Embark on a culinary journey with this delightful Chinese String Bean Chicken recipe, a dish that captures the essence of simplicity and authentic Chinese flavors. Imagine tender slices of marinated chicken intertwining with crisp string beans, all enveloped in a luscious, umami-packed sauce. This dish not only satisfies with every bite but also wins hearts with its easy preparation and quick cooking time. Ideal for busy weeknights, this stir-fry is a savory escape that pairs perfectly with either fluffy steamed rice or delectable noodles.
The charm of Chinese String Bean Chicken lies in its harmonious blend of textures and flavors. The chicken, succulent from marination, meets the crunchy freshness of string beans, creating a satisfyingly hearty meal. The sauce brings it all together with an intricate interplay of soy, oyster sauce, and fermented black beans, promising an authentic taste that’s both savory and slightly tangy. Whether you’re a seasoned cook or a novice in the kitchen, this recipe serves as a gateway to Asian culinary excellence without the fuss. So, gather your ingredients, and let’s stir up a feast that’s sure to delight.
Why You’ll Love This Chinese String Bean Chicken
- Quick and Easy: Ready in under 40 minutes, making it perfect for busy weeknights.
- Flavorful: A sauce-packed dish with deep umami notes, thanks to soy, oyster, and black bean sauces.
- Healthy: A balanced meal with protein from the chicken and fiber from the string beans.
- Versatile: Pair it with rice or noodles, or even a side salad for a complete meal.
Preparation Phase & Tools to Use
To achieve the best results with this Chinese String Bean Chicken, start by organizing your kitchen and workspace. Ensure all your ingredients are measured and ready to go before heating up your wok. A high-quality wok is essential for stir-frying, as it guarantees even cooking and allows the ingredients to mingle flavors effectively. Be sure to have a sharp knife and a cutting board for slicing the chicken and trimming the beans.
Marinating the chicken is a vital step, so prepare a clean bowl for this purpose. Also, a small whisk or fork will be handy for blending the sauce ingredients smoothly. Lay out a plate to set cooked chicken temporarily as you work through the stir-frying steps. Finally, don’t forget to have a heat-resistant spatula close by for stirring and ensuring your dish doesn’t stick or burn during the cooking process.
Ingredients
- 1 lb Boneless Chicken Thighs, sliced
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- ¼ teaspoon White Pepper
- ½ tablespoon Shaoxing Cooking Wine
- ½ tablespoon Sesame Oil
- 1 tablespoon Soy Sauce
- ½ tablespoon Cornstarch
- 2 tablespoons Soy Sauce (for sauce mixture)
- 1.5 tablespoons Oyster Sauce
- 1 tablespoon Fermented Black Beans or Black Bean Sauce
- 1 tablespoon Shaoxing Cooking Wine (for sauce mixture)
- ½ tablespoon Chicken Powder
- 1.25 cups Water
- 2 tablespoons Cornstarch (for sauce mixture)
- 2 teaspoons Sesame Oil (for sauce mixture)
- 2 tablespoons Cooking Oil
- 1 lb Fresh String Beans, trimmed
- 1 clove Garlic, minced
- 1 slice Ginger
Instructions
Step 1: Prepare the Chicken
Combine the sliced chicken thighs with baking soda, salt, white pepper, Shaoxing cooking wine, sesame oil, soy sauce, and cornstarch in a bowl. Mix until the chicken is well-coated, allowing the marinade to tenderize and infuse flavor. Let it sit for about 15–20 minutes for optimal results.
Step 2: Craft the Sauce
In a separate bowl, mix together soy sauce, oyster sauce, fermented black beans, Shaoxing wine, chicken powder, water, cornstarch, and sesame oil to create a rich, savory blend. This mixture will be the backbone of the stir-fry, imparting depth and complexity.
Step 3: Stir-Fry the Chicken
Heat some cooking oil in a wok over medium-high heat. Add the marinated chicken, cooking until it’s browned and almost cooked through. Remove the chicken from the wok and set it aside temporarily.
Step 4: Sauté the Aromatics and String Beans
In the same wok, add a touch more oil if needed, and stir-fry the garlic, ginger, and string beans. Cook the beans until they are tender-crisp, which should take about 3–4 minutes.
Step 5: Combine and Serve
Return the chicken to the wok and introduce the sauce mixture. Cook everything together, stirring continuously, until the sauce thickens to a glossy finish that thoroughly coats the chicken and beans. Serve immediately with steamed rice or noodles for a satisfying meal.
Variations
- Protein: Swap chicken thighs for beef strips or tofu for a different taste and texture.
- Vegetables: Add bell peppers or snap peas to the stir-fry for extra crunch and color.
- Spices: Introduce a pinch of chili flakes or Szechuan peppercorns for a bit of heat.
Cooking Notes
- For the most tender chicken, slice thighs thinly and evenly to ensure consistent cooking.
- String beans should remain vibrant and crisp-tender to contrast with the sauce and chicken.
- If preferred, substitute Shaoxing wine with dry sherry or mirin for alternative flavor nuances.
- Using a high-quality wok enhances the stir-frying experience, offering better heat distribution.
Serving Suggestions
- Pair with jasmine or basmati rice to absorb the rich flavors.
- Complement with a fresh cucumber or seaweed salad for a refreshing contrast.
Tips
- To save prep time, marinate the chicken overnight, allowing deeper flavors to develop.
- Make sure the wok is hot before adding ingredients to prevent steaming instead of stir-frying.
- Be cautious with salt levels, as soy sauce and black bean sauce contribute significant saltiness.
- Adjust the sauce consistency by varying the cornstarch amount to suit your preference.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 25g
- Sodium: 960mg
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used. However, since it’s leaner, ensure not to overcook it to maintain juiciness.
What if I can’t find fermented black beans?
Substitute with black bean sauce available in most grocery stores or simply omit it if necessary.
Is there a gluten-free option?
Use tamari instead of soy sauce and ensure all other sauces used are certified gluten-free.
Can I prepare this dish in advance?
Marinate the chicken and prepare the sauce up to a day in advance. Fully cooking the dish is best done just before serving to keep the beans crisp.
Conclusion
This Chinese String Bean Chicken offers a perfect blend of taste and convenience, making it a recipe worth trying for anyone interested in exploring Chinese cuisine at home. With simple ingredients and techniques, this dish transforms easily accessible items into a restaurant-quality meal. Invite your family or guests into your culinary adventure, encouraging them to try different variations as well. Don’t forget to share your experience or tweaks in the comments — every personal touch adds to the richness of this communal dish.
Print
Chinese String Bean Chicken
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A delightful Chinese String Bean Chicken that captures the essence of simplicity and authentic Chinese flavors.
Ingredients
- 1 lb Boneless Chicken Thighs, sliced
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- ¼ teaspoon White Pepper
- ½ tablespoon Shaoxing Cooking Wine
- ½ tablespoon Sesame Oil
- 1 tablespoon Soy Sauce
- ½ tablespoon Cornstarch
- 2 tablespoons Soy Sauce (for sauce mixture)
- 1.5 tablespoons Oyster Sauce
- 1 tablespoon Fermented Black Beans or Black Bean Sauce
- 1 tablespoon Shaoxing Cooking Wine (for sauce mixture)
- ½ tablespoon Chicken Powder
- 1.25 cups Water
- 2 tablespoons Cornstarch (for sauce mixture)
- 2 teaspoons Sesame Oil (for sauce mixture)
- 2 tablespoons Cooking Oil
- 1 lb Fresh String Beans, trimmed
- 1 clove Garlic, minced
- 1 slice Ginger
Instructions
- Combine the sliced chicken thighs with baking soda, salt, white pepper, Shaoxing cooking wine, sesame oil, soy sauce, and cornstarch in a bowl. Mix until the chicken is well-coated, allowing the marinade to tenderize and infuse flavor. Let it sit for about 15–20 minutes for optimal results.
- In a separate bowl, mix together soy sauce, oyster sauce, fermented black beans, Shaoxing wine, chicken powder, water, cornstarch, and sesame oil to create a rich, savory blend. This mixture will be the backbone of the stir-fry, imparting depth and complexity.
- Heat some cooking oil in a wok over medium-high heat. Add the marinated chicken, cooking until it’s browned and almost cooked through. Remove the chicken from the wok and set it aside temporarily.
- In the same wok, add a touch more oil if needed, and stir-fry the garlic, ginger, and string beans. Cook the beans until they are tender-crisp, which should take about 3–4 minutes.
- Return the chicken to the wok and introduce the sauce mixture. Cook everything together, stirring continuously, until the sauce thickens to a glossy finish that thoroughly coats the chicken and beans. Serve immediately with steamed rice or noodles for a satisfying meal.
Notes
For the most tender chicken, slice thighs thinly and evenly to ensure consistent cooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 960 mg
- Protein: 25 g