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Chinese Chicken Stir-Fry with Green Beans and Chili Paste
Spicy Chinese Chicken and Green Bean Stir-Fry with Garlic Chili Sauce
Ingredients:
1 lb boneless, skinless chicken thighs, thinly sliced
2 tablespoons soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon cornstarch
3 tablespoons vegetable oil, divided
12 oz green beans, trimmed
3 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons Chinese chili paste (Doubanjiang or Sambal Oelek)
1 tablespoon oyster sauce
1 teaspoon sesame oil
Salt and pepper to taste
Cooked jasmine rice, for serving
Directions:
In a bowl, combine the chicken with soy sauce, Shaoxing wine, and cornstarch. Mix well and marinate for 15 minutes.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add green beans and stir-fry for 4–5 minutes until blistered and just tender. Remove and set aside.
Add another tablespoon of oil to the pan. Stir-fry the marinated chicken in a single layer for 4–6 minutes until browned and cooked through. Remove from the pan.
Add the remaining oil to the pan and stir-fry garlic and ginger for 30 seconds until fragrant.
Add the chili paste and cook for another 30 seconds. Return the chicken and green beans to the pan.
Add oyster sauce and sesame oil. Toss everything together until evenly coated and heated through. Adjust seasoning with salt and pepper.
Serve hot over jasmine rice.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 375 kcal | Servings: 4 servings
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Bold, spicy, and full of umami! This Chinese Chicken Stir-Fry with Green Beans and Chili Paste is better than takeout.Chinese Chicken Stir-Fry with Green Beans and Chili Paste Spicy Chinese Chicken and Green Bean Stir-Fry with Garlic Chili Sauce Ingredients: 1 lb boneless, skinless chicken thighs, thinly sliced 2 tablespoons soy sauce 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon cornstarch 3 tablespoons vegetable oil, divided 12 oz green beans, trimmed 3 cloves garlic, minced 1 tablespoon ginger, minced 2 tablespoons Chinese chili paste (Doubanjiang or Sambal Oelek) 1 tablespoon oyster sauce 1 teaspoon sesame oil Salt and pepper to taste Cooked jasmine rice, for serving Directions: In a bowl, combine the chicken with soy sauce, Shaoxing wine, and cornstarch. Mix well and marinate for 15 minutes. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add green beans and stir-fry for 4–5 minutes until blistered and just tender. Remove and set aside. Add another tablespoon of oil to the pan. Stir-fry the marinated chicken in a single layer for 4–6 minutes until browned and cooked through. Remove from the pan. Add the remaining oil to the pan and stir-fry garlic and ginger for 30 seconds until fragrant. Add the chili paste and cook for another 30 seconds. Return the chicken and green beans to the pan. Add oyster sauce and sesame oil. Toss everything together until evenly coated and heated through. Adjust seasoning with salt and pepper. Serve hot over jasmine rice. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 375 kcal | Servings: 4 servings #chinesechicken #stirfryrecipe #greenbeanstirfry #chiliwokchicken #asianflavors #easyweeknightmeal #homemadestirfry #garlicgingerchicken #chinesecuisine #sambaloelek #doubanjiangrecipe #spicyasianfood #onepanmeal #quickdinnerideas #takeoutfakeout #chiliheat #wokcooking #asianchickenrecipe #greenbeanrecipes #authenticflavors Bold, spicy, and full of umami! This Chinese Chicken Stir-Fry with Green Beans and Chili Paste is better than takeout.
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