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–+ servings

Chicken and Green Bean Stir-fry

Prep: 30 minutes
Cook: 15 minutes
Total Time: 45 minutes
Yield: 4 servings
Course: Entree
Cuisine: Chinese
Calories: 347kcal
Author: Jessica Gavin
A delicious weeknight dinner made of lean white meat and veggies that the whole family is going to enjoy.

Ingredients

Chicken Marinade
  • 1 ½ pounds (681 g) boneless skinless chicken breast, cut into ½-inch thick strips [O Organics® Brand]
  • 2 tablespoons (30 ml) soy sauce
  • 1 ½ teaspoons (2 g) cornstarch
  • ½ teaspoon sesame oil
Stir-fry Sauce
  • ½ cup (120 ml) chicken stock, unsalted
  • ¼ cup (60 ml) soy sauce
  • ¼ cup (60 ml) oyster sauce
  • 1 tablespoon (15 ml) Shaoxing rice wine, or mirin (optional)
  • 1 tablespoon (15 ml) honey
  • 1 tablespoon (7 g) cornstarch
  • 1 teaspoon (5 ml) sesame oil
Chicken Stir-fry
  • 1 teaspoon (5 ml) sesame oil
  • 2 tablespoons (30 ml) peanut oil, divided
  • 20 ounces (567 g) green beans, trimmed, halved crosswise [O Organics® Brand], about 5 cups
  • 1 cup (177 g) red bell peppers, ¼-inch thick slices
  • ½ cup (58 g) white onions, ¼-inch thick slices
  • 1 tablespoon (9 g) minced garlic
  • 2 teaspoons (7 g) minced ginger
  • 1 tablespoon (21 g) roasted peanuts, (optional)
  • 1 tablespoon (3 g) green onions, thinly sliced

Instructions

Chicken Marinade
  • 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.
Stir-fry Sauce
  • 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.
Chicken Stir-fry
  • 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.

Notes

  • 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.

Nutrition

Calories: 347kcal | Carbohydrates: 21g | Protein: 42g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1096mg | Potassium: 1118mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2211IU | Vitamin C: 69mg | Calcium: 81mg | Iron: 3mg
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