Chicken and Green Bean Stir Fry | Nuwave Induction Wok

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.

Season the induction wok and heat it up.

Marinate the chicken in soy sauce, hoisin sauce, oil, and seasonings.

Thinly slice the chicken breast butterfly style.

Add high temperature oil to the heated wok.

Stir-fry the marinated chicken until cooked through, then remove from the wok.

Add more high temperature oil to the wok and add sliced onion.

Add bell peppers to the wok and stir-fry until charred.

Prepare the sauce by mixing soy sauce, oil, brown sugar, rice vinegar, ground ginger, hoisin sauce, and chili sauce.

Add sliced garlic to the stir-fry, then add green beans and mushrooms.

Add a tablespoon of cornstarch to the sauce mixture and stir well.

Return the cooked chicken to the wok and pour in the sauce, stirring until it thickens.

Serve the stir-fry over cooked rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens