Chicken and Green Bean Stir Fry

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake without sacrificing flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while chicken thighs are cheaper and more flavorful.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is often less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is a common pantry item.

Cut off the tips of the green beans.

Prepare the sauce by mixing 1 tablespoon of chopped ginger, 1 tablespoon of minced garlic, 3 tablespoons of Sherry cooking wine, 4 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of sesame oil, 1/4 teaspoon of ground white pepper, and 1 tablespoon of sugar in a bowl.

Set the sauce aside.

Cut off extra fat from the 18 ounces of chicken breast meat and slice it into thin pieces.

Season the chicken with salt, garlic powder, onion powder, and ground white pepper on both sides.

Make a hole in the center of the chicken and crack in 1 egg, mixing it with the chicken.

Add 2 tablespoons of cornstarch to the chicken and mix until it has a thick consistency.

Heat cooking oil in a pan and add the chicken, spreading it out and stirring until cooked through, about 5-7 minutes.

Remove the chicken from the pan and set aside.

Add more oil to the pan and then add the green beans, cooking for about 1 minute.

Add the prepared sauce to the green beans and cover for 1 minute.

Stir the green beans and then add the cooked chicken back into the pan, mixing everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens