String Bean Chicken Stir-Fry

As a resident lazy weeknight cook, I present this 20-Minute String Bean Chicken Stir-fry.

A Simple Meal That Can be Prepared in no time at all!

It’s no secret that the quickest recipes are my favorite. The less time and effort required in the kitchen, the better.

On the weekends and for special occasions, I enjoy preparing a meal that takes a lot of time and effort, but on a typical weeknight, I’d rather spend my time relaxing than cooking.

The String Bean Chicken Stir-fry that can be prepared in under 20 minutes is just what you need.

Important Recipe note

This dish is a replica of a popular takeout option, and it pairs chicken with string beans.

When I make a string bean chicken stir-fry, I make sure there is plenty of sauce for the steamed rice to soak up.

The sauce’s trademark darkness comes from dark soy sauce, a thicker, darker soy sauce that, when used sparingly (a couple teaspoons’ worth), can turn a dish from subtle to that tempting dark amber we all want in Chinese takeout-style dishes.

Let’s dive into the specifics of preparing this String Bean Chicken Stir-Fry.


For the Chicken and Marinade:

  • 12 oz. of boneless skinless chicken breast or thighs, thinly sliced
  • 2 tbsp. of water
  • 1 tsp. of soy sauce
  • ½ tsp. of sesame oil
  • 2 tsp. of cornstarch
  • 1 tsp. of vegetable oil

For the rest of the dish:

  • 1/2 cup of chicken stock or water
  • 1 tsp. of sugar
  • 1 tbsp. of soy sauce
  • 2 tsp. of dark soy sauce
  • ¼ tsp. of sesame oil
  • white pepper (to taste)
  • 2 tsp. of cornstarch
  • 4 tbsp. of vegetable oil (divided)
  • 1 lb. of string beans (ends trimmed and cut in half)
  • 3 cloves of garlic (sliced)
  • 1 tbsp. of Shaoxing wine


  1. Toss the chicken with the marinade ingredients in a bowl and give it a good toss with your hands to ensure the chicken soaks up as much liquid as possible.
  2. Half a cup of stock or water, one teaspoon of sugar, one tablespoon of soy sauce, two teaspoons of dark soy sauce, a quarter of a teaspoon of sesame oil, a pinch of freshly ground white pepper, and two teaspoons of cornstarch make up the sauce.
  3. To prepare a meal, heat a wok until it is almost smoking over medium-high heat. Cook the chicken in 2 tablespoons of oil until it is lightly browned in a wok. Providing your wok is hot enough; the chicken shouldn’t stick to the bottom. While you remove the chicken from another bowl, turn off the heat. In other words, don’t drain the fat out of the wok.
  4. Spread the string beans out in a single layer in the wok and add 2 more tablespoons of oil. String beans need about a minute of searing time on one side. Put the beans in the wok for 30 seconds of stir-frying before adding the 1/4 cup of water. Steam the green beans for 60–90 seconds, covered, in a hot wok (still on medium-high heat).
  5. Stir-fry for an additional 30 seconds after adding the garlic. After 15 seconds of stirring, deglaze the wok with the Shaoxing wine. Then pour in the sauce concoction and reduce heat to a simmer.
  6. Return the chicken to the wok and cook for 30 seconds in the stir-fry. The sauce can be thickened with cornstarch added to the mixture. When the sauce reaches the desired thickness, plate it and serve it with rice immediately.
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