Chicken stir-fry with green beans

Chicken stir-fry with green beans.jpg

One of our most requested recipes! Ginger plays with a big role in bringing a beautiful flavour to chicken and green beans. We suggest French-ing the beans for a slender, prettier, and tastier bean.


1/2 pound green beans, cut into thin long halves

1 pound boneless, skinless, chicken breasts, cut in strips lengthwise

3 tablespoons canola oil

2 cloves garlic, minced

3 green onions, thinly sliced

1 tablespoon fresh ginger, grated

Coarse salt and freshly ground pepper, to taste


1/2 cup good quality chicken stock

2 tablespoons Tamari soy sauce

2 tablespoons rice vinegar

2 tablespoons sugar

1 tablespoon cornstarch


To make sauce, whisk ingredients in small bowl until blended; set aside.

Meanwhile, bring a medium saucepan of water to boil over high heat. Add green beans and cook uncovered, 4 minutes, or until tender crisp. Drain and refresh under cold water; set aside.

Heat 2 tablespoons oil in a wok over high heat. Add chicken and stir-fry until brown about 8 minutes; remove and set aside. Wipe wok with paper towel; add remaining oil and heat until slightly smoking. Add garlic, green onions and ginger; cook about 30 seconds. Stir in sauce. Return chicken to wok and add green beans; stir-fry 3 minutes, or until sauce thickens. Salt and pepper to taste.

Stir-frying is a basic method in Chinese cooking. For best results, cut your ingredients beforehand and keep them relatively uniform in size. The cooking process is fast and cleanup is simple.