Today, I blend Cantonese and Sichuan seasoning to create a distinct flavor for the traditional green beans and chicken stir-fry. This dish is a family favorite that we prepare frequently. It always turns out amazing, and we all enjoy it. That’s why I’m excited to share this recipe with you.

This dish requires only two main ingredients: fresh green beans and chicken thighs, making it a quick and easy meal. However, you can opt for long beans, a popular alternative in Asia. Similarly, chicken breast can be used instead of chicken thighs, which are more commonly used in Western countries.

Let’s get straight into how to prepare the green bean stir fry.

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1. Why does this recipe work so well?

This recipe is a winner for a few reasons:

1. It offers a satisfying contrast in texture by combining crunchy beans with meaty chicken in the same dish.
2. The beans soak up the delicious flavor of the chicken, resulting in a dish that is bursting with taste.
3. The sauce in this recipe combines Cantonese and Sichuan seasoning, creating a unique flavor that will please any palate.
4. It is an easy recipe as it only involves some simple ingredients.

2. Wash and cut the green beans

Let’s start by washing the green beans thoroughly with water. This applies to long beans or string beans as well. After washing, trim both ends of the beans. Check if the beans are tender; if they are, use a knife to cut them into sections of your preferred length. I generally prefer to cut them into roughly two-inch sections. If the beans are slightly tough, remove the fibrous strings by pulling them away from the beans before cutting. This will help the beans turn out tender and crisp after stir-frying.

​3. Cut and marinate the chicken meat

I like using chicken thigh meat as it has a higher fat content than breasts, which makes it more tender. However, if you prefer boneless skinless chicken breasts, slice them thinly across the grains to get tender chicken breasts. Cutting the meat into bite-size pieces helps cook quickly, as stir-frying is quick.

I marinate the meat with light soy sauce and cornstarch to get juicy chicken. Light soy sauce is slightly acidic, which helps to break down the connective tissue to tenderize the meat. On the other hand, cornstarch shields the meat from direct heat, which can quickly toughen the meat during stir-frying. In addition to cornstarch and light soy sauce, add a small amount of salt and oil to the marinade. Let the chicken marinate for at least fifteen minutes before cooking to ensure it’s full of flavor.

4. Prepare the seasoning and other ingredients

The stir-fry sauce ingredients are a mixture of Cantonese and Sichuan seasonings, which consist of light soy sauce, fish sauce, oyster sauce, and sesame oil. I mix all of them in a small bowl for later use. 

The chili oil and chili bean paste are not added to the combination above, as the chili bean paste is sauteed separately.

While other ingredients can be added, the above combination works well. However, experiment by adding rice vinegar, lemon juice, sugar, red pepper flakes, and dark soy sauce. Cooking has no fixed rules!

​5. How to cook the green beans stir-fry

So much about the rationale behind the ingredients and the choice of seasoning, let’s dive into how to cook this dish, assuming you have all the ingredients ready.

Tips:

• Cook the green beans and chicken separately since they require different cooking times. 
• To add more flavor to the beans, cook the chicken first with oil. After browning, remove the chicken and use the remaining oil to cook the green beans. This will allow the beans to absorb the flavor of the chicken-infused oil.

a. Cook the chicken and green beans separately.

1. Cut the chicken into bite-size pieces, then marinate it with light soy sauce, salt, cornstarch, and some vegetable oil for at least fifteen minutes.
2. Wash and cut away both ends of the green beans, then cut them into 2-inch sections.
3. Next, heat some chili oil in a wok or a large skillet. Substitute half of it with vegetable oil if you prefer less spicy.
4. Add the marinated chicken to the wok and pan-fry it in a single layer over medium heat. Turn the chicken over when one side is done until both sides turn golden brown. 
5. Once the chicken is cooked, remove it from the wok with a slotted spoon. You can consider putting it on a paper towel if it is too oily,
6. Use the remaining oil to sauté the chopped garlic.  Use fresh garlic instead of garlic powder for a fresh and authentic flavor.  Add some vegetable oil to the wok if there isn’t enough oil. 
7. Add the chili bean paste and sauté it until fragrant.
8. Now, turn up the heat to medium-high and add the washed and drained green beans. Continue stir-frying for about five minutes until the beans are crisp and tender. If you prefer softer beans, add a few tablespoons of water and cover the wok for a minute to soften them further.

Note

1. Blanching the green beans is unnecessary to get tender-crisp green beans while cooking at home. However, if you are cooking in a restaurant, it is recommended to parboil the beans in boiling water for two minutes. Once done, transfer them to ice water to stop cooking, drain them in a colander, and keep them for later use. This will help reduce the stir-frying time and ensure that you can serve the customers in the shortest possible time.
2. When choosing cooking oils, olive oil is one of the healthiest options. However, it may not be stable at high heat, so you should avoid stir-frying with high heat. It’s a trade-off as you will get less wok aroma.

b. Combine the chicken and green beans at the final stage

1. Combine light soy sauce, oyster sauce, fish oil (optional), sesame oil, and a tablespoon of water in a small bowl, then pour into the beans in the wok and mix well.
2. Next, add the browned chicken pieces to the wok and stir-fry briefly over very high heat to generate the wok aroma, which should only take fifteen to twenty seconds.
3. Finally, lower the heat and add Shaoxing wine (optional), stirring it quickly before dishing it out. Note that no cornstarch slurry is added to thicken the sauce, as the cornstarch used to marinate the chicken will help to thicken the sauce in the dish.

Note: 

• Chili bean paste is made from fermented broad beans. It is also called doubanjiang 豆瓣酱, which can be purchased from the Asian market.
• Chicken broth is unnecessary as the chili bean paste has an intense flavor.

The chicken and green beans recipe is a great meal for the entire family because of its universal taste. It’s an ideal option for busy weeknights because once you have completed the meal prep, it can be ready on the dining table in less than fifteen minutes. We always serve it with white rice in our family.

6. Other related recipes for green bean stir-fry and chicken

If you are fond of Chinese cuisine, here are a few more delicious dishes that busy homemakers can easily prepare. 

• One of the best and easiest recipes is the honey lemon chicken, which will surely delight every family member. Although the chicken is usually deep-fried, you can also air-fry it if you prefer a healthier option with less oil. 
• Another authentic Chinese dish is the green bean recipe with dried shrimp and garlic. This is a popular Cantonese dish you and your family will love.