🍽️ How to Make Green Bean Chicken

🧆 Ingredients

• 300g chicken breast (sliced)
• 150g green beans (trimmed and cut)
• 1/2 red bell pepper (sliced)
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 2 cloves garlic (minced)
• Salt to taste

🍳 Steps

1. Selecting and Preparing the Chicken:

   • Choose fresh, boneless chicken breast. Look for meat that is pale pink, moist, and free of any unpleasant odor. Avoid chicken with a slimy texture or grayish color.
   • Rinse the chicken breast under cold running water and pat dry with paper towels.
   • Slice the chicken thinly against the grain for maximum tenderness. Thin slices cook quickly and remain juicy.
   • In a bowl, combine the sliced chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of salt. Mix well and let marinate for at least 10 minutes. Marinating helps the chicken absorb flavor and retain moisture during stir-frying.

2. Preparing the Vegetables:

   • Select green beans that are firm, bright green, and snap easily when bent. Avoid beans that are limp or have brown spots.
   • Rinse green beans thoroughly under running water to remove any dirt or pesticide residue. Trim off the ends and cut into even 2-inch pieces for uniform cooking.
   • Slice the red bell pepper into thin strips after removing the seeds and membrane.
   • Bring a pot of water to a boil. Add the green beans and blanch for 1-2 minutes until they turn bright green and slightly tender. Immediately transfer to a bowl of ice water to stop the cooking process and preserve color.
   • Drain and pat the vegetables dry with a clean towel to prevent excess moisture in the wok, which can cause steaming instead of stir-frying.

3. Stir-Frying the Chicken:

   • Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering.
   • Add the marinated chicken in a single layer. Let it sear undisturbed for a few seconds to develop a light golden color, then stir-fry quickly until just cooked through (about 2-3 minutes).
   • Remove the chicken from the wok and set aside. Do not overcook, as chicken breast can become dry.

4. Stir-Frying the Vegetables and Aromatics:

   • Add the remaining 1 tablespoon of oil to the wok. Add minced garlic and stir-fry for a few seconds until fragrant, being careful not to burn it.
   • Add the blanched green beans and sliced red bell pepper. Stir-fry over high heat, tossing constantly, for 2-3 minutes until the vegetables are crisp-tender and aromatic.
   • If the wok becomes too dry, you can sprinkle in a tablespoon of water to help steam the vegetables slightly.

5. Combining and Final Seasoning:

   • Return the cooked chicken to the wok with the vegetables.
   • Add 1 tablespoon oyster sauce and 1 teaspoon sugar. Toss everything together to coat evenly.
   • Taste and adjust seasoning with additional salt or soy sauce if needed.
   • Stir-fry for another 1-2 minutes to blend flavors and ensure everything is heated through.
   • Serve immediately while hot for the best texture and flavor.

Tips for Success:

• Always prep all ingredients before you start cooking, as stir-frying is a fast process.
• Use high heat and keep ingredients moving in the wok to achieve a crisp texture.
• Blanching green beans before stir-frying ensures they are tender yet still vibrant.
• Thinly slicing the chicken and marinating it helps keep it juicy.
• Avoid overcrowding the wok to prevent steaming.
• For extra flavor, you can add a splash of Shaoxing wine or a pinch of white pepper during the final stir-fry.
• This dish pairs well with steamed rice or noodles.

💡 Tips

• Blanch green beans for extra tenderness.
• Slice chicken thinly for best texture.
• Stir-fry quickly to keep ingredients crisp.
• Adjust sauces to taste.