Here’s another in our line of Homemade Chinese Takeout recipes! This one is our (somewhat more veggie rich) version of Chicken with String Beans…and it comes with a rich sauce with ginger spicy goodness! You can also add red pepper flakes if you like it to have some non-ginger heat. It’s also customizable in that you can substitute complementary vegetables…we used an orange pepper, but sliced mushrooms, onions, or even water chestnuts would work well in this one.
We served this over Ramen noodles, but as with any stir-fry, white rice is a classic tried and true pairing that does a nice job of absorbing the sauce for you.
Time: 25 Minutes
- Chicken Breast
- Green Beans
- Fresh Ginger
- Soy Sauce
- Corn Starch and Water
- Any other veggies you want to add. We used orange bell pepper
- Do all your prep:
- Cut the ends off your green beans, and wash them.
- Slice your pepper (or other vegetables)
- Peel your fresh ginger with a spoon (the skin should come right off), and julienne it.
- Cut your chicken breast into thin slices. Hint: The chicken will slice very evenly if you put it in the freezer for about 15-20 minutes so it gets partially frozen.
- Heat some oil in a wok or large frying pan, and add your green beans. Sautee for about five minutes.
- Add your other ingredients, and sautee until your chicken is nearly cooked.
- Pour in some soy sauce, and stir to combine.
- Mix your corn starch and water in a small bowl or measuring cup, and when it’s fully dissolved, pour it into your wok to thicken your sauce.
- Continue to stir fry until your chicken is fully cooked, and your beans are tender to your liking. At this point, the sauce should have thickened and coated all of your ingredients completely.
- Plate, devour, and enjoy!