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Chicken and Green Bean Stir-Fry

Chicken and Green Bean Stir-Fry


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We think Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing. While you can substitute dry sherry, nothing else achieves quite the same flavor. See the step-by-step photos here and click here for four more easy stir fry recipes.

Ingredients

  • 1 pound boneless, skinless chicken thighs or breasts, thinly sliced across the grain into bite-size strips
  • ½ teaspoon crushed red pepper flakes
  • 3 tablespoons soy sauce, divided
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons Shaoxing wine (Chinese rice wine) or dry sherry
  • 2 tablespoons vegetable oil, divided
  • 6 scallions, ends trimmed, cut into 1-inch pieces on the diagonal
  • 1 2-inch piece ginger, peeled, thinly sliced crosswise
  • 12 ounces green beans, trimmed, halved crosswise (about 4 cups)
  • Steamed white rice, chopped toasted cashews or peanuts, sesame seeds, and/or thinly sliced fresh chiles (for serving; optional)

Recipe Preparation

  • Toss chicken, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).

  • Heat 1 Tbsp. oil in a large skillet (not nonstick) over high. When oil is shimmering and slides quickly across surface of pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes. Add green beans and a pinch of salt and cook, tossing often, until green beans are crisp-tender, about 4 minutes. Transfer green bean mixture to another medium bowl.

  • Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add chicken mixture and arrange slices in a single layer in skillet. Cook, undisturbed, until chicken is browned and caramelized on first side, about 1 minute. Toss and continue to cook until meat is no longer pink and cooked through, about a minute or two longer. Pour in wine mixture and green bean mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, then season with more salt, if desired.

  • Divide stir-fry among plates. Serve with rice alongside, if using. Sprinkle with desired toppings.

Reviews SectionAwesome, quick, and easy stir-fry. The garlic lover in me added a couple cloves, and I didn't have shaoxing wine so i just used a dry white wine. Tasted the vinegar mixture and decided to add a teaspoon of oyster sauce and a teaspoon of sugar to cut that acidity and saltiness. Came out better than panda express's version! Took maybe 10 mins to prep and 10 mins to cook so my rice was done right when I was done. Garnished with a few drops of seasame oil and seasame seeds. Great fast meal.The recipe was a little bland when I tasted it at the end. However, with 1/4 a cup of creamy peanut butter and 1 minced garlic mixed in, it spiced it right up adding more dimension to the flavor. Overall with these additions it was a nice dinner.AnonymousBaltimore, MD07/05/20Amazing stir fry. I went to the Asian grocery store and bought the rice wine and made the recipe as written. It was delicious! I will definitely make it again!!robinjoyyPortland, Oregon05/17/20Delicious!!! I had to tweak a little bit. I used brandy and natural rice wine vinegar. We are in quarantine and this is what I had. I wouldn’t salt the green beans as they cook... I find that soy sauce add so much saltiness you can go overboard. I didn’t have sesame seeds or cashews but a sprinkle of cilantro was a perfect complement.Both of my teenagers ate all of it... so that means it was good!NmanginoIllinois 05/04/20Definitely a winner!!! Made marinade and sauce exactly as written with rice wine. Didn’t have green beans so substituted with cauliflower (smaller pieces) sautéed with the ginger and scallions and in last 2-3 min cooked over med-high heat to char the cauliflower. Also had crisp tender brocolli on hand and added to cooked cauliflower. Other then the veg subtitutions followed steps and was delicious. Thank you for the recipeAnonymousVista, CA04/22/20This is my very first recipe that I followed through on this page. My mom was asking me if I know any good/ new recipes for chicken breast, so I came up to this page and found this recipe. It's simple and easy to follow, and the result turns out great!!! Now my mom makes this every now and then, I'm really glad that I found this recipe :)))This recipe is one of the only veggie-heavy meals I make that my boyfriend repeatedly asks for! I absolutely love it. The Chinese rice wine is a definite must; the flavor it imparts is just unparalleled. I can't wait to try it with other veggies once the weather gets cooler, and perhaps experiment a bit with the spice level.This recipe is excellent - delicious and so quick and easy to put together. I love stir fry and have never been able to nail the flavours until now. This recipe will for sure be a repeat for me!AnonymousSydney, Australia07/22/19Loved this. I added broccoli and zucchini and cooked them with the same directions as the green beans. Also, I found that the stir fry was a little bitter for my taste, maybe this had to do with the fact that I only had cheap cooking wine on hand. I ended up adding a couple tablespoons of brown sugar and it worked like a charm. A delicious stir fry that I will definitely make again!AnonymousSalt Lake City06/24/19This is a delicious recipe. A couple of hacks to think about: I had Michiu cooking wine on hand and used that - it's delish. Also, you can drop the amount of Chicken to 12 ounces or use a different protein. I've used Boneless, skinless chicken breast and also Tempeh. Some extra firm tofu will also work. Recommend using 2 1/2 teaspoons of cornstarch for a thicker sauce. If you're going VEGGIE on the protein, double the sauce and cook the protein for a few minutes with just the protein in the Wok or other pan. And try some brown rice - it's an easy substiution.benafiedler7028Denver05/16/19

Chicken and Green Bean Stir-Fry

Hands down, one of our weekly go-to recipes is always some variation of an Asian stir-fry. Fast, easy, and full of protein and other nutrients, you really can’t go wrong with stir-fry, am I right?

With spring right around the corner, green beans are looking better and better and will only continue to be readily available as we head closer towards the summer months.

Of course, green beans can easily be swapped for asparagus, carrots, red peppers or any other crunchy veggie you happen to have on hand. That’s the best part about stir-fries, they can turn almost any vegetable into something magical.

My biggest piece of advice is to always keep a well stocked Asian pantry so that you’re never more than 20 minutes from a fresh, fast, easy and delicious dinner.


What You Need to Make This Chicken Green Bean Stir Fry

If you are looking forward to making this, the ingredients that you are going to need include the following:

  • Boneless skinless chicken thighs (cut into cubes)
  • Cornstarch
  • Bell pepper
  • Fresh green beans (trimmed, washed, and cut into 2-inch pieces or you can use a bag of steamed or canned green beans - see note)
  • Garlic cloves (minced)
  • Ginger (optional)
  • Vegetable oil or olive oil
  • Garlic powder (to add more taste)
  • Crushed red pepper (add more if you want it very spicy)
  • Sesame oil
  • Good quality Thai Chili sauce (can be homemade)

Once you get all these ingredients, you can get started making this dish. If you like things spicy, you can include some Thai chili peppers for some extra heat.


Related Video

I agree with ACookFromToronto, the result was disappointing and overly acidic. Nor does it reheat well.

Lots of peeling and chopping for not much result, but very tasty!

I happened to have an excess of green beans and found this recipe but thought it looked to mild for my tastes so I jazzed it up. 1st I doubled the recipe except for the soy sauce and added an additional Tbsp of chopped ginger rather than 2 Tbsp, 3 Tbsp. I marinated the chicken in 1 Tbsp fresh lemon juice, 1 tsp paprika, 1 Tbsp grnd cayanne pepper for 30 min. I also stir fried the chicken with 7 chopped green onions. For the sauce I used 1 cup chick broth, 3 Tbsp soy sauce, 2 Tbsp coconut amino acids, 4 Tbsp rice vinegar and 2 Tbsp arrowroot. I also added the beans into the stir fry after 1 minute of stir frying the peppers for around 3 minutes, then pushed the veggies to the side and added the sauce to thicken, finally adding the chicken and mixing all ingredients. Delicious!

This is very light and quick to prepare. I blanched asparagus in the microwave instead of beans. The sauce was a little thin and tart so I added some plum sauce I might tighten it up w/ some cornstarch next time


Easy chicken and green bean stir fry

This is Chinese cooking for modern Americans – a light, simple and delicious stir fry that is quick to prep and cook. It’s devoured by adults and kids alike in my extended and extensive in-law family and provides everyone with a yummy balanced meal in a single bowl.

In real Chinese cooking, you don’t really combine a lot of vegetables with meat in a single dish like this. Even when she worked full time, my mom cooked everything in multiple courses (meat, veg, etc) – which I adore and admire. But I am all about making cooking as simple as possible. Many Chinese dishes require a significant amount of prep time chopping up vegetables and meat. In this recipe the chicken is diced but the green beans are cooked whole, so it’s a snap to prepare. In my mom’s cooking, she quickly deep fries the meat in small batches, which results in really succulent, tender chicken. But that method is too time-consuming and messy for me, and I also like to keep things light. I stir fry this dish in one big skillet, which makes clean up easy.

I’m on a roll with the string bean recipes this week, which is what happens when you shop at Costco. I hadn’t thought of dinner at all until shortly before my six year old’s soccer game Saturday afternoon, and I was happy to remember that I still had more than half the package of French green beans left. I scrambled to do 10 minutes of prep work before running out the door.

Defrosted some chicken breasts for a few minutes in a bowl of cold water.

Diced the chicken – still kind of frozen, but I was in a hurry.

Rinsed the green beans and left them to dry in a colander. Ready to marinate chicken.

Couple splashes soy sauce (Kikkoman is the best) and sherry garlic clove through the press and in with the chicken.

I was then off for an hour or so to the soccer game. It’s perfectly fine if you only have 10 minutes to marinate. But if you have the luxury of thinking ahead, the chicken will be more flavorful if you let it sit for an hour or two.

When I got back, I washed rice and started it in the rice cooker. Then to my quick stir fry. Couple of tablespoons of oil in skillet (my mom always uses corn oil, so that’s what I use – feel free to use what you have).

Green beans (you may need to do this in two batches if your skillet isn’t supersized like this.

I won’t bore you with the green bean cooking since we just went through it in the green beans and feta recipe. Though this time you can undercook a bit, since the beans will go back in the skillet a second time. Remove beans from pan.

Make the stir fry sauce: brown sugar, apple cider vinegar (white or rice vinegar will do too), soy sauce, sherry and garlic. Feel free to add fresh ginger if you have it (you can grate some in or just add a few slices for a milder flavor).

You can also double the sauce if you like a saucier stir fry. American Chinese food is a lot saucier than traditional Chinese food, in which the sauce just serves to give a light coat to the meat.

Add cornstarch (this will thicken the sauce when heated).

Stir, pressing out any lumps.

Now to cook the chicken. Heat a couple tablespoons of oil in same pan. Add chicken.

When chicken is just about cooked (not pink anymore), add prepared sauce. It quickly turns from milky light brown to glossy dark brown as it cooks. I also threw in a couple of jalapeno slices, which my mother-in-law brought in at that minute.

Add cooked green beans and stir to incorporate. Add a dash of sesame oil if desired.

Remove to a serving bowl or platter (sorry picture is blurry…only took one as I was in a hurry to get food to in-laws).

Serve over steamed rice. Tender chicken, crunchy green beans, fluffy rice and a sweet, tangy, garlicky sauce. It’s not how Chinese grandmas with a capital “C” cook, but it’s darned tasty for the rest of us.

Chicken and green bean stir fry
A light, simple and delicious stir fry. Not authentic, but easy, healthy and extremely versatile.


If you’re out of green beans or aren’t a fan, feel free to sub in any or a combo of the following:

This stir fry is delicious as is, but I recommend serving it over brown rice, quinoa or cauliflower rice for a delicious filling nourishing meal.

I know you’re going to love this chicken green bean stir fry. Please let me know if you make it by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy xo.


Recipe Summary

  • 1 1/4 pounds boneless, skinless chicken breast, cut into small pieces Kosher salt and freshly ground pepper
  • 1/3 cup cornstarch
  • 1 1/2 cups low-sodium chicken broth
  • 2 teaspoons grated lemon zest, plus 3 tablespoons fresh juice
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon minced ginger (from a 1-inch piece)
  • 1/2 cup safflower oil
  • 12 ounces green beans, trimmed and halved on the bias
  • Steamed white rice, for serving

Pat chicken dry with paper towels toss with 1 teaspoon salt, 1/2 teaspoon pepper, and cornstarch. Combine broth, lemon zest and juice, sugar, sesame oil, ginger, and 1 teaspoon salt stir until sugar dissolves. In a large skillet (preferably cast-iron) over medium-high, heat 1/4 cup safflower oil until shimmering. Add beans and cook, stirring occasionally, until they blister in places, 3 minutes. Transfer to paper towels with a slotted spoon sprinkle with salt.

Add 1/4 cup safflower oil to skillet heat 1 minute. Add chicken cook, stirring once, 4 minutes. Transfer to paper towels discard oil. Add broth mixture. Simmer, scraping up browned bits with a spatula, 1 minute. Return chicken and beans to skillet. Simmer until sauce thickens and coats chicken, 2 to 3 minutes. Serve over rice.


Easy Chicken Green Bean Stir-Fry

This stir-fry is loaded with chicken, green beans, and cabbage. It’s simply seasoned and includes the easiest sauce! Plus it’s ready in only 30 minutes!

This easy entree includes two of my favorite veggies, green beans and cabbage. Plus I’m using my favorite saucy flavor combo right now! It’s a mix of Coconut Aminos, garlic, rice vinegar, and crushed red pepper flakes. So much flavor but so simple!

You’ll want to use a large skillet to accommodate everything. I use my 12-inch pan. I wouldn’t recommend anything smaller or you’ll have a hard time fitting all the cabbage in there.

Throw this Easy Chicken Green Stir-Fry together for the family on a busy weeknight or whip it up for meal prep and you’ll be eating well for days!

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Olive or avocado oil
  • Chicken breasts
  • Green beans
  • Cabbage
  • Minced garlic
  • Coconut aminos
  • Rice vinegar
  • A few simple seasonings

We’ll start by sautéing our chicken in a little oil. Season with salt and pepper. Once it has some browning, remove from skillet and set aside.

Next sauté the cabbage, green beans, and garlic. We want to get some color on the veggies.

Add the chicken back to the skillet with all the sauce ingredients. Cover and simmer until everything is warmed through and green beans are as tender as you want them.


Spicy Chicken Stir-Fry

This easy stir-fry brings together tender bites of chicken, green beans, and carrots with a unique sauce made with soy glaze, sesame oil, and our own black bean-chile sauce—for savory flavor and a layer of subtle heat in every bite. It’s all balanced by a bed of fluffy jasmine rice.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Wash and dry the fresh produce. Peel the carrots thinly slice on an angle. Halve the green beans. In a bowl, whisk together the soy glaze, sesame oil, vinegar, and black bean-chile sauce.

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

While the rice cooks, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the sliced carrots season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved green beans season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are lightly browned and softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

While the rice continues to cook, pat the chicken dry with paper towels. Place in a bowl season with salt and pepper. Add the flour and toss to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken in an even layer (shaking off any excess flour before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned.

To the pan, add the cooked vegetables and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated and the chicken is cooked through. Turn off the heat. Serve the finished chicken and vegetables over the cooked rice. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Wash and dry the fresh produce. Peel the carrots thinly slice on an angle. Halve the green beans. In a bowl, whisk together the soy glaze, sesame oil, vinegar, and black bean-chile sauce.

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

While the rice cooks, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the sliced carrots season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved green beans season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are lightly browned and softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

While the rice continues to cook, pat the chicken dry with paper towels. Place in a bowl season with salt and pepper. Add the flour and toss to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken in an even layer (shaking off any excess flour before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned.

To the pan, add the cooked vegetables and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated and the chicken is cooked through. Turn off the heat. Serve the finished chicken and vegetables over the cooked rice. Enjoy!


Instructions

Make the stir fry sauce: Add the water and cornstarch to a jar or a medium bowl. I like using canning jars to make sauces and dressing. They are convenient and you can store the sauce right in the jar. Use a fork or a small whisk to stir the mixture until the cornstarch dissolves.

Add the soy sauce, hoisin sauce, brown sugar, garlic, ginger powder, and crushed red pepper (if using). Stir well and reserve for later.

Heat 2 tablespoons of oil in a large, deep non-stick skillet or wok over medium-high heat, add the green beans and ¼ teaspoon of salt. Cook the green beans until they are crisp-tender, about 3 – 4 minutes. Stir and toss frequently.

Remove the green beans from the skillet to a bowl.

Heat 1-2 tablespoons of oil in the same skillet or wok over medium-high heat. Add the chicken and ¼ teaspoon of salt. Arrange it in a single layer, cook for 1 – 1½ minutes until browned on the bottom.

Turn each piece and cook another 1 – 1½ minutes until browned on both sides. Continue to cook the chicken pieces for 2-3 minutes until cooked through, stir almost constantly.

Next, add the green beans and the reserved stir fry sauce to the skillet. Stir well to coat the ingredients.

Lower the heat to medium-low and cook for 1-2 minutes until everything is coated and the sauce thickens. Stir frequently. Taste and add salt if needed. As a reference we did not add extra to ours.

Serve the chicken and green beans with white rice, noodles or on its own and garnish if desired.



Comments:

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  3. Faolan

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