Chicken and Green Bean Stir Fry

Name: Chicken and Green Bean Stir Fry
Cuisine: Asian
Ingredients: 5 small chicken breasts; 2 tablespoons corn starch for the chicken; 1 tablespoon rice vinegar for the chicken; 2 tablespoons soy sauce for the chicken; 1/2 teaspoon white or black pepper for the chicken; 6 tablespoons oil divided between the veggies and chicken; 1 large onion; 5 cloves of garlic minced; 2 tablespoon minced ginger; 1 lb green beans trim and cut in half; Dried chilies as much or as little you want; 1 cup chicken broth; 3 tablespoons soy sauce; 2 tablespoons dark soy sauce; 1/3 cup oyster sauce; 1 tablespoon corn starch

7 steps

This quick and easy chicken and green bean stir fry is the one to try. It’s so delicious with tender chicken breast, tender crisp green beans, and the most delicious and easy sauce.

Updated at: Tue, 02 Jul 2024 20:48:28 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories528.5 kcal (26%)

Total Fat31.9 g (46%)

Carbs16 g (6%)

Sugars3.9 g (4%)

Protein43.7 g (87%)

Sodium1747.4 mg (87%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Step 1

1. The Veggies- cut and prep all the veggies by cutting the onion into large chunks, mince the garlic, ginger and trim and cut the beans in half and set aside.

Step 2

2. The chicken- cut the chicken into thin bite size strips. Put the chicken in a large bowl, marinate with corn starch, rice vinegar, soy sauce, white or black pepper. Mix until well combined and let marinate for at least 20 minutes.

Step 3

3. The sauce- in a bowl combine all the ingredients together and set aside.

Step 4

4. Place a large wok or a large skillet on medium- high heat. Add 2 tablespoons oil, add in the green beans and stir fry for about 2 minutes. Next add in the onions, garlic, ginger and dried chilis. Stir fry for about 3 more minutes and remove from wok.

Step 5

5. To the same Wok cook the chicken in batches. Add 2 tablespoons oil, add in half of the chicken and cook until cooked through (internal temperature should be 165F). Remove the chicken from the pan and repeat with the remaining chicken.

Step 6

6. Return the first batch of chicken and cooked veggies back to the pan. Add in the sauce toss everything together. Let simmer on medium low heat until the flavors meld and the sauce thickens for about 8-10 minutes.

Step 7

7. Serve with white rice and enjoy!

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