Directions
- 1Slice chicken breast into 1/4" strips and marinate with cornstarch, soy sauce, shaoxing wine, salt, and white pepper for 15-30 minutes.
- 2Prep green beans, quartered onion, chopped ginger, and garlic.
- 3Mix chicken stock, light and dark soy sauce, oyster sauce, sugar, sesame oil, and MSG for the sauce.
- 4Heat 1 cup of avocado oil to 350°F and velvet the chicken for 2 minutes.
- 5Remove the chicken and leave 2 tbsp of oil in the pan.
- 6Sauté green beans for 30 seconds, then add onions and sauté for another 30 seconds.
- 7Add ginger and garlic, season with salt, and mix for 15 seconds.
- 8Add the velveted chicken to the pan.
- 9Pour in the prepared sauce and combine.
- 10Add cornstarch slurry to thicken the sauce.
- 11Mix well and enjoy!
Ingredients
- 1 lb chicken breast
- 1 tbsp soy sauce
- 1 tbsp shaoxing wine
- 0.25 tsp white pepper
- 0.5 tsp kosher salt
- 0.5 tbsp avocado oil
- 0.5 tbsp cornstarch
- 12 oz green beans
- 1 medium onion
- 1 tbsp ginger
- 4 cloves garlic
- 1.25 cup chicken stock
- 2 tbsp oyster sauce
- 0.5 tbsp dark soy sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 0.25 tsp msg
Equipment
wokbowlchopping boardknife
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