This quick and easy String Bean Chicken dish features tender chicken stir-fried with fresh string beans in a savory sauce. Ready in just 30 minutes, it’s perfect for busy weeknights yet delicious enough to rival restaurant-quality meals. To make this String Bean Chicken recipe at home, simply marinate the chicken, prepare a flavorful stir-fry sauce, and pair it with steamed rice for a complete meal. The string beans are steamed to perfection, complementing the juicy chicken and rich sauce beautifully. Best of all, any leftovers from this String Bean Chicken stir fry can be stored and reheated easily for later enjoyment!
This hearty String Bean Chicken stir fry has become my weeknight dinner savior when I need something delicious and satisfying without spending hours in the kitchen. The tender chicken pieces and crisp-tender green beans coated in a rich brown sauce create the perfect balance of protein and vegetables in one simple dish.
Why You’ll Love This String Bean Chicken Recipe:
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Ready in just 30 minutes from start to finish
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Restaurant-quality taste using simple ingredients
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Perfect one-pan meal for busy weeknights
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Packed with protein and vegetables in every bite
I first created this String Bean Chicken recipe when trying to replicate my favorite Chinese takeout dish at home. After several attempts perfecting the sauce and cooking technique, my family now requests this version instead of ordering out. The secret is in the velveting technique that keeps the chicken incredibly tender and flavorful every time.
🛒 Ingredients for String Bean Chicken
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Chicken breast: Sliced thin against the grain ensures quick cooking and a tender texture—essential for the perfect String Bean Chicken.
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String beans: Provide a crisp vegetable component that balances the rich, savory sauce beautifully.
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Baking soda: Used in the marinade to tenderize the chicken—this velveting method is key to achieving that signature Chinese restaurant-style texture.
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Shaoxing wine: A splash of this traditional Chinese cooking wine adds a deep, authentic flavor that can’t be replicated.
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Dark soy sauce: Adds beautiful color to the dish, while regular soy sauce provides saltiness and depth.
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Oyster sauce: The umami-packed base that gives String Bean Chicken its restaurant-quality flavor.
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Cornstarch: Used in both the marinade and the sauce to create smooth, glossy textures throughout the stir fry.
👨🍳 How to Make String Bean Chicken – Step-by-Step
1. Marinate the Chicken
Begin by slicing chicken breast thinly against the grain to ensure a tender bite. In a bowl, combine the chicken with water, soy sauce, cornstarch, baking soda, and oil. Let it marinate for at least 15 minutes. This velveting process is the secret to getting that soft, juicy texture found in your favorite takeout-style String Bean Chicken.
2. Prepare the Stir-Fry Sauce
In a separate bowl, whisk together chicken broth, light and dark soy sauces, oyster sauce, Shaoxing wine, sesame oil, sugar, minced garlic, and cornstarch. Ensure the sauce is lump-free. This blend creates the perfect balance of salty, savory, and umami to coat every bite.
3. Cook the Chicken
Heat oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken in a single layer, allowing it to sear undisturbed for 1 minute. Then stir-fry for another minute or two until just cooked through. Remove and set aside to avoid overcooking.
4. Cook the String Beans
To the same pan, add a bit more oil, followed by the string beans and a splash of water. Quickly toss and cover the pan. Steam for 3–4 minutes until the beans are vibrant green and crisp-tender. This method keeps the beans fresh and flavorful—an essential part of the String Bean Chicken experience.
5. Combine and Finish
Return the sauce to the pan and bring it to a gentle simmer, letting it thicken and become glossy. Add the cooked chicken back in and toss everything together until evenly coated in sauce. Cook for 1 more minute to marry all the flavors.
🔥 You Must Know About String Bean Chicken
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A high-protein, lower-carb option compared to most takeout meals—making it ideal for a balanced diet.
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Meal-prep friendly: You can easily double the recipe and store portions for later in the week. It reheats well and tastes just as good the next day.
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Customizable: Swap out chicken for shrimp, beef, or tofu and still keep the same delicious sauce and string beans.
The oyster sauce is truly the secret that elevates this String Bean Chicken from good to unforgettable. I once made it without, and while it was okay, it lacked that rich, umami depth. Even my daughter—who usually avoids green beans—cleans her plate when this is on the menu.
🍚 Perfect Pairing Options for String Bean Chicken
While String Bean Chicken is a standout dish on its own, pairing it with the right sides can take your meal to a whole new level. The most traditional and satisfying option is a serving of freshly steamed jasmine rice. The rice soaks up the rich, savory sauce and balances the bold umami flavors of the chicken and beans, creating a harmonious bite in every spoonful.
If you’re watching your carbohydrate intake or following a low-carb diet, cauliflower rice is an excellent substitute. Light, fluffy, and easy to prepare, it complements the saucy stir-fry while keeping things light and nutritious. Another great option is brown rice or quinoa if you’re looking to add fiber and whole grains to your plate.
To turn your dinner into a restaurant-style experience at home, serve String Bean Chicken alongside simple but flavorful side dishes. Steamed dumplings, vegetable spring rolls, or a bowl of egg drop soup make for the perfect accompaniments. These easy additions round out your meal and make it feel more special—without requiring hours in the kitchen.
Don’t forget a garnish of chopped scallions or a sprinkle of sesame seeds just before serving to enhance both flavor and presentation. A squeeze of lime or a drizzle of chili oil can also add an extra layer of dimension to your plate.
🔄 Ingredient Substitutions for String Bean Chicken
One of the things that makes String Bean Chicken so appealing is its adaptability. Whether you’re missing a key ingredient or accommodating a dietary preference, you can still achieve fantastic results with a few smart substitutions.
Can’t find fresh string beans? Frozen green beans are a perfectly acceptable alternative. Skip the steaming step and stir-fry them directly in the pan. Just be sure not to overcook—they only need to be heated through to retain their bite and color.
For a gluten-free version, replace regular soy sauce with tamari, which offers the same salty depth without the gluten. Check your oyster sauce label too—many brands now offer gluten-free options. Alternatively, a mix of gluten-free hoisin sauce with a splash of fish sauce can mimic the richness of oyster sauce while remaining allergy-friendly.
If Shaoxing wine isn’t available, use dry sherry as a close substitute. It replicates the depth and complexity needed in the sauce. For an alcohol-free version, opt for a combination of low-sodium chicken broth and a splash of rice vinegar—this preserves the balance of savory and tangy flavors without compromising the dish.
With these flexible options, you can enjoy a flavorful String Bean Chicken dinner no matter what you have on hand or which dietary needs you’re catering to.
❄️ Make-Ahead and Storage Tips
String Bean Chicken is not only a delicious stir-fry but also an incredibly practical meal that holds up well for future servings. In fact, the sauce often tastes better after resting overnight as the flavors have more time to meld together.
To make ahead, you can prep the entire dish in advance or simply marinate the chicken and pre-mix the sauce so that all you need to do is stir-fry when ready to eat. This makes it perfect for weeknight dinners when time is tight but you still want something satisfying and home-cooked.
For storage, allow leftovers to cool completely before transferring them to an airtight container. Refrigerate for up to 4 days. When reheating, avoid the microwave if possible. Instead, warm the dish in a skillet over medium heat with a small splash of water or chicken broth to loosen the sauce and rehydrate the vegetables and meat without drying them out.
To freeze, portion out cooled String Bean Chicken into freezer-safe containers and store for up to 3 months. Defrost in the refrigerator overnight before reheating. It’s a convenient way to have a homemade, better-than-takeout meal ready anytime.
Whether you’re prepping lunches for the week or planning ahead for a busy schedule, this dish is a reliable, freezer-friendly favorite.
💡 Pro Tips for Perfect String Bean Chicken
If you want to make your String Bean Chicken truly unforgettable, a few simple cooking tips can elevate your results from good to exceptional.
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Slice smart: Cutting the chicken while it’s still slightly frozen makes it easier to slice thinly and evenly against the grain. This ensures each piece is tender and cooks evenly in the hot pan.
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Don’t skip the marinade: The velveting technique—marinating the chicken in cornstarch, soy sauce, baking soda, and oil—is essential for achieving that silky, melt-in-your-mouth texture you get at Chinese restaurants.
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Use high heat: Stir-frying is all about quick cooking at high temperatures. Keeping the heat high not only gives your chicken a beautiful sear but also helps your string beans retain their vibrant color and crispness.
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Prep ahead: Stir-fries come together fast, so have all your ingredients measured and ready to go before you start cooking. This avoids any delay that could lead to overcooked components.
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Finish with flair: Add a sprinkle of toasted sesame seeds, a splash of sesame oil, or even a pinch of red pepper flakes at the end for an extra punch of flavor and visual appeal.
With these pro tips, your homemade String Bean Chicken will rival any takeout version—and you’ll be proud to serve it again and again.
❓ Frequently Asked Questions (FAQ) About String Bean Chicken
→ How do I make the chicken tender?
To achieve restaurant-style tenderness in your String Bean Chicken, marinate the chicken using cornstarch, oil, soy sauce, and a touch of baking soda. This technique, often referred to as “velveting,” locks in moisture and creates a silky texture that keeps the chicken juicy, even after stir-frying over high heat.
→ Can I use frozen green beans instead of fresh string beans?
Yes, frozen green beans are a convenient alternative to fresh string beans in this recipe. Be sure to thaw them first, and skip the steaming step—simply stir-fry them in the pan until they’re heated through. While the texture may be slightly softer, they still deliver great flavor and pair well with the sauce.
→ What can I serve with String Bean Chicken?
String Bean Chicken pairs beautifully with steamed jasmine or white rice, which soaks up the flavorful sauce. For a low-carb twist, try serving it with cauliflower rice. If you prefer something heartier, lo mein noodles or brown rice also work well. Add a side of egg drop soup or vegetable dumplings for a complete meal.
→ Is String Bean Chicken freezer-friendly?
Absolutely. This dish can be made ahead and frozen for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container. When ready to eat, thaw overnight in the refrigerator and reheat gently in a skillet with a splash of broth or water to revive the sauce and preserve the texture.
→ Can I make String Bean Chicken vegetarian?
Yes! To make a vegetarian version, replace the chicken with firm tofu, tempeh, or a plant-based meat substitute. Use a vegetarian oyster sauce or hoisin sauce mixed with a dash of soy and mushroom extract for similar umami flavor. The result is just as satisfying and full of flavor.
→ How do I thicken the stir-fry sauce properly?
The cornstarch in the sauce mixture naturally thickens the sauce as it cooks. To avoid lumps, whisk all sauce ingredients until smooth before adding to the pan. Stir the sauce continuously while simmering to achieve a glossy, restaurant-style consistency that coats the chicken and green beans perfectly.
🥢 Final Thoughts on String Bean Chicken
If you’re searching for a recipe that combines bold flavor, nourishing ingredients, and weeknight-friendly simplicity, String Bean Chicken checks every box. This dish brings together tender, velvety chicken and crisp-tender green beans, all coated in a savory, umami-rich stir-fry sauce that rivals your favorite Chinese takeout—but made fresh in your own kitchen.
What makes String Bean Chicken so special is its versatility. Whether you’re cooking for one or feeding a family, the ingredients are easy to find, the steps are straightforward, and the results are always satisfying. You can serve it over rice, mix it into noodles, or even prep it ahead for meal planning—making it a recipe that fits seamlessly into your busy lifestyle.
The techniques in this recipe, from velveting the chicken to steaming the green beans and thickening the sauce with cornstarch, are small details that deliver big results. Each bite bursts with flavor and texture, proving that simple ingredients can create something truly exceptional when handled with care.
Once you try this String Bean Chicken recipe, it’s likely to become a staple in your cooking rotation. It’s healthy, customizable, and utterly delicious—perfect for those nights when you want something comforting, flavorful, and fast.
So next time you’re craving takeout, skip the delivery app and grab your wok—you’ve got everything you need to make a restaurant-worthy meal right at home.
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String Bean Chicken
Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes Description
Ingredients
- skinless boneless chicken breast, sliced against the grain into ¼-thick pieces
- string beans, ends trimmed & cut into 2-inch-long pieces (or substitute with frozen green beans)
- water (to cook the string beans)
- vegetable oil or any neutral oil
- water
- cornstarch or tapioca starch / potato starch
- regular soy sauce or light soy sauce
- baking soda
- vegetable oil or any neutral oil
- chicken broth, low sodium
- regular soy sauce or light soy sauce
- oyster sauce or vegetarian stir fry sauce
- dark soy sauce
- cornstarch or tapioca starch / potato starch
- white granulated sugar or cane sugar
- Shaoxing wine or dry sherry wine / chicken stock
- sesame oil
- garlic cloves, minced
Instructions
- In a large bowl, marinate sliced chicken breast with the marinade ingredients. Let it marinate for 15 minutes.
- In a small bowl, combine the stir fry sauce ingredients. Mix well and set aside.
- Heat 1 tablespoon vegetable oil in a large pan on medium-high heat. Add the marinated chicken and cook until fully cooked through. Remove from the pan and set aside.
- Add the remaining vegetable oil to the pan, followed by the string beans and ⅓ cup water. Toss for 10 seconds, then cover and steam until the water evaporates and the string beans are tender, about 3-4 minutes. If needed, add 2 tablespoons water and continue steaming.
- Pour the stir fry sauce into the pan and simmer until it thickens. Add the cooked chicken back into the pan, toss to coat with the sauce, and cook for about 10 seconds. Remove from heat.
- Serve the dish hot and enjoy, paired with steamed rice if desired.