Ingredients
1 lb (≈450 g) boneless, skinless chicken breast or thighs, thinly sliced
Salt & pepper, to taste
2 Tbsp soy sauce (divided)
1 Tbsp cornstarch
2 Tbsp vegetable oil (divided)
3 cups green beans, trimmed and halved if long
3 garlic cloves, minced
1 Tbsp fresh ginger, grated
2 Tbsp oyster sauce (or hoisin)
1 Tbsp rice vinegar
1 Tbsp honey or brown sugar
¼ cup chicken broth or water
½ tsp sesame oil
Optional: red pepper flakes, sesame seeds, chopped green onions for garnish
Instructions
In a bowl, toss chicken slices with a pinch of salt, pepper, 1 Tbsp soy sauce, and cornstarch.
Heat 1 Tbsp vegetable oil in a large skillet or wok over medium‑high heat. Add chicken and stir‑fry 4–5 minutes until just cooked and lightly browned. Remove from pan.
Add remaining oil, then green beans. Stir‑fry 3–4 minutes until beans are bright green and slightly tender.
Stir in garlic and ginger; cook 30 seconds until fragrant.
Return chicken to pan. Add oyster sauce, remaining soy sauce, vinegar, honey, and broth. Toss to coat and simmer 1–2 minutes until sauce thickens and glosses ingredients.
Drizzle with sesame oil, toss once more, and remove from heat.
Garnish with sesame seeds, red pepper flakes, or green onions if using. Serve hot over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main course
