Prep Time::20 mins
Cook Time::10 mins
Total Time::30 mins
Servings::4
Ingredients
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Chicken:
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
1 tablespoon mirin (Japanese sweet wine)
1 teaspoon cornstarch
½ teaspoon salt
¼ teaspoon freshly ground white pepper
Sauce:
3 tablespoons oyster sauce
2 tablespoons mirin (Japanese sweet wine)
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
Green Beans:
1 pound fresh green beans, trimmed
1 medium white onion, peeled
2 tablespoons peanut oil, divided
2 tablespoons water
3 cloves garlic, minced
Directions
Combine chicken, mirin, cornstarch, salt, and white pepper in a bowl. Stir to combine and set aside while preparing the rest of the ingredients.
Whisk together oyster sauce, mirin, rice wine vinegar, honey, soy sauce, cornstarch, and sesame oil in a bowl until evenly combined. Set sauce aside.
Cut green beans in half and set aside. Slice onion in half, then cut into 1/4-inch wedges.
Heat 1 tablespoon peanut oil in a wok over medium-high heat. Add onion and cook, stirring frequently, for 1 minute. Add green beans and continue cooking and stirring for 2 minutes. Pour in water and continue cooking until water is evaporated and beans are crisp-tender, about 2 more minutes. Remove green bean mixture to a large bowl.
Heat remaining 1 tablespoon oil in same wok over high heat. Cook chicken for 1 minute in a single layer without disturbing. You may need to cook the chicken in two batches, depending on the size of your wok, to not overcrowd it. Flip chicken over and stir-fry for 1 minute. Add in garlic and stir frequently for 2 minutes. Add green bean mixture back into wok, followed by the sauce. Stir to combine and cook for 1 to 2 more minutes until heated through and sauce is thickened.
Cook's Note:
If you like extra sauce to serve over rice, you may want to double the sauce ingredients.