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chinese chicken with string beans and garlic sauce on glass platter

String Bean Chicken

  • Author: Elizabeth Van Lierde
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3-4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian


Here is a String Bean Chicken recipe that’s a flavor-bomb dish quickly simmered in a honey-garlic soy sauce marinade. Ready in 20 minutes from start-to-finish, serve it over a bed of cauliflower rice or your favorite grains for a take-out inspired meal.



For chicken and marinade: 

1 lb chicken breasts, thinly sliced

2 tsp minced garlic

2 tsp honey

2 tsp cornstarch

1 tbsp soy sauce

For sauce:

¼ cup chicken stock

2 tbsp soy sauce

2 tsp honey

2 tsp cornstarch

2 tsp rice wine vinegar

1 tsp sesame oil

2 tsp minced garlic

2 tsp sriracha

For vegetables:

12 tbsp vegetable oil

½ yellow onion, thinly sliced

2 cups green beans, trimmed and cut in half

¼ cup chopped green onions, for garnish

Sesame seeds, for garnish (optional)


  1. Toss chicken with marinade: In a large bowl mix together chicken breast pieces, garlic, honey, cornstarch, and soy sauce until well combined and set aside. 
  2. Make garlic sauce: In a small bowl whisk together chicken stock, soy sauce, honey, cornstarch, rice wine vinegar, sesame oil, garlic and sriracha until well combined. 
  3. Stir fry chicken: Heat a large wok or cast-iron skillet over medium-high heat. Add in 1 tbsp oil. Add in chicken pieces and cook for 2-3 minutes on each side, or until golden brown. This may need to be done in batches if your pan is not large enough. Do not crowd the chicken when cooking. Remove chicken pieces and set aside. 
  4. Stir fry vegetables: Add 1 tbsp of oil, if needed. Add yellow onion and green beans. Cook for 3-4 minutes, or until the onions and beans are tender and crisp. Add the chicken back into the pan and lower the heat to medium-low. 
  5. Add sauce and simmer: Add in the sauce mixture to the chicken and green beans and stir together. Let the sauce simmer for 2-3 minutes, or until it has thickened. 
  6. Garnish and serve: Top with green onions and a sprinkle of sesame seeds, if desired. Serve over rice or cauliflower rice.


Storage: Chicken and green beans will keep for up to 4 days in an airtight container in the fridge.

Reheating Instructions: Place in a skillet or wok set over medium heat until warmed through. Add a splash or two of water or soy sauce if the sauce looks too dry. OR, microwave in 20-30 second increments, stirring each time in between.

Keywords: stir fry, wok, soy sauce