Description
Unlock the authentic flavors of your favorite takeout with this easy-to-follow homemade string bean chicken breast recipe. Featuring tender chicken and crisp green beans in a savory, glossy sauce, it’s a weeknight win that’s better than any restaurant version.
Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 lb fresh green beans, trimmed
- 2 tbsp soy sauce (use tamari for GF)
- 2 tsp cornstarch, divided
- 1 tbsp neutral oil (canola, vegetable, or grapeseed), divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ¼ cup chicken broth
- 2 tbsp hoisin sauce (ensure GF for GF option)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Salt and pepper to taste (for blanching water)
Instructions
- 1. Marinate Chicken: In a bowl, combine sliced chicken with 1 tbsp soy sauce and 1 tsp cornstarch. Toss well and let marinate for 15 minutes.
- 2. Blanch Green Beans: Bring salted water to a boil. Add green beans and blanch for 2-3 minutes until bright green and crisp-tender. Immediately transfer to an ice bath, then drain well.
- 3. Prepare Sauce: In a small bowl, whisk together remaining 1 tbsp soy sauce, hoisin sauce, rice vinegar, chicken broth, remaining 1 tsp cornstarch, and sesame oil until smooth.
- 4. Cook Chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken in a single layer (in batches if needed) and sear for 2-3 minutes per side until golden and cooked through. Remove chicken and set aside.
- 5. Stir-Fry Aromatics & Combine: Add remaining 1 tbsp oil to the pan. Add minced garlic and grated ginger; stir-fry for 30 seconds until fragrant. Return cooked chicken to the pan along with blanched green beans.
- 6. Thicken Sauce & Serve: Give the prepared sauce a quick whisk, then pour it over the chicken and vegetables. Stir continuously for 1-2 minutes until the sauce thickens and coats everything evenly. Serve immediately with rice.
- Prep Time: 20 mins
- Cook Time: 15 mins