Green Beans and Chicken
Description
A quick and easy chicken stir-fry dish with green beans that's ready in minutes. Serve over rice.
Ingredients
•
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
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1 tablespoon mirin (Japanese sweet wine)
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1 teaspoon cornstarch
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1/2 teaspoon salt
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1/4 teaspoon freshly ground white pepper
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3 tablespoons oyster sauce
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2 tablespoons mirin (Japanese sweet wine)
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2 tablespoons rice wine vinegar
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1 tablespoon honey
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1 tablespoon soy sauce
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1 tablespoon cornstarch
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1 teaspoon sesame oil
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1 pound fresh green beans, trimmed
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1 medium white onion, peeled
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2 tablespoons peanut oil, divided
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2 tablespoons water
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3 cloves garlic, minced
Directions
1
Combine chicken, mirin, cornstarch, salt, and white pepper in a bowl. Stir to combine and set aside while preparing the rest of the ingredients.
2
Whisk together oyster sauce, mirin, rice wine vinegar, honey, soy sauce, cornstarch, and sesame oil in a bowl until evenly combined. Set sauce aside.
3
Cut green beans in half and set aside. Slice onion in half, then cut into 1/4-inch wedges.
4
Heat 1 tablespoon peanut oil in a wok over medium-high heat. Add onion and cook, stirring frequently, for 1 minute. Add green beans and continue cooking and stirring for 2 minutes. Pour in water and continue cooking until water is evaporated and beans are crisp-tender, about 2 more minutes. Remove green bean mixture to a large bowl.
5
Heat remaining 1 tablespoon oil in same wok over high heat. Cook chicken for 1 minute in a single layer without disturbing. You may need to cook the chicken in two batches, depending on the size of your wok, to not overcrowd it. Flip chicken over and stir-fry for 1 minute. Add in garlic and stir frequently for 2 minutes. Add green bean mixture back into wok, followed by the sauce. Stir to combine and cook for 1 to 2 more minutes until heated through and sauce is thickened.