While so many Chinese recipes call for a wok to make stir fry, I tend to disagree. I used to live in an apartment with an electric stove, and it never generated heat quickly enough for wok cooking. Plus wok cooking requires more oil. Even after moving to New York, where I have a gas stove in the apartment, I still have the habit of using a nonstick skillet so I can reduce my oil consumption in daily meals. Today I want to share this easy delicious string bean chicken stir-fry recipe with you. It uses a very simple setup and does not require intimidating wok cooking. But it generates a result that’s even better than takeout. The chicken is so tender, juicy, and flavorful. The sauce is extra rich and aromatic. Simply cook some steamed rice while preparing the stir fry, and your dinner will be ready in no time.
Cooking notes
Cookware
I’ve discussed in the past why NOT to use a wok, and some of the best ways to set up your stir-fry station if you’re using an electric stove. Long story short, the most convenient setup is to use your electric stove (or even gas stove) with a nonstick pan (such as the 12” Calphalon deep fry pan, which provides enough surface area against the heating element to heat up your pan well, while it’s also deep enough to hold the ingredients during cooking). The benefit of using a nonstick pan is that it heats up faster on an electric stove than a traditional wok does. Plus, the nonstick surface prevents the food from sticking to the pan, which happens a lot when you cook starchy foods such as marinated meat and noodles. Most Chinese stir-fry dishes use cornstarch to coat the meat. You always need to use a bit more oil to prevent it from sticking to the pan. Even though I enjoy better seared meat using my carbon steel pan, I always reach for my nonstick pan when I’m preparing daily meals, to reduce my oil consumption. On the other hand, if you prefer not to use a nonstick pan, I would recommend a cast iron or a carbon steel pan (Ignore stainless. They stick like hell). In this case, you will need to add more oil to prevent the meat from sticking.
Marinating the chicken
The most important step for most Chinese stir-fries. The marinade will season and tenderize the meat. The cornstarch will coat the chicken and protect it from the high heat. It takes a bit of effort but yields a very juicy and tender result, just like the restaurant version.
Secret ingredients to create a rich sauce
The bottled black bean sauce works as well. Although I always prefer to use fermented black beans instead, because they are gluten-free and do not contain additives.
Mise en place
I like to organize my ingredients in groups, so I can use fewer bowls. It also makes the cooking process easier. Once you’re done prepping, your kitchen counter should have:
Chicken with marinade Mixed sauce with a spoon (to stir again right before adding) Chopped ginger, garlic, and green onion in a bowl Chopped green beans
Best way to cook the green beans
In the recipe, I borrowed the cooking technique from Sichuan dry fried green beans. To make the beans extra tasty, the best way is to slowly roast them until the surface is withered and browned. The process takes some time and patience (about 10 minutes). But the beans will end up with a perfectly seared surface that absorbs more sauce and has a tenderer texture. On the other hand, there is another solution if you’re in a hurry. Simply sear the beans for 2 minutes or so. Then pour in 1/4 cup chicken stock (or water) and cover the pan. Steam until the beans reach your preferred texture, another 2 minutes or so.
To sum up
You’d be surprised at how easy it is to prepare this restaurant-style string bean chicken at home. I’ve made this dish very saucy so it is perfect to serve on top of rice. I hope you enjoy it!
More takeout style recipes
Crispy Chinese Honey Chicken Chinese Beef Chow Mein Easy Egg Foo Young Easy Pineapple Fried Rice Honey Garlic Shrimp
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
