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Chicken & Green Beans Stir-fry

Course Stir Fry Entree
Cuisine Chinese
Author Sharon Wong at Nut Free Wok


  • 1 pound green beans
  • 1 pound chicken tenders or boneless skinless breasts
  • 1 tablespoon olive oil divided
  • 1 tablespoon corn starch divided (or tapioca or potato starch)
  • 1/2 cup room temperature water
  • 2 tablespoon soy sauce
  • 1 tablespoon oyster sauce or more soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sugar
  • 2 cloves garlic minced
  • 1 slice ginger peeled and minced
  • 1-2 stalks of scallions chopped


  1. Boil a large pot of water.
  2. Wash and trim green beans into 2 inch pieces.
  3. Parboil green beans for 2-4 minutes until desired tenderness, transfer to a bowl of cold water, drain, and set aside.
  4. Slice chicken tenders into 1/4 inch thickness or cut chicken breasts into 1 inch strips lengthwise, slice, and place in a mixing bowl.
  5. Add 1 teaspoon of olive oil and 1 teaspoon of cornstarch to the chicken, and mix, set aside.
  6. Make a sauce by combining water, soy sauce, oyster sauce, rice vinegar, sugar, with remaining 2 teaspoons of cornstarch in a small bowl, set aside.
  7. Mince garlic and ginger, set aside.
  8. Chop scallions, set aside.
  9. Heat wok or large frying pan on medium high heat (3-5 minutes) until a drop of water sizzles.
  10. Add the remaining 2 teaspoons of olive oil, swirl to coat pan, add garlic and ginger, stir fry for 30 seconds.
  11. Add chicken and spread the pieces out, allow the meat to sear for 30 seconds and then stir fry until no longer pink on the outside (2-3 minutes).
  12. Add scallions and green beans and stir fry for a minute.
  13. Stir the sauce a few times and add to the stir-fry, stirring until the sauce thickens (1-2 minutes), bubbly, and everything is heated through.
  14. Transfer to a serving bowl and serve immediately.

Recipe Notes

Cooking times may vary depending on equipment used. If for some reason, your sauce seizes up and becomes lumpy, add an ounce of water and keep stirring.