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4.67 from 3 votes

Green Bean Chicken

Prep Time15 mins
Cook Time30 mins
Total Time1 hr 15 mins
Servings: 4 Servings


For Velveting

  • 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

For Stir-frying

  • 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.