This recipe is sponsored by Albertsons®.
This chicken and green bean stir-fry with savory garlic ginger sauce is a delicious weeknight dinner the whole family is going to enjoy. Searing pieces of lean white meat and fresh veggies in the wok makes the whole cooking process quick and easy.
Preparing dinner doesn’t have to be a chore! For this recipe, I partnered with Albertsons® to show you how joyful and easy the process can be, from ingredient selection to serving this stunning dish. You can prepare this flavorful meal with their user-friendly Albertsons® Deal and Delivery app to help you save time and money when you are automatically enrolled in the Albertsons for U™ Member program. Win-win! Who doesn’t like a good deal, right?
When thinking about a quick meal to make for my family, this chicken and green bean stir-fry came to mind. It’s got protein and vegetables, all made in one pot, the wok, with quick add-ins and rhythmic stirring for an immersive cooking experience. It also allows the sauce to cook alongside the main ingredients for a sticky glaze that delivers even more savory flavor to each bite.
To ensure successful results, it all starts with proper planning, so grab your phone. Open up the Albertsons® Deal and Delivery app to get started. I love how easy it is to quickly select all of the ingredients I need to make the stir-fry. It’s also convenient to browse the Albertsons for U™ personalized deals as I’m filling up the shopping cart.
I’m a big fan of saving on cash when I can. Since I’m an Albertsons for U™ member, I get customized savings and product recommendations based on my previous purchases. There are new perks coming to the app as well including a birthday treat and a free item every month for Members only. When you download the app you’re automatically enrolled in Albertsons for U™ – new Members can snag a welcome offer of $5 off your $25 or more purchase!
In just minutes, my list is ready. Then it’s off to my neighborhood store to pick up my groceries and see my favorite crew. Too busy to leave the house? No problem, choose to have your ingredients delivered! What’s nice is that with every purchase I make, I rack up new Rewards instantly. I’m usually delightfully surprised to see what savings I’ll score on my next visit. Now that I’ve filled up my cart, it’s time to head home to cook.
For a healthy lean protein, slice up pieces of boneless skinless breast. My top choice is O Organics® chicken from Albertsons®. Cut them into ½-inch thick strips crosswise against the grain to ensure tender bites. You can use chicken thighs as well, but just make sure to trim off the excess fat.
Marinate the chicken
I use a simple combination of soy sauce, cornstarch, and sesame oil. The fermented and salty flavors in the soy sauce infuse into the surface of the chicken, increasing the umami taste. The cornstarch lightly thickens the marinade, helping it coat the chicken better and gives it a delicate crust when searing. The sesame oil has a deep nutty aroma that adds depth. All you need is a brief 15 minutes of marinating time to enhance the dish’s flavor.
Searing the meat
While using high heat, a wok can quickly sear the protein’s surface. You also use a stainless steel, cast iron, or nonstick cooking pan. I oil the pan with a high smoke point peanut oil, which also has a neutral flavor. Make sure to coat the bottom and sides of the pan to prevent sticking. Place the sliced chicken in a single layer to allow more contact with the heat.
Don’t move the chicken! Let them sear for a few minutes until golden brown. This process bumps up browning and flavor. Afterward, you can stir-fry until cooked thoroughly. Remove the chicken so that you have plenty of room to cook the vegetables.
Blister the beans
To make prep quick, I use pre-packaged O Organics® green beans from Albertsons®. Since they have already been washed, just trim off the ends and cut them in half for smaller bite-sized pieces. Add the green beans to the wok and spread them out in a single layer, like the chicken. After a minute, the skin slightly blisters and browns. A few more minutes of stir-frying ensure that the centers are tender.
Add fresh aromatics
Fresh produce adds a burst of aromas to the stir-fry. I use fresh slices of red bell pepper and white onion to add a nice crisp texture. They only need a minute of cooking, as you want to retain their structure.
Stir-frying minced ginger and garlic deliver a pleasant spice to the dish. Always add these ingredients at the end of cooking for the most potent fragrance and prevent burning. The smells will fill up your kitchen like being at your favorite Chinese restaurant.
Make a stir-fry sauce
Whip up a quick homemade stir fry sauce, which is a combination of soy sauce, oyster sauce, chicken stock, rice wine, honey, and sesame oil. Then whisk in cornstarch to help thicken the consistency as it heats up in the wok. You even can make the sauce a week in advance to cut down on prep time.
Once you add the stir fry sauce, make sure to stir continuously. The agitation helps distribute the heat and separate the starch granules, to absorb the moisture and swell for a thick consistency. The watery liquid transforms into a glossy sauce that clings to the meat and vegetables in less than a minute.
Serve this with
Yes! Chicken thighs tend to have more fat, so they stay moist and tender during the stir-fry process.
They may not blister as well since they have more moisture. Make sure to defrost them first, then dry thoroughly. Dry the surface so that it browns better in the pan. Reduce the cooking time to just two to three minutes, as the defrosting process makes the texture softer compared to fresh.
Oyster sauce is intensely savory and sweet and contributes to a unique salty flavor. It enhances the taste of sauces for stir-fries with its umami-rich taste. Hoisin sauce is a good alternative. It has a similar consistency but with fermented soybeans as the base flavor. You can also use soy sauce, but it’s not as thick and has less dimension.
Dry-heat cooking for more flavorful beans
Searing the beans in a hot pan with just oil, lightly fry them. Once the surface reaches 300°F (149°C), Maillard browning occurs, developing deeper flavors and a blistered, golden hue. Compared to moist-heat cooking like steaming or blanching, frying imparts much more flavor.
See the recipe below and download the new Albertsons® Deals and Delivery app and (game changer!) or visit Albertsons.com/foru for more info.
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Chicken and Green Bean Stir-fry
- 1 ½ pounds boneless skinless chicken breast, cut into ½-inch thick strips [O Organics® Brand]
- 2 tablespoons soy sauce
- 1 ½ teaspoons cornstarch
- ½ teaspoon sesame oil
- ½ cup chicken stock, unsalted
- ¼ cup soy sauce
- ¼ cup oyster sauce
- 1 tablespoon Shaoxing rice wine, or mirin (optional)
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon sesame oil
- 2 tablespoons peanut oil, divided
- 20 ounces green beans, trimmed, halved crosswise [O Organics® Brand], about 5 cups
- 1 cup red bell peppers, ¼-inch thick slices
- ½ cup white onions, ¼-inch thick slices
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 tablespoon roasted peanuts, (optional)
- 1 tablespoon green onions, thinly sliced
- In a medium bowl, combine sliced chicken, 2 tablespoons soy sauce, 1 ½ teaspoon cornstarch, and ½ teaspoon sesame oil. Marinate for 15 minutes while preparing the remaining ingredients.
- In a medium bowl, combine chicken stock, ¼ cup soy sauce, oyster sauce, rice wine (if using), and honey. Whisk in cornstarch until no lumps remain. Whisk in the sesame oil and set aside.
- Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of peanut oil and 1 teaspoon sesame oil. Once hot and shimmering, carefully add the chicken in a single layer. Cook until browned, about 2 to 3 minutes. Flip the meat and stir-fry until no longer pink, about 2 minutes. Transfer to a clean plate. Carefully wipe the inside of the pan with a paper towel.
- Add 1 tablespoon of peanut oil to the wok. Once hot, add the green beans in a single layer. Allow them to lightly brown for 1 minute, then sauté until bright green and crisp-tender, about 2 to 3 minutes.
- Add the bell peppers and onion, sauté for 1 minute. Add garlic and ginger to the pan, stir-fry until fragrant, about 30 seconds.
- Whisk the stir fry sauce. Make a well in the center of the pan, add the sauce and stir continuously until thickened, about 1 minute.
- Add the chicken back to the pan and stir to combine. Cook until warm. Season with salt and pepper as desired. Garnish with peanuts (if using) and green onions. Serve immediately.
- Recipe Yield: 6 cups
- Serving Size: 1 cup
- Storing: Cool completely, then store in an airtight container in the refrigerator for up to 3 days.
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This is a sponsored post written by me on behalf of Albertsons®.
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