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Chicken and Green Bean Stir Fry

Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 680 g boneless chicken thighs cut into 2.5 cm pieces
  • 3 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp vegetable oil divided
  • 340 g green beans trimmed
  • 1 piece red bell pepper sliced into strips
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
Sauce
  • 60 ml soy sauce
  • 30 ml oyster sauce
  • 30 ml honey
  • 15 ml rice vinegar
  • 5 ml sesame oil
  • 1/2 tsp red pepper flakes
  • 60 ml water

Method
 

  1. Toss the chicken with cornstarch, salt, and black pepper until evenly coated.
  2. Whisk the soy sauce, oyster sauce, honey, rice vinegar, sesame oil, red pepper flakes, and water in a small bowl.
  3. Heat 2 tablespoons of the vegetable oil in a large skillet or wok over medium-high heat.
  4. Add the chicken in a single layer and cook for 5 to 6 minutes, turning as needed, until golden and cooked through to 74°C.
  5. Transfer the chicken to a plate.
  6. Add the remaining 1 tablespoon oil to the pan, then add the green beans and stir-fry for 4 minutes until bright green with a few blistered spots.
  7. Add the bell pepper and cook for 2 minutes more.
  8. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
  9. Return the chicken to the pan, pour in the sauce, and toss for 1 to 2 minutes until thick and glossy.
  10. Serve immediately over steamed rice.

Notes

Cut the chicken into even pieces so it cooks at the same pace. If your pan is small, cook the chicken in batches to avoid steaming. Leftovers keep in the refrigerator for up to 3 days and reheat best with a splash of water.