Snake Beans + Chicken
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Chinese
Servings
4-6
Prep Time
20 minutes
Cook Time
15 minutes
Crisp snake beans and thin-sliced chicken are wok-tossed with garlic, onions, and savory bean sauce in this fast and flavorful stir-fry. It’s the kind of dish that hits all the notes—salty, saucy, and just a little bit smoky. Best served with steamed rice and a cold drink.
Ingredients
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1 pound Snake Beans (Asian Long Beans), cut into 2” pieces
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1 Medium Onion, sliced
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1 pound Chicken Breast or Thighs, thinly sliced
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1 teaspoon Baking Soda
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1 tablespoon Corn Starch
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1 tablespoon Koon Chun Ground Bean Sauce
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1 tablespoon Kadoya Sesame Oil
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¼ cup Stock or Water
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1 tablespoon Vegetable Oil
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Directions
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Marinate chicken in baking soda, 1 Tbsp corn starch and 2 Tbsp water.
Mix 1 Tbsp corn starch with stock and ground bean sauce. Set aside.
Heat skillet on high, add oil and let heat 30 seconds. Add chicken into one layer. Let sizzle undisturbed for 1-2 minutes. Stir and let sit again 1-2 minutes. Remove from skillet.
Reheat skillet and saute onions and beans 5 minutes. Add chicken and mix for 2-3 minutes.
Stir sauce mixture well and add to skillet, stirring meat to incorporate all ingredients.
Recipe Note
Serve with steamed rice.