Crisp, fresh green beans and tender chicken make for a flavorful and easy weekday meal. You can even prep everything ahead of time so it's ready to go at dinner time. Serve with steamed white rice for a complete meal. Top with sesame seeds or green onion if desired.
Ingredients
- boneless skinless chicken breasts: 1 pound (cut into 1/4 inch strips)
- mirin (Japanese sweet wine): 1 Tbsp
- cornstarch: 1 tsp
- salt: 0.5 tsp
- white pepper: 0.25 tsp (freshly ground)
- oyster sauce: 3 Tbsp
- mirin (Japanese sweet wine): 2 Tbsp
- rice wine vinegar: 2 Tbsp
- honey: 1 Tbsp
- soy sauce: 1 Tbsp
- cornstarch: 1 Tbsp
- sesame oil: 1 tsp
- green beans: 1 pound (trimmed, fresh)
- medium white onion: 1 piece (peeled)
- peanut oil: 2 Tbsp (divided)
- water: 2 Tbsp
- garlic: 3 clove (minced)
Metric Conversion
Stages of cooking
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Combine chicken, mirin, cornstarch, salt, and white pepper in a bowl. Stir to combine and set aside while preparing the rest of the ingredients.
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Whisk together oyster sauce, mirin, rice wine vinegar, honey, soy sauce, cornstarch, and sesame oil in a bowl until evenly combined. Set sauce aside.
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Cut green beans in half and set aside. Slice onion in half, then cut into 1/4-inch wedges.
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Heat 1 tablespoon peanut oil in a wok over medium-high heat. Add onion and cook, stirring frequently, for 1 minute. Add green beans and continue cooking and stirring for 2 minutes. Pour in water and continue cooking until water is evaporated and beans are crisp-tender, about 2 more minutes. Remove green bean mixture to a large bowl.
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Heat remaining 1 tablespoon oil in same wok over high heat. Cook chicken for 1 minute in a single layer without disturbing. You may need to cook the chicken in two batches, depending on the size of your wok, to not overcrowd it. Flip chicken over and stir-fry for 1 minute. Add in garlic and stir frequently for 2 minutes. Add green bean mixture back into wok, followed by the sauce. Stir to combine and cook for 1 to 2 more minutes until heated through and sauce is thickened.
