String Bean Chicken - CJ Eats Recipes (2024)

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String Bean Chicken: Recipe Instructions

Cut the Chicken

The first step in making this recipe is cutting the chicken into 1/4″ wide pieces. Cut the chicken thinly and at an angle to create wide, disk-like strips.

Next, place the sliced chicken into a bowl with light soy sauce, white pepper, salt, shaoxing wine, neutral oil and cornstarch. Mix well with your hands and let marinate for at least 15 mintues.

Next, mix the sauce by combining chicken stock, light soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, cornstarch, and msg. I always like to premix my sauce to have it ready to go during the fast cooking process.

Velvet the Chicken in Neutral Oil

After the chicken is marinated, heat about a cup of neutral oil (I always prefer avocado oil) over high heat until smoking. Fry the chicken pieces (in batches if needed) for 2 minutes or until they are cooked through and golden brown. Remove the chicken and the excess oil to leave about 2 tbsp of oil left in the pan.

Dry Fry the String Beans

Next, sauté the string beans until they are slightly blistered. This should only take about 1 minute over medium high heat.

Sauté Onions

Once the string beans are blistered, add the onions and cook for another minute. Add the minced ginger and garlic, season with salt, and stir fry for another 30 seconds.

Add Chicken and Sauce

Once the vegetables are crisp and cooked through, add back the chicken along with the sauce. Work quickly to mix the sauce together to evenly coat all the ingredients in the pan.

Continue cooking for another 1-2 minutes until the sauce has thickened and your String Bean Chicken is done! I love serving this with a freshly steamed bowl of rice.

RECIPE TIPS

VELVETING
Velveting is a key Chinese cooking technique that involves marinating the protein in cornstarch and various seasonings (such as white pepper, salt, shaoxing wine, and oils) before quickly passing it through hot oil. It’s one of my favorite ways to guarantee moist and tender meat, and it’s a trick that I don’t hear home chefs talk about often. I love incorporating it into my recipes because it’s one of the best ways to make restaurant quality Chinese food at home!

VEGETABLE SIZES
In most of my recipes, I like to cut my vegetables to a similar size – this ensures that one vegetable is not ‘more’ cooked than others, and it also is more aesthetically pleasing! You can adjust the size of the vegetables to your preference (smaller or larger) – just make sure to adjust the cooking time so they are ‘done’ to your liking!

Cooking With a Wok (Alternatives)

By now, you know that I LOVE cooking with my carbon steel wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food!

If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.

If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.

My KEY TIP would be to avoid crowding your pan – crowding can lead to your String Bean Chicken not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger pan, cast iron, or dutch oven, OR cook in batches.

If you liked this String Bean Chicken recipe, check out some of the most popular Chinese Take-Out recipes on the blog!

• Chicken Lo Mein
• Shrimp Fried Rice
• Beef and Broccoli
• Sesame Chicken
• General Tso’s Chicken
• Sweetfire Chicken Breast

If you tried this String Bean Chicken or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!