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This chicken green bean stir fry has quickly become my weeknight dinner hero, combining tender chicken pieces with crisp green beans in a savory Asian-inspired sauce that will have everyone asking for seconds. The secret lies in the velveting technique that gives restaurant-quality results right in your home kitchen.
I first created this recipe when I was craving Chinese takeout but wanted something healthier. My family now requests it weekly and I love how it uses ingredients I almost always have on hand.
Ingredients
- Boneless skinless chicken breasts crucial for quick cooking and lean protein
- Baking soda the secret ingredient for velveting that creates silky tender chicken
- Frozen green beans convenient and maintain their crisp texture when stir fried
- Fresh ginger and garlic create the aromatic foundation of any great stir fry
- Soy sauce oyster sauce and hoisin sauce build complex umami flavors
- Sesame oil adds a distinctive nutty flavor that elevates the entire dish
- Rice vinegar provides the perfect acidic balance to the rich savory sauce
Step-by-Step Instructions
- Velvet the Chicken
- Combine sliced chicken with baking soda cornstarch water soy sauce and sesame oil. Let marinate for 15-20 minutes to tenderize the meat. This traditional Chinese technique breaks down the proteins ensuring juicy silky chicken pieces. Rinse thoroughly afterward to remove the baking soda.
- Prepare the Sauce
- Whisk together soy sauce oyster sauce hoisin sauce rice vinegar and cornstarch in a small bowl until completely smooth. Having this ready before starting the cooking process ensures you can work quickly when the heat is on and prevents burning or overcooking.
- Cook the Chicken
- Heat sesame oil in a hot wok or skillet and stir fry the chicken pieces for 5-6 minutes until golden and just cooked through. Work in batches if necessary to prevent crowding which would steam rather than sear the meat. Remove chicken and set aside.
- Cook the Aromatics and Vegetables
- Add more sesame oil to the same pan then quickly sauté garlic and ginger until fragrant about 60 seconds. Immediately add frozen green beans and stir fry for 4-5 minutes until they become bright green and crisp tender. The beans should still have some snap when done.
- Combine and Finish
- Return the chicken to the pan with the vegetables and pour the sauce over everything. Stir constantly while the sauce bubbles and thickens coating every piece about 2 minutes. The cornstarch will create a beautiful glossy finish that clings to the ingredients.
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My favorite part of this recipe is the velveting technique. I learned it from a Chinese chef friend who explained that this simple step is what separates homemade stir fries from restaurant quality dishes. The first time I tried it my family immediately noticed the difference in the chicken texture.
Storage and Reheating
This stir fry keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually develop and deepen overnight making leftovers something to look forward to. To reheat add a splash of water to prevent drying and warm gently in a skillet or microwave until just heated through. Avoid overheating which can make the chicken tough.
Ingredient Substitutions
Chicken thighs can replace chicken breast for even juicier results though they contain more fat. Fresh green beans work perfectly but require an extra 2 minutes of cooking time. For a vegetarian version substitute firm tofu pressed and cubed or a plant based chicken alternative. The velveting technique works wonderfully with thinly sliced beef or pork as well.
Serving Suggestions
This stir fry pairs perfectly with steamed jasmine rice which soaks up the delicious sauce. For a lower carb option serve with cauliflower rice or alongside a simple miso soup. Additional garnishes like thinly sliced red chili peppers or crushed peanuts can add exciting texture and flavor variations. For a complete meal add a simple cucumber salad with rice vinegar dressing on the side.
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Commonly Asked Questions
- → What is velveting and why is it important for this dish?
Velveting is a Chinese cooking technique where you marinate meat (in this case chicken) with baking soda, cornstarch, and liquid ingredients before cooking. This process breaks down the proteins, resulting in incredibly tender, silky-textured meat even after high-heat cooking. It's what gives restaurant-quality stir-fries their distinctive texture and prevents the chicken from becoming tough or dry.
- → Can I use fresh green beans instead of frozen?
Yes, fresh green beans work beautifully in this dish. You'll need to blanch them first by boiling for 2-3 minutes and then immediately placing in ice water to stop the cooking process. Pat them dry before adding to the stir-fry. Fresh beans will need slightly longer cooking time in the wok (about 5-7 minutes) to reach the ideal crisp-tender texture.
- → What other protein options work well in this dish?
This stir-fry is versatile and works well with several protein alternatives. Thinly sliced beef (like flank or sirloin), shrimp, tofu, or even thinly sliced pork tenderloin are excellent substitutions. For tofu, use extra-firm and press it well to remove excess moisture. The velveting technique works particularly well with beef and pork too, though shrimp and tofu don't require velveting.
- → How can I adjust the sauce flavors to my preference?
The sauce is easily customizable. For more sweetness, add 1-2 teaspoons of honey or brown sugar. If you enjoy heat, incorporate 1-2 teaspoons of chili garlic sauce or sriracha. For more umami depth, increase the oyster sauce slightly. If you prefer a tangier profile, add more rice vinegar. Always taste and adjust before adding to the final dish.
- → What's the best way to serve this chicken and green bean dish?
This stir-fry is traditionally served over steamed white rice, which soaks up the delicious sauce perfectly. For a lower-carb option, serve over cauliflower rice or alongside roasted vegetables. It also pairs wonderfully with noodles like lo mein, rice noodles, or soba. For a complete meal, consider adding a simple side like a cucumber salad dressed with rice vinegar and sesame oil.
- → How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results when reheating, use a skillet over medium heat rather than a microwave—this helps maintain the vegetables' texture and prevents the chicken from becoming rubbery. Add a splash of water or chicken broth when reheating to refresh the sauce. This dish doesn't freeze well as the green beans tend to become mushy when thawed.