This dish is my homemade version of takeout string bean chicken, with tender chicken, fragrant black bean sauce, and green beans that stay slightly crisp. I also make it a little saucier, because I like serving it over rice as an easy one bowl meal.
I do not always reach for a wok when I make stir fries at home. Back when I was cooking on an electric stove in my apartment, it never heated fast enough to make wok cooking practical, so I learned to depend on a nonstick skillet instead. Even now, after moving to New York and cooking on a gas stove, I still use that same approach for everyday meals because it is simpler and uses less oil.
When I make it, I start by marinating the chicken, mixing the sauce, and setting up the aromatics and green beans before I turn on the stove. Then I sear the chicken, cook the green beans until tender and browned, add the aromatics, and finish everything with the sauce until it coats the pan. If you want a weeknight stir fry that is simple and satisfying, this is one I come back to often.
Ingredients
I divide the ingredients into three simple groups so the cooking goes quickly once the pan is hot. I prep the chicken first, mix the sauce next, and keep the green beans and aromatics ready by the stove.
Chicken and marinade: I use sliced chicken breast or thighs and marinate it with soy sauce, Shaoxing wine, and cornstarch. This step seasons the meat and helps it stay tender once it hits the pan.
Sauce: I mix soy sauce, Shaoxing wine, fermented black beans (shop on Amazon or The Mala Market) or black bean sauce, chicken stock, sugar, and cornstarch. I like this combination because it gives me a savory sauce with enough body to coat the chicken and beans well.
Stir fry base: I use green beans, garlic, ginger, and green onion for the main stir fry. These ingredients keep the dish fresh and fragrant while letting the black bean sauce stay at the center of the flavor.
How to make
1. Marinate the chicken: Combine the chicken with soy sauce, Shaoxing wine, and cornstarch in a bowl. Stir well and let it marinate while I prepare the other ingredients.
2. Mix the sauce: Combine the soy sauce, Shaoxing wine, fermented black beans or black bean sauce, chicken stock, sugar, and cornstarch in a bowl. Stir until the mixture is smooth.
3. Sear the chicken: Heat oil in a large nonstick skillet over medium high heat. Spread the chicken into a single layer and cook until the bottom turns golden, then flip and cook the other side. Transfer the chicken to a plate when it is just cooked through.
4. Cook the green beans: Add more oil and the green beans to the skillet. Cook over medium heat, stirring and flipping occasionally, until the surface browns and the beans turn tender. Lower the heat if the pan starts smoking too much.
5. Add the aromatics: Turn the heat back to medium high. Add the garlic, ginger, and green onion, then drizzle in a little more oil or chicken stock. Stir for a minute to release the fragrance.
6. Finish the stir fry: Return the chicken to the skillet. Stir the sauce again so the cornstarch is fully dissolved, then pour it into the pan. Stir until the sauce thickens and coats the chicken and green beans. Transfer everything to a serving plate right away.
7. Serve hot: Serve the string bean chicken hot, ideally over steamed rice so none of the extra sauce goes to waste.
Cooking notes
Slice the chicken thin: I slice the chicken thinly so it cooks fast and stays tender. This also helps it match the texture I expect from a takeout style stir fry.
Do not skip the marinade: I always marinate the chicken, even when I am in a hurry. The soy sauce, wine, and cornstarch make a big difference in both flavor and texture.
Stir the sauce again before pouring: I always give the sauce one more stir right before it goes into the pan. The cornstarch sinks quickly, and I want it evenly mixed so the sauce thickens properly.
Give the green beans time: I let the green beans cook until they brown and tender instead of rushing them. That extra time gives me better texture and better flavor in the finished dish.
Use rice to catch the extra sauce: I like serving this dish over steamed rice because the recipe makes enough sauce for it. It turns the stir fry into a very easy one bowl meal.
How to serve
I usually serve this dish with homemade white rice, because I refuse to let that black bean sauce sit in the pan and go to waste. My husband and I both like dinner that gives us a little extra sauce for the rice. If I want to round it out, I add something fresh and simple like my Chinese pickled cabbage.
When I invite friends over for dinner, this is one of the dishes I like to put in the middle of the table because it is easy to serve and always goes quickly. I usually pair it with a simple soup like Chinese egg drop soup and a vegetable side such as Chinese eggplant with garlic sauce so dinner looks generous without making my evening too hectic. It is the kind of meal that makes everyone go back for one more spoonful of rice before they admit they are full.
Frequently Ask Questions
How do I keep the green beans tender and not mushy?
I cook the green beans over medium heat and let them brown gradually instead of steaming them right away. If I need a faster method, I sear them briefly, add stock or water, and cover the pan just until they reach the texture I want.
Can I use chicken thighs instead of chicken breast?
Yes, I can use either one. The recipe card lists chicken breast or thighs, so I use whichever I have, but I do like thighs when I want a slightly juicier result.
How do I store leftovers?
I store leftovers in an airtight container in the refrigerator and eat them within a few days. I do not usually freeze this dish because the green beans lose some of their texture after thawing, and I think it tastes much better freshly made or reheated from the fridge.
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String Bean Chicken
Ingredients
- 1 lb boneless skinless chicken breast (or thighs), sliced against the grain into 1/4” (5mm) thickness
Marinade
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 teaspoons cornstarch
Sauce
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons fermented black beans (or black bean sauce)
- 1/3 cup chicken stock
- 4 teaspoons sugar
- 2 teaspoons cornstarch
Stir fry
- 2 tablespoons peanut oil (or vegetable oil)
- 1 lb green beans , cut to 1” (2.5 cm) long pieces
- 3 cloves garlic , chopped
- 2 teaspoons ginger , minced
- 2 green onions , chopped
Instructions
- Combine the chicken and all the marinade ingredients in a big bowl. Stir to mix well. Let marinate for 15 minutes while preparing the other ingredients.
- Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the skillet in a single layer. Sear until the bottom turns golden without moving it, 1 minute or so. Stir and flip to cook the other side, until golden, another minute or so. Transfer the cooked chicken pieces to a big plate and set aside.
- Add the remaining 1 tablespoon of oil and the green beans. Turn to medium heat. Sear the green beans, stirring and flipping occasionally, until the surface is browned and the texture turns tender, 10 minutes or so (*Footnote 1). Reduce to medium-low heat if the pan starts to smoke too much.
- Turn to medium-high heat again. Add the garlic, ginger, and onion. Drizzle with a bit more oil (or chicken stock), 2 tablespoons or so. Stir and cook for a minute to release the fragrance.
- Add the chicken back into the skillet. Stir the sauce again to thoroughly dissolve the cornstarch and pour it into the pan. Stir a few times until the sauce thickens and coats the ingredients. Immediately transfer everything to a big plate. Serve hot over steamed rice as a main dish.
Notes
- Slowly searing the beans generates the best result. But if you’re in a hurry, you can sear the green beans for 2 minutes, add 1/4 cup chicken stock (or water), then cover to steam. Cook until the green beans turn tender or reach your desired texture, 2 to 3 minutes.
Nutrition
Did you make this recipe?
I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.
Lovelyn P Basanes
This one is soo good my employer like it.
David
Made it. Very good. I overcooked the chicken breast a bit. And be sure not to add any salt: the black bean sauce, the soy sauce, and the Better Than Bouillon chicken broth I used made it plenty salty. But it was still very good.
Jill
I made the recipe according to the directions. Next time, I will reduce the sugar and add some hot oil for some heat. Glad I took your advice to use a cast iron. I do have a gas stove, but it really doesn’t get hot enough for the wok and I always struggle with using it. The cast iron skillet was easy.
Maggie Zhu
Chili oil will work great in this recipe!
I’m glad to hear the cast iron skillet worked out for you.
I have a gas stove too and it’s a quite powerful one, but I can use it with a very small wok to make vegetables for 2. The large wok never gets hot enough.
Eddie
I tried the recipe again, using zucchini instead of string beans, cut in quarters with the seeds and soft part removed, and then sliced on a sharp angle, so a lot of pulp was exposed, then salted and left to drain for 20-30 minutes. Obviously, I stir-fried them only a little, as they are a lot more tender than string beans.
Everything else in the recipe was kept the same. Great stuff, highly recommended!
Eddie
I made the recipe today. I started with a non-stick pan, but I had to turn to a carbon-steel wok, eventually, because the beans kept flying over the rim when I stirred them. It’s a lot easier to do the final stir in a decent sized wok.
Also, by mistake I mixed 2 tablespoons of oyster sauce instead of soy into the sauce mix. I then added about a tablespoon of soy sauce, because there was nothing else to do and I was not about to chuck all that sauce out, and it turned out beautifully. The black bean sauce I used was Lao Gan Ma, black bean chilli. Lovely.
Tom Tom
This is the second recipe I have tried from this site and this one knock it out the park! Soooo good. I find the dishes tend to be salty but eating this with sticky white rice balances everything out. I will probably never do Chinese take out ever again!
Heather
Made this with king oyster mushrooms instead of chicken and it turned out great! I’m living in Taiwan and I am learning so much from you how to cook local ingredients.