As you all know, I am a big fan of velveting. Since discovering this Chinese technique a few months ago, I have used it extensively in a lot of my stir-fry recipes. Black pepper chicken and beef broccoli are but a couple of dishes this mode of cooking does wonders. Guys, if you love the ease of stir-fries like I do, velveting is a must in your food prep arsenal. I will be covering this cooking method next in my how-to series so stay tuned. Learn the simple technique and you’ll be saying goodbye to dry, stringy meat in no time.
Green bean chicken is
one of my favorite Chinese food. I just love, love every crunchy green bean and moist chicken bite bathed in sweet, sticky, salty sauce. This and char sui pork with heaps of steamed rice? Nom nom heaven. Luckily, this stir-fry dish is so simple to make and requires basic pantry ingredients, you can easily enjoy it at home without calling for take out.
Oh, btw, I have a couple more quick green bean stir-fry recipes you might want to try. Uber delicious, folks!
- Pork and Green Bean Stir-fry-green beans cut thinly on a bias, julienned carrots and ground pork are tossed in a sweet and salty oyster-flavored sauce
- Green Bean and Shrimp Stir-fry-crisp green beans and plump shrimps are sauteed in tomatoes, onions and soy sauce
Green Bean Chicken
- 1 egg white
- 1 tablespoon Chinese rice wine
- 2 tablespoons oil
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 pound boneless skinless chicken breast, cut into 1/2 inch thin strips
For the Stir-fry Sauce
- 1/3 cup oyster sauce
- 1/4 cup chicken broth or water
- 3 tablespoons Chinese rice wine
- 3 tablespoons low sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon corn starch
- 1/4 teaspoon pepper
- 2 cloves garlic peeled and minced
- 1 thumb-size ginger peeled and grated
- 2 tablespoons oil
- 1 pound green beans ends trimmed
- In a bowl, combine ingredients for velveting: egg white, Chinese wine, 1 tablespoon of the oil. cornstarch and salt. Whisk together until well-blended and frothy. Add chicken and marinate in the refrigerator for about 30 minutes. Drain chicken.
- In a pot over high heat, combine about 2-inches deep of water and 1 tablespoon of oil. Bring to a boil. Reduce heat to medium low and immediately add chicken, stirring to disperse. Bring water back to a gentle simmer and once it's barely bubbling, continue to cook chicken for about 1 minute, stirring occasionally. With a slotted spoon, remove chicken from pot and drain well. Keep warm and set aside.
- In a bowl, combine stir-fry sauce: oyster sauce, chicken broth, soy sauce, brown sugar, sesame oil, cornstarch and pepper. Whisk until well-blended and cornstarch is dispersed. Set aside.
- In a wok or wide pan over high heat, heat the 2 tablespoons of oil. Add garlic and ginger and cook, stirring regularly, for about 30 seconds or until aromatic.
- Add green beans and cook, stirring regularly, until wrinkled. Add stir-fry sauce mixture and cook, stirring quickly, for about 1 to 2 minutes or until thickened. Add chicken and cook, stirring regularly, for about 2 to 3 minutes or until chicken is heated through. Serve hot.