String Bean Chicken: A Delicious and Easy Recipe

String Bean Chicken, a dish that dances on the palate with its savory sauce and satisfying crunch, is about to become your new weeknight obsession. Forget takeout! This recipe delivers all the flavor you crave, but with fresher ingredients and a fraction of the sodium. Have you ever wondered where this delightful combination of tender chicken and crisp green beans originated? While its exact origins are debated, many believe it evolved from classic Chinese-American stir-fries, adapting to local tastes and available ingredients. It’s a testament to the beautiful fusion of cultures and culinary creativity.

What makes string bean chicken so universally loved? It’s the perfect balance of textures – the tender, juicy chicken against the snappy, slightly sweet green beans. The savory sauce, often a blend of soy sauce, garlic, and ginger, coats every morsel, creating an explosion of flavor with each bite. Plus, it’s incredibly convenient! This dish comes together in under 30 minutes, making it ideal for busy weeknights when you need a quick, healthy, and delicious meal. Get ready to experience the magic of homemade string bean chicken – you won’t be disappointed!

this Recipe

Ingredients:

• For the Chicken Marinade:
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon rice wine vinegar (or dry sherry)
• 1/2 teaspoon sesame oil
• 1/4 teaspoon white pepper
• For the Sauce:
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon chicken broth (or water)
• 1 teaspoon cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil
• 1/4 teaspoon ground ginger
• 1 clove garlic, minced
• For the Stir-Fry:
• 1 pound fresh green beans, trimmed and halved (or cut into 2-inch pieces)
• 2 tablespoons vegetable oil (or canola oil)
• 2 cloves garlic, minced
• 1 inch ginger, peeled and minced
• 1/4 cup chicken broth (or water)
• Optional: 1/4 cup sliced water chestnuts
• Optional: 2 tablespoons chopped green onions, for garnish
• Cooked rice, for serving

Preparing the Chicken:

1. First, let’s get the chicken ready. In a medium bowl, combine the cubed chicken breasts with the soy sauce, cornstarch, rice wine vinegar (or dry sherry), sesame oil, and white pepper.
2. Mix everything together really well, making sure each piece of chicken is coated in the marinade. This is important because the marinade not only adds flavor but also helps to tenderize the chicken.
3. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 20 minutes. I usually aim for 30 minutes to an hour if I have the time. The longer it marinates, the more flavorful and tender the chicken will be.

Preparing the Sauce:

1. While the chicken is marinating, let’s whip up the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, chicken broth (or water), cornstarch, sugar, sesame oil, ground ginger, and minced garlic.
2. Make sure there are no lumps of cornstarch in the sauce. Whisk it until it’s smooth and well combined. This sauce is the heart of the dish, so getting it right is key.
3. Set the sauce aside for now. We’ll use it later when we’re stir-frying everything together.

Blanching the Green Beans:

1. Now, let’s prepare the green beans. This step is crucial for achieving the perfect texture. Bring a pot of water to a boil.
2. Once the water is boiling, add the trimmed and halved (or cut into 2-inch pieces) green beans.
3. Blanch the green beans for about 2-3 minutes. You want them to be bright green and slightly tender-crisp. Don’t overcook them, or they’ll become mushy.
4. Immediately drain the green beans and rinse them under cold water to stop the cooking process. This will help them retain their vibrant color and crisp texture.
5. Set the blanched green beans aside.

Stir-Frying the Chicken and Vegetables:

1. Heat a wok or large skillet over high heat. This is important for getting that authentic stir-fry flavor.
2. Add 1 tablespoon of vegetable oil to the hot wok. Once the oil is shimmering, add the marinated chicken.
3. Stir-fry the chicken for about 3-4 minutes, or until it’s cooked through and lightly browned. Make sure to stir constantly to prevent it from sticking to the wok.
4. Remove the cooked chicken from the wok and set it aside.
5. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and ginger.
6. Stir-fry the garlic and ginger for about 30 seconds, or until fragrant. Be careful not to burn them.
7. Add the blanched green beans to the wok. Stir-fry for about 2 minutes, or until they’re heated through.
8. If you’re using water chestnuts, add them to the wok along with the green beans.
9. Pour the sauce over the green beans and water chestnuts. Stir well to coat everything in the sauce.
10. Bring the sauce to a simmer and cook for about 1-2 minutes, or until it thickens slightly.
11. Return the cooked chicken to the wok. Stir everything together to combine.
12. Cook for another minute or two, allowing the chicken to heat through and absorb the flavors of the sauce.

Serving:

1. Remove the String Bean Chicken from the heat.
2. Garnish with chopped green onions, if desired.
3. Serve hot over cooked rice. I prefer jasmine rice, but any type of rice will work.
4. Enjoy your delicious homemade String Bean Chicken!

Tips for Success:

• High Heat is Key: Stir-frying is all about high heat. Make sure your wok or skillet is hot before adding the oil and ingredients. This will help to create that signature stir-fry flavor and texture.
• Don’t Overcrowd the Wok: If you’re making a large batch, it’s best to stir-fry the ingredients in batches. Overcrowding the wok will lower the temperature and result in steamed, rather than stir-fried, food.
• Prepare Everything in Advance: Stir-frying is a fast cooking process, so it’s important to have all of your ingredients prepped and ready to go before you start cooking. This includes chopping the vegetables, marinating the chicken, and mixing the sauce.
• Adjust the Sauce to Your Taste: Feel free to adjust the amount of soy sauce, oyster sauce, sugar, and other ingredients in the sauce to suit your personal preferences.
• Add Some Heat: If you like a little spice, you can add a pinch of red pepper flakes or a dash of chili oil to the sauce.
• Use Fresh Ingredients: Fresh ingredients will always give you the best flavor. Use fresh green beans, garlic, and ginger whenever possible.

Variations:

• Vegetarian Option: To make this dish vegetarian, you can substitute the chicken with tofu or tempeh. Just make sure to press the tofu to remove excess water before marinating it.
• Different Vegetables: You can also add other vegetables to this dish, such as bell peppers, mushrooms, carrots, or broccoli.
• Different Protein: Instead of chicken, you can use beef, pork, or shrimp. Just adjust the cooking time accordingly.
• Cashews or Peanuts: Add some roasted cashews or peanuts for extra crunch and flavor.

Conclusion:

This String Bean Chicken recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The perfect balance of savory chicken, crisp-tender string beans, and a luscious, slightly sweet sauce makes it a dish that’s both satisfying and incredibly easy to prepare. I truly believe that once you try this, it will become a staple in your regular rotation. It’s quick enough for a busy weeknight, yet impressive enough to serve to guests.

But what truly sets this recipe apart is its versatility. Feel free to experiment with different variations to suit your taste. For a spicier kick, add a pinch of red pepper flakes to the sauce or a dash of sriracha. If you’re looking for a vegetarian option, simply substitute the chicken with firm tofu, pressed to remove excess water and cubed. You could also add other vegetables like sliced bell peppers, mushrooms, or water chestnuts for extra texture and flavor.

Serving Suggestions:

* Serve it over fluffy white rice, brown rice, or quinoa for a complete and balanced meal.
* For a low-carb option, enjoy it on its own or with a side of cauliflower rice.
* Garnish with toasted sesame seeds and chopped green onions for added visual appeal and a nutty flavor.
* A side of steamed broccoli or a simple salad complements the dish perfectly.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a guaranteed crowd-pleaser, and the best part is that it’s so simple to make. You don’t need to be a professional chef to create a restaurant-quality meal at home. This String Bean Chicken recipe is designed for everyone, from beginner cooks to seasoned pros.

Don’t be intimidated by the ingredient list or the instructions. I’ve broken everything down into easy-to-follow steps, so you can confidently create a delicious and satisfying meal. And remember, cooking is all about experimentation and having fun! So, don’t be afraid to get creative and put your own spin on the recipe.

I’m so excited for you to try this recipe and experience the deliciousness for yourself. I truly believe that this String Bean Chicken will become a family favorite.

So, what are you waiting for? Head to your kitchen, gather your ingredients, and get cooking! I can’t wait to hear about your experience.

I encourage you to try this recipe and share your creations with me! Let me know in the comments below what you thought of the recipe, what variations you tried, and any tips or tricks you discovered along the way. Did you add any extra vegetables? Did you adjust the spice level? Did you serve it with a particular side dish? I’m always eager to learn from your experiences and see how you’ve made the recipe your own.

Your feedback is invaluable, and it helps me to continue creating and sharing delicious and easy-to-follow recipes that you’ll love. So, don’t be shy – share your thoughts and let’s connect over our shared love of good food! Happy cooking!