
- Enjoy this tasty stir-fry dish with steamed rice or chow mein noodles for an Asian-inspired lunch or dinner at home.
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
- Reheat in the microwave at 2 to 3-minute intervals until heated through, stirring well between each interval. Or reheat in a dry skillet over medium heat, stirring well until completely warmed through.