Name: Chicken and Green Bean Stir-Fry
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken thighs or breasts, thinly sliced across the grain into bite-size strips; 1½ teaspoons cornstarch; ½ teaspoon crushed red pepper flakes; Kosher salt; 3 tablespoons soy sauce, divided; 2 tablespoons seasoned rice vinegar; 2 tablespoons Shaoxing wine (Chinese rice wine) or dry sherry; 2 tablespoons vegetable oil, divided; 6 scallions, ends trimmed, cut into 1-inch pieces on the diagonal; 1 2-inch piece ginger, peeled, thinly sliced crosswise; 12 ounces green beans, trimmed, halved crosswise (about 4 cups); Steamed white rice, chopped toasted cashews or peanuts, sesame seeds, and/or thinly sliced fresh chiles (for serving; optional)

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Photo by Alex Lau, styling by Sean Dooley

We think Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing. It’s pretty easy to find at Asian markets, but don’t confuse it with rice vinegar! If you see bottles labeled “rice cooking wine” without the Shaoxing designation, they will work too. While you can substitute dry sherry, nothing else achieves quite the same flavor. See the step-by-step photos here and click here for four more easy stir fry recipes.

Recipe information

Yield
4 servings

Ingredients

1 pound boneless, skinless chicken thighs or breasts, thinly sliced across the grain into bite-size strips

1½ teaspoons cornstarch

½ teaspoon crushed red pepper flakes

Kosher salt

3 tablespoons soy sauce, divided

2 tablespoons seasoned rice vinegar

2 tablespoons Shaoxing wine (Chinese rice wine) or dry sherry

2 tablespoons vegetable oil, divided

6 scallions, ends trimmed, cut into 1-inch pieces on the diagonal

1 2-inch piece ginger, peeled, thinly sliced crosswise

12 ounces green beans, trimmed, halved crosswise (about 4 cups)

Steamed white rice, chopped toasted cashews or peanuts, sesame seeds, and/or thinly sliced fresh chiles (for serving; optional)

Preparation

Step 1
Toss chicken, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).
Step 2
Heat 1 Tbsp. oil in a large skillet (not nonstick) over high. When oil is shimmering and slides quickly across surface of pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes. Add green beans and a pinch of salt and cook, tossing often, until green beans are crisp-tender, about 4 minutes. Transfer green bean mixture to another medium bowl.
Step 3
Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add chicken mixture and arrange slices in a single layer in skillet. Cook, undisturbed, until chicken is browned and caramelized on first side, about 1 minute. Toss and continue to cook until meat is no longer pink and cooked through, about a minute or two longer. Pour in wine mixture and green bean mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, then season with more salt, if desired.
Step 4
Divide stir-fry among plates. Serve with rice alongside, if using. Sprinkle with desired toppings.

TagsStir-Fry Chinese East Asian Asian Chicken Breast Chicken Poultry Chicken Thigh Green Bean Bean and Legume Vegetable Quick Easy Weeknight Meals Main Dairy Free Saute Lunch Dinner Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes