Avoid ordering take-out. Green Bean Chicken can be made at home with a velveting method that makes the meat tender and moist. Enjoy steamed rice.
Green Bean Cnhicken
My favourite Chinese dish is green bean chicken. The tender, crunchy green beans and the moist chicken bites are my favourite Chinese food. That sweet, sticky, salty sauce you spoon over steamed rice heaps? Nom heaven.
This string bean chicken stir fry is easy to prepare, so that I can make it home. This dish is easy to make and requires no unique ingredients. It can be prepaed in under 30 minutes.
Components
There are three components.
- Vegetables– green beans, also known as string beans or Bagiuo beans.
- Protein – Choose from chicken breast or thigh. Slice into bite-sized pieces across the grain to get a tender chew.
- Sauce – Sweet and savoury dark sauce made from chicken broth, light sauce, oyster sauce and rice wine. It also includes sesame oil and brown sugar. If you prefer a more saucy dish, double the amount.
The secret technique
The Chinese technique of velveting is a favourite of mine. Marinating the meat in egg white and cornstarch is followed by blanching in hot water or oil to create a protective seal that keeps them tender and moist.
This cooking method is essential for anyone who loves stir-fries like Black pepper chicken or beef broome. This simple trick will make it easy to get rid of dry, stringy meats quickly.
Cooking Tips
- Heat the oil on medium-high heat to make green beans more tender until they are wrinkled. Next, add 1/4 cup of water to cover and steam them until tender.
- Stir in 1/4 teaspoon dried red pepperflakes to the sauce for heat.
How to serve and stock?
- This tasty stir-fry dish can be served with steamed rice or Chow Mein noodles to create an Asian-inspired meal or dinner at home.
- Refrigerate leftovers for up to three days in a tightly-fitting container.
- Heat in the microwave for 2 to 3 minutes, stirring between intervals. Heat the mixture in a dry skillet and stir well until thoroughly warmed.
Green Bean Chicken Recipe
Velvet is the best way to make stir-fries moist and tender. Learn how to enjoy green bean chicken with no take-out!
Quick Overview of Recipe
- Prep time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Course: Main Entree
Ingredients
Velveting
- 1 egg white
- 1 tablespoon Chinese rice wine
- 2 tablespoons of canola oil
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 lb boneless chicken breast cut into 1-inch pieces
Stir-Fry Sauce
- 1/3 cup oyster sauce
- 1/4 cup chicken broth
- 3 tablespoons Chinese rice wine
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 teaspoon pepper
Stir-Frying
- 2 cloves of garlic, peeled and then minced
- 1 thumb-sized ginger, peeled & grated
- 2 tablespoons of canola oil
- Ends trimmed from 1 pound of green beans
Cooking steps & Instructions
- Combine ingredients for velveting in a bowl: egg white, Chinese cooker wine, and 1 tablespoon oil. Salt and cornstarch. Mix until smooth and foamy. Marinate the chicken in the mixture for 30 minutes.
- Drain chicken well.
- Combine 2 inches of water with 1 tablespoon of oil in a large saucepan over high heat. Bring to a boil. Reduce heat to medium-low and immediately add the chicken. Stir to distribute.
- Reduce the heat to medium-low and bring water to a simmer. Once it is barely boiling, cook the chicken for approximately 1 minute, stirring frequently.
- Use a slotted spoon to remove the chicken from the pot. Drain well. Keep warm and place in a bowl.
- Combine stir-fry sauce ingredients in a bowl. Mix until cornstarch is dissolved and well-blended. Set aside.
- Heat the oil in a large pan or wok over high heat. Stir in the ginger and garlic. Cook for 30 seconds or until fragrant.
- Stir in the green beans. Cook until tender.
- Stir-fry sauce mixture into the saucepan and heat for approximately 1 minute or until thickened.
- Cook the chicken, frequently stirring, for 2 to 3 minutes or until it is cooked through.
- Serve immediately.
Important Note
- Heat the oil on medium-high heat to make green beans more tender until they are wrinkled. Next, add 1/4 cup of water to cover and steam them until tender.
- Stir in 1/4 teaspoon dried red pepperflakes to the sauce for heat.
Nutrition Information
- Calories: 403kcal
- Carbohydrates 22g
- Protein 29g
- Fat 21g
- Polyunsaturated Fat 6g
- Monounsaturated fat 11g
- Trans Fat 0.1g
- Cholesterol: 73mg
- Potassium 753mg
- Fiber 3g
- Sugar 10g
- Vitamin A: 818IU
- Vitamin C: 16mg
- Calcium: 68mg
- Iron 2mg
If you liked this recipe, you’ll definitely want to check out these other posts on my blog:
