Chili Garlic Chicken and Green Bean Stir Fry

• 1 lb chicken breast, thinly sliced
• 1/2 cup green beans, trimmed and cut into 2-inch pieces
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 teaspoons chili garlic sauce
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon vegetable oil
• 1/2 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons water
• 2 green onions, thinly sliced

Steps

1. 1 Heat vegetable oil in a large skillet over medium-high heat.
2. 2 Add chicken and cook until browned and cooked through, about 5 minutes. Remove and set aside.
3. 3 In the same skillet, add garlic, ginger, and red pepper flakes; stir-fry for 30 seconds until fragrant.
4. 4 Add green beans and water; cook for 3 minutes.
5. 5 Return chicken to skillet and add soy sauce, oyster sauce, and chili garlic sauce.
6. 6 Toss to coat and heat through, about 2 minutes.
7. 7 Drizzle with sesame oil and garnish with green onions.

Equipment

• Large skillet or wok
• Chef's knife
• Cutting board

Variations

• Add diced bell peppers for more color and crunch.
• Include mushrooms for an earthy flavor.

Substitutions

• Substitute oyster sauce with a mix of soy sauce and a teaspoon of sugar.
• Use chili paste if you can't find chili garlic sauce.

Pairings

• Steamed rice
• Miso soup
• Asian pear slices

Nutrition

Tips

• For extra crispness, blanch the green beans in boiling water for 1 minute before stir-frying.
• Use boneless, skinless thighs for a juicier texture if you prefer.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet.

Serving Suggestions

• Serve with steamed jasmine rice or a fresh side salad.
• Pair with a simple miso soup for a complete meal.

FAQ