Let me share one of my favorite quick meals that never disappoints—string bean chicken. This dish brings together tender slices of marinated chicken breast and crisp green beans, all coated in a savory, glossy sauce that tastes just like something from a favorite Chinese takeout spot—only better and healthier.
Why I Love This Recipe
I make this string bean chicken when I need something fast, satisfying, and delicious. It’s ready in just 30 minutes, which makes it perfect for busy weeknights. I also like how flexible it is—sometimes I add extra veggies, other times I use shrimp or tofu instead of chicken. The savory, umami-packed sauce clings to every bite, and it pairs beautifully with a bowl of fluffy jasmine rice. It’s also a great option for meal prep since it stores and reheats really well.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breast
light soy sauce
Shaoxing wine
cornstarch
water
vegetable oil
low-sodium chicken broth
oyster sauce
dark soy sauce
granulated sugar
sesame oil
yellow onion
garlic
string beans (aka green beans)
Directions
I start by marinating the chicken with soy sauce, Shaoxing wine, cornstarch, water, and oil. I let it sit for at least 15 minutes.
While that’s marinating, I mix up the sauce ingredients in a small bowl until the sugar and cornstarch dissolve completely.
I heat a bit of oil in a hot wok, then quickly sear the marinated chicken until golden brown and cooked through. I remove it and set it aside.
In the same pan, I cook the string beans for about 6 minutes, stirring occasionally, until they reach that perfect crisp-tender bite.
I push the beans to one side and sauté the onion and garlic until fragrant.
I stir the sauce again and pour it into the pan, letting it simmer for a minute to thicken.
Finally, I add back the chicken, drizzle in the sesame oil, and toss everything together for about 30 seconds until well coated.
I usually serve this hot over jasmine rice for a complete meal.
Servings and timing
This recipe makes 5 servings and comes together in just 30 minutes (15 minutes prep, 15 minutes cook).
Variations
Sometimes I change things up depending on what I have on hand. Here are a few ideas I like:
I swap chicken for shrimp, tofu, or even beef when I want something different.
If I don’t have green beans, I use asparagus, broccoli, or bell peppers.
I’ve tried sweetening the sauce with honey or brown sugar instead of granulated sugar, and it still tastes amazing.
To add heat, I toss in some chili flakes or a spoon of sambal oelek.
For more veggies, I sometimes add mushrooms, baby corn, zucchini, or snow peas.
Storage/Reheating
When I make extra, I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I usually warm it up in a pan over medium heat or microwave it covered until hot.
If I’m freezing it, I let the dish cool to room temperature first, then store it in a freezer-safe container for up to 3 months. I thaw it overnight in the fridge before reheating.
FAQs
What kind of chicken works best for this recipe?
I typically use boneless, skinless chicken breast, but chicken thighs or tenders also work well if I want something more juicy.
What’s in the sauce for string bean chicken?
I mix light and dark soy sauces, oyster sauce, chicken broth, sugar, cornstarch, and sesame oil to create a rich, savory, slightly sweet sauce that clings perfectly to every bite.
Can I marinate the chicken for longer than 30 minutes?
I stick to marinating for 15–30 minutes. Any longer and the chicken can get too soft because of the cornstarch and Shaoxing wine.
How do I keep the green beans crisp?
I cook the green beans over medium heat for about 6 minutes, flipping occasionally. I don’t overcook them—this way they stay crisp and vibrant.
Can I make this dish spicy?
Yes, and I often do! I add red pepper flakes, chili oil, or even chopped Thai chilis when I want to turn up the heat.
Conclusion
String bean chicken is one of those dishes I turn to again and again. It’s easy, quick, and packed with flavor. Whether I’m craving takeout or prepping meals for the week, this stir-fry never lets me down. With the savory sauce, tender chicken, and fresh green beans, it’s a perfect balance of taste and texture—and so much better than anything I’d get from a restaurant.
String Bean Chicken is a quick, flavorful stir-fry made with tender marinated chicken, crisp green beans, and a savory, glossy sauce. It’s a healthier, homemade take on Chinese takeout that’s perfect for weeknights or meal prep.
