Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

SHOP THE MAGAZINE
SHOP THE MAGAZINE
SHOP THE MAGAZINE (2)
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1/2 pound green beans, frenched (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

Sauce

  • 1/2 cup good quality chicken stock
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch

Preparation

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.