String Bean Chicken Recipe
This chicken and string bean stir fry is a quick, healthy, and flavorful dish perfect for busy weeknights. Packed with lean protein and fresh vegetables, this string beans with chicken recipe is low in calories yet full of flavor. Made with simple ingredients, it’s an easy way to enjoy chicken and string beans without extra saturated fat or processed sauces.
Author: Sheeba
Equipment
Ingredients
Chicken marinade
- 500 grams (18 ounces) boneless chicken (breasts, thighs or legs)
- 1 teaspoon chili powder (or cayenne pepper)
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- ½ teaspoon sea salt
Stir-fry sauce
- 1½ tablespoons light soy sauce (low sodium)
- 1 tablespoon black vinegar (or rice vinegar)
- ½ tablespoon oyster sauce
- 2 teaspoons sesame oil
- 1 teaspoon honey
- ½ teaspoon black pepper
Others
- 1½ tablespoons peanut oil
- 3 cloves garlic
- 3 - 4 stalks spring onions (green onions)
- 100 grams (4 ounces) string beans
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Marinate the chicken
- Chop 500 grams (18 ounces) boneless chicken into bite-sized pieces. Toss with 1 teaspoon chili powder, ½ teaspoon turmeric, ½ teaspoon black pepper½ teaspoon sea salt.
Make stir-fry sauce
- In a small bowl, mix 1½ tablespoons light soy sauce, 1 tablespoon black vinegar, ½ tablespoon oyster sauce, 2 teaspoons sesame oil, 1 teaspoon honey and ½ teaspoon black pepper.
- Keep aside.
Stir fry chicken and string beans
- Finely chop 3 - 4 stalks spring onions, keeping the white and green parts separate.
- Mince 3 cloves garlic. Chop 100 grams (4 ounces) string beansinto roughly 2-inch long pieces.
- Heat 1½ tablespoons peanut oil in a wok or deep pan. Sauté the spring onions and garlic.
- Once the onions start to brown, add the marinated chicken. Increase the flame and stir-fry the chicken on medium high heat.
- Cover the pan and reduce the flame. Cook on medium heat for about 5 to 8 minutes.
- Open the pan and check if the chicken and string beans are done. The string beans should be cooked, but still have a little bite to it.
- If not done, cover and cook for a couple more minutes.
Add stir fry sauce
- Add the stir fry sauce and stir for a few minutes.
- Turn off the stove when the sauce becomes thick and the chicken and string beans turn saucy.
- Garnish with chopped green parts of spring onions. Optionally, you can sprinkle some roasted peanuts or sesame seeds.
Video
Notes
- Storing: The leftovers can be stored in the fridge for 5 to 6 days. If you want to store longer, freeze it (keeps for 2 months).
- Making ahead: This string bean chicken can be made ahead and frozen in an airtight container. Thaw it overnight in the fridge and reheat in the microwave.
- Ingredients and substitutions
-
- Chicken: You can use boneless chicken thighs or chicken breasts. If using chicken breasts, I recommend you tenderize them using this method.
- String beans: Also called long beans, they are commonly used in Chinese stir-fries.
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- Chili powder: You can substitute with cayenne pepper.
-
- Vinegar: I've used black vinegar which has a stronger pungent flavor to balance the spices. If you don't have it, you can use rice vinegar.
-
- Ginger: If you like ginger, add ½ teaspoon of grated ginger when you sauté garlic.
- Make it a complete meal:
- You can add more stir-fry veggies like Bok choy, carrots, bell peppers and broccoli.
- Slice them thinly and stir-fry with the string beans.
- Increase the amount of sauce accordingly. For 1 added cup of chopped vegetables, double the sauce.
- Serve with steaming hot rice.
Nutrition Facts
String Bean Chicken Recipe
Amount per Serving
Calories
234.7
% Daily Value*
Fat
10.7
g
16
%
Saturated Fat
1.9
g
12
%
Trans Fat
0.01
g
Polyunsaturated Fat
3.1
g
Monounsaturated Fat
4.2
g
Cholesterol
80
mg
27
%
Sodium
725
mg
32
%
Potassium
595.2
mg
17
%
Carbohydrates
5.9
g
2
%
Fiber
1.4
g
6
%
Sugar
2.6
g
3
%
Protein
28
g
56
%
Vitamin A
450.9
IU
9
%
Vitamin C
7
mg
8
%
Calcium
33.4
mg
3
%
Iron
1.2
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.