Chicken and Green Bean Stir-Fry

Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this stir-fry recipe sing. Serve this delightful dish with steamed white rice, and optionally top with chopped toasted cashews or peanuts, sesame seeds, or fresh chiles for added crunch and spice.

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs or breasts thinly sliced across the grain into bite-size strips
• 1.5 teaspoons cornstarch
• 0.5 teaspoon crushed red pepper flakes
• 0 salt pinch
• 3 tablespoons soy sauce divided
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons Shaoxing wine or dry sherry
• 2 tablespoons vegetable oil divided
• 6 pieces scallions ends trimmed, cut into 1-inch pieces
• 1 piece ginger 2-inch piece, peeled, thinly sliced crosswise
• 12 ounces green beans trimmed, halved crosswise
• 0 salt pinch
• 0 steamed white rice
• 0 chopped toasted cashews or peanuts optional
• 0 sesame seeds optional
• 0 thinly sliced fresh chiles optional

Instructions

1. Toss chicken, cornstarch, crushed red pepper flakes, a pinch of salt, and 1 tablespoon of soy sauce in a medium bowl.
2. Mix vinegar, Shaoxing wine, and remaining soy sauce in a small bowl.
3. Heat 1 tablespoon oil in a large skillet over high heat until shimmering.
4. Add scallions and ginger to the skillet and cook, tossing, until scallions are browned and softened, about 2 minutes.
5. Add green beans and a pinch of salt, cook until crisp-tender, about 4 minutes. Transfer to another bowl.
6. Heat the remaining oil in the same skillet over high. Add chicken mixture and arrange slices in a single layer.
7. Cook chicken until browned on the first side, about 1 minute. Toss, cook until cooked through.
8. Pour in wine mixture and green bean mixture, toss briskly to coat.
9. Remove from heat, taste, and season with more salt if desired.
10. Divide stir-fry among plates. Serve with white rice, sprinkle with optional toppings.