Directions
- 1Cut the chicken breast against the grain into about quarter-inch slices.
- 2Place the sliced chicken into a mixing bowl.
- 3Add a pinch of salt to the chicken and mix until fully absorbed.
- 4Add a pinch of white pepper to the chicken.
- 5Add 1 tablespoon of rice wine to the chicken.
- 6Add 1 teaspoon of soy sauce to the chicken.
- 7Add 1 tablespoon of cornstarch to the chicken.
- 8Add 1 tablespoon of oil to the chicken.
- 9Mix all ingredients thoroughly with the chicken.
- 10Marinate the chicken for at least 5 minutes.
- 11Trim off the ends of the green beans and cut them in half.
- 12Cut the onion into cubes.
- 13Mince the ginger.
- 14Mince the garlic.
- 15In a bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, 1/2 cup of chicken stock, 1 teaspoon of cornstarch, and 1 tablespoon of water for the sauce.
- 16Heat a wok over high heat and add 2 tablespoons of oil.
- 17Add the marinated chicken to the wok.
- 18Stir-fry the chicken until completely cooked for about 3 minutes, then remove it from the wok.
- 19In the same wok, add 1 tablespoon of oil and the green beans.
- 20Stir-fry the green beans until softened.
- 21Add the onion, ginger, and garlic to the wok.
- 22Stir-fry until aromatic for about 10 seconds.
- 23Return the cooked chicken to the wok.
- 24Add the prepared sauce to the wok.
- 25Toss everything together until well combined and the sauce has thickened.
- 26Serve the chicken green bean stir-fry.
Ingredients
- 2 pieces Chicken breast
- 1 pinch Salt
- 1 pinch White pepper
- 1 tablespoon Rice wine
- 1 teaspoon Soy sauce
- 1 tablespoon Cornstarch
- 1 tablespoon Oil
- 1 tablespoon Soy sauce
- 1 tablespoon Dark soy sauce
- 2 tablespoons Oyster sauce
- 0.5 cup Chicken stock
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 3 tablespoons Oil
- 2 cups Green beans
- 0.5 large Onion
- 5 cloves Garlic
- 0.5 teaspoon Ginger
Equipment
Cutting boardKnifeMixing bowlWok
Tips
- Cut chicken breast against the grain to make it more tender.
- Velvet chicken by adding salt, white pepper, rice wine, soy sauce, cornstarch, and oil to tenderize it and seal in juices.
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