Chicken & String Bean Stir Fry

Notes: measurements below serve 2 for dinner + leftovers for lunch the next day 🙂‍↕️

~ingredients: 2lbs chicken thighs (cut into bite sized pieces, 1/2 red onion (sliced), 4 cloves garlic (minced), 1 lb-ish string beans, oil, sesame seeds

~marinade: 1 tbsp soy sauce, 1 tbsp shaoxing wine, 1/4 tsp salt, 1/4 tsp sugar, 1/8 tsp white pepper, 1 1/2 tbsp corn starch, 1 tsp oil

~sauce: 1 cup chicken broth, 2 tbsp soy sauce, 1 tbsp oyster sauce, 2 tsp rice vinegar, 1 tsp sugar, 2 tsp cornstarch, 1 tsp sesame oil

~instructions:

1. Cut chicken into bite sized pieces and marinate with marinade ingredients listed above. Marinate for minimum of 30 minutes, up to 8 hours.

2. Trim your string beans and slice onions into 1/2 inch strips, mince garlic

3. Combine sauce ingredients listed above and set aside

4. In a wok (or deep pan), heat up with oil. Once the wok is hot, add in the chicken and let it sear for 2 minutes before flipping.

5. Cook chicken for another 5 minutes and remove from wok

6. Add in string beans and let them blister a bit.

7. Add in some water and cover with the wok to steam the string beans for 3 minutes.

8. Uncover, add in onion and garlic, and mix. You should add some more oil at this point to stir fry

9. When the onions are soft and green beans are blistered, add the chicken back in.

10. Pour in the sauce we mixed earlier and mix thoroughly. If you like a thicker sauce, mix some cornstarch and water and add it to the sauce.

11. Continue mixing and check if chicken is cooked throughly before turning off the heat.

12. Serve over rice and top with sesame seeds. Enjoy!

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