Ginger Chicken With String Beans Recipe

Prepare and marinate chicken

Cut chicken thighs into 1/2-inch strips. In a medium bowl combine 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tbsp minced ginger and 1 tsp white pepper. Add chicken strips and toss to coat. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Whisk together 3 tbsp chicken broth, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp rice vinegar, 1 tsp brown sugar and 2 tsp cornstarch in a small bowl until smooth. Set aside.

Trim string beans and cut any thick ones in half lengthwise if desired so they cook evenly. Thinly slice additional 1 tbsp ginger and mince garlic. Cut scallions into 1-inch pieces and separate white and green portions (use only greens as listed; if you want more aroma you can include trimmed white parts when stir-frying).

Blanch or par-cook string beans (optional but recommended)

Bring a pot of salted water to a boil. Add string beans and blanch 1 to 2 minutes until bright green and slightly tender. Drain and immediately plunge into iced water to stop cooking. Drain and set aside. (Alternatively, you can stir-fry them straight without blanching—increase stir-fry time by 2–3 minutes.)

Cook the chicken

Heat a large wok or heavy skillet over high heat until hot. Add 1 tbsp neutral oil and swirl. Add marinated chicken in a single layer, leaving space so pieces sear. Cook without moving 1 minute, then stir-fry 2–3 minutes until mostly cooked through and lightly browned. Remove chicken to a plate and set aside.

Aromatics

Add the remaining 1 tbsp neutral oil to the hot wok. Add sliced ginger and minced garlic and stir-fry 20–30 seconds until fragrant but not browned.

Combine and finish

Return the chicken to the wok along with blanched string beans and scallion pieces. Stir to combine. Give the prepared sauce another quick whisk and pour it into the wok. Stir constantly as sauce thickens (about 30–60 seconds) and coats chicken and beans. Drizzle 1 tsp sesame oil and season with up to 1 tsp salt and 1/2 tsp black pepper, tasting and adjusting as needed. If sauce is too thick, add 1–2 tbsp water or broth to loosen.

Serve

Transfer to a serving plate. Sprinkle with toasted sesame seeds if using. Serve immediately with steamed rice.