- Cook Time
- Prep Time
- 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
- 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.