green bean chicken recipe offers a delightful combination of tender chicken and crisp green beans, perfect for a quick and satisfying weeknight meal that brings restaurant-quality flavors right into your home. This vibrant dish showcases fresh, seasonal ingredients and bold Asian-inspired flavors that everyone will enjoy. Imagine succulent pieces of chicken, bursting with umami, complemented by the satisfying crunch of perfectly cooked green beans. Ready to elevate your dinner game? Let’s begin!
Ingredient Deep Dive
Here’s a detailed look at each ingredient you’ll need to create this culinary masterpiece:
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 1.5 lbs | Cut into 1-inch pieces |
| Fresh green beans | 1 lb | Trimmed and halved |
| Soy sauce | 1/4 cup | Low sodium preferred |
| Oyster sauce | 2 tablespoons | Adds depth of flavor |
| Sesame oil | 1 tablespoon | Toasted sesame oil recommended |
| Garlic | 3 cloves | Minced |
| Ginger | 1 inch piece | Grated |
| Cornstarch | 2 tablespoons | For thickening the sauce |
| Chicken broth | 1/2 cup | Low sodium preferred. |
| Vegetable oil | 2 tablespoons | For cooking |
| Red pepper flakes | 1/4 teaspoon | Optional, for heat |
| Sesame seeds | 1 tablespoon | For garnish |
| Green onions | 2 | Chopped, for garnish |
Substitutions & Swaps
- Chicken: Chicken thighs can be used instead of chicken breasts for a richer flavor.
- Green Beans: Broccoli florets, snap peas, or asparagus make excellent substitutes.
- Soy Sauce: Tamari or coconut aminos can be used as gluten-free alternatives.
- Oyster Sauce: Hoisin sauce can be substituted for a similar sweet and savory flavor. For a vegetarian option, use a mushroom-based oyster sauce alternative.
- Vegetable Oil: Canola oil, peanut oil, or avocado oil can also be used.
Equipment Guide
- Wok or Large Skillet: Essential for high-heat cooking.
- Cutting Board: For preparing the chicken and vegetables.
- Sharp Knife: For chopping and slicing.
- Mixing Bowls: To marinate the chicken and prepare the sauce.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Spatula or Wooden Spoon: For stirring and tossing during cooking.
Step-by-Step Walkthrough
1. Marinate the Chicken: In a mixing bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Let it marinate for at least 15 minutes.
2. Prepare the Sauce: In a separate bowl, whisk together the remaining soy sauce, oyster sauce, chicken broth, and remaining cornstarch. Set aside.
3. Stir-Fry the Chicken: Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
4. Cook the Green Beans: Add the remaining vegetable oil to the wok. Add the green beans and stir-fry until they are tender-crisp, about 4-6 minutes. Add minced garlic, grated ginger and red pepper flakes (if using), stir-fry for another minute until fragrant.
5. Combine and Simmer: Return the cooked chicken to the wok with the green beans. Pour in the sauce and bring to a simmer, stirring constantly until the sauce thickens, about 1-2 minutes.
6. Garnish and Serve: Garnish with sesame seeds and chopped green onions. Serve hot over rice or noodles.
Expert Tips & Troubleshooting
- Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to ensure even browning. Overcrowding lowers the pan temperature and steams the chicken instead of stir-frying.
- High Heat is Key: Use high heat to achieve the signature stir-fry flavor and texture.
- Adjust the Sauce: Taste the sauce and adjust the seasonings as needed. Add more soy sauce for saltiness, oyster sauce for sweetness and umami, or red pepper flakes for heat.
- Green Beans Too Soft? If your green beans are becoming too soft, reduce the cooking time or blanch them briefly before stir-frying.
Flavor Variations
- Spicy: Add more red pepper flakes or a tablespoon of chili garlic sauce to the sauce mixture.
- Sweet and Sour: Incorporate a tablespoon of rice vinegar and a teaspoon of honey or sugar into the sauce.
- Garlic Lovers: Double the amount of garlic in the recipe.
- Vegetable Medley: Add other vegetables like bell peppers, mushrooms, or carrots for extra nutrients and flavor.
Storage & Reheating
- Storage: Store leftover green bean chicken in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in a skillet over medium heat or in the microwave. Add a splash of water or chicken broth if the sauce has thickened too much.
FAQ Section
- Can I make this dish vegetarian? Yes, substitute the chicken with tofu or tempeh and use a vegetarian oyster sauce alternative.
- Can I use frozen green beans? While fresh green beans are preferred, frozen green beans can be used. Make sure to thaw them thoroughly and pat them dry before stir-frying.
- How do I prevent the chicken from drying out? Marinating the chicken helps keep it moist. Also, be careful not to overcook it during the stir-frying process.
- What kind of rice goes well with this dish? Jasmine rice or brown rice are excellent choices
Nutrition Information
Approximate nutrition information per serving (based on 4 servings):
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350-400 kcal |
| Protein | 35-40g |
| Fat | 15-20g |
| Carbohydrates | 15-20g |
| Fiber | 3-5g |
Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.
