Want to use your garden vegetables? Try this chicken stir-fry dish.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper and has a similar flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while chicken thighs are generally less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper and neutral in flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickening agent, while flour is a more economical option.

Cut off the ends of the stringless green beans to prepare them for cooking.

Heat 2 tablespoons of canola oil in a 14-inch stainless steel wok.

Season the wok using the spot seasoning method to create a non-stick surface.

Coat the chicken with 1 tablespoon of cornstarch, 1 teaspoon of sugar, 1/2 teaspoon of garlic pepper, and 1/2 teaspoon of basic seasoning mix.

Add the chicken to the wok and lay it out in a flat layer using tongs to ensure even cooking.

Fry the chicken on one side until it starts to caramelize and turn golden brown, then turn it over to fry the other side.

Add the green beans to the wok after turning the chicken over.

Add the yellow squash on top of the green beans while the chicken finishes cooking.

Reduce the heat to control the temperature and prevent burning, adding a little more oil if necessary.

Taste the green beans to check for doneness; they should be tender yet slightly crispy.

Season the dish lightly with a touch of oyster sauce and a little bit of hoisin sauce for flavor.

Add the cherry tomatoes at the end to cook them lightly without losing their texture.

Finish with a splash of shaoxing cooking wine for added complexity in flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens