Green Bean Chicken
Category: Dinner
Prep time : 40 minutes
Cook time : 10 minutes
Total time : 50 minutes
Makes: 4 Servings
Scale recipe by: ×
For Velveting:
1 egg white
1 Tbsp Chinese rice wine or sake
2 Tbsp oil
1 Tbsp cornstarch
1/4 teaspoon salt
1 pound boneless, skinless chicken breast, cut into 1/2-inch thin strips
For the Stir-fry Sauce:
1/3 cup oyster sauce
1/4 cup chicken broth (or water)
3 tablespoons Chinese rice wine
3 tablespoons low sodium soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon corn starch
1/4 teaspoon pepper
For Stir-frying
2 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and grated
2 tablespoons oil
1 pound green beans, ends trimmed
In a bowl, combine ingredients for velveting: egg white, Chinese wine, 1 tablespoon of the oil. cornstarch and salt. Whisk together until well-blended and frothy. Add chicken and marinate in the refrigerator for about 30 minutes. Drain chicken.
In a pot over high heat, combine about 2-inches deep of water and 1 tablespoon of oil. Bring to a boil. Reduce heat to medium low and immediately add chicken, stirring to disperse. Bring water back to a gentle simmer and once it's barely bubbling, continue to cook chicken for about 1 minute, stirring occasionally. With a slotted spoon, remove chicken from pot and drain well. Keep warm and set aside.
In a bowl, combine stir-fry sauce: oyster sauce, chicken broth, soy sauce, brown sugar, sesame oil, cornstarch and pepper. Whisk until well-blended and cornstarch is dispersed. Set aside.
In a wok or wide pan over high heat, heat the 2 tablespoons of oil. Add garlic and ginger and cook, stirring regularly, for about 30 seconds or until aromatic.
Add green beans and cook, stirring regularly, until wrinkled. Add stir-fry sauce mixture and cook, stirring quickly, for about 1 to 2 minutes or until thickened. Add chicken and cook, stirring regularly, for about 2 to 3 minutes or until chicken is heated through.
In a pot over high heat, combine about 2-inches deep of water and 1 tablespoon of oil. Bring to a boil. Reduce heat to medium low and immediately add chicken, stirring to disperse. Bring water back to a gentle simmer and once it's barely bubbling, continue to cook chicken for about 1 minute, stirring occasionally. With a slotted spoon, remove chicken from pot and drain well. Keep warm and set aside.
In a bowl, combine stir-fry sauce: oyster sauce, chicken broth, soy sauce, brown sugar, sesame oil, cornstarch and pepper. Whisk until well-blended and cornstarch is dispersed. Set aside.
In a wok or wide pan over high heat, heat the 2 tablespoons of oil. Add garlic and ginger and cook, stirring regularly, for about 30 seconds or until aromatic.
Add green beans and cook, stirring regularly, until wrinkled. Add stir-fry sauce mixture and cook, stirring quickly, for about 1 to 2 minutes or until thickened. Add chicken and cook, stirring regularly, for about 2 to 3 minutes or until chicken is heated through.
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Submitted by Jessica on 2018-11-06