This takeout string bean chicken is so easy to make and perfect for a weekday dinner. The juicy chicken is seared in a fragrant black bean sauce with tender green beans. The recipe yields extra sauce so you can serve it on rice to make a delicious one-bowl meal. {Gluten-Free adaptable}
While so many Chinese recipes call for a wok to make stir fry, I tend to disagree. I used to live in an apartment with an electric stove, and it never generated heat quickly enough for wok cooking. Plus wok cooking requires more oil. Even after moving to New York, where I have a gas stove in the apartment, I still have the habit of using a nonstick skillet so I can reduce my oil consumption in daily meals.
Today I want to share this easy delicious string bean chicken stir-fry recipe with you. It uses a very simple setup and does not require intimidating wok cooking. But it generates a result that’s even better than takeout. The chicken is so tender, juicy, and flavorful. The sauce is extra rich and aromatic. Simply cook some steamed rice while preparing the stir fry, and your dinner will be ready in no time.
Cooking notes
Cookware
I’ve discussed in the past why NOT to use a wok, and some of the best ways to set up your stir-fry station if you’re using an electric stove. Long story short, the most convenient setup is to use your electric stove (or even gas stove) with a nonstick pan (such as the 12” Calphalon deep fry pan, which provides enough surface area against the heating element to heat up your pan well, while it’s also deep enough to hold the ingredients during cooking).
The benefit of using a nonstick pan is that it heats up faster on an electric stove than a traditional wok does. Plus, the nonstick surface prevents the food from sticking to the pan, which happens a lot when you cook starchy foods such as marinated meat and noodles. Most Chinese stir-fry dishes use cornstarch to coat the meat. You always need to use a bit more oil to prevent it from sticking to the pan. Even though I enjoy better seared meat using my carbon steel pan, I always reach for my nonstick pan when I’m preparing daily meals, to reduce my oil consumption.
On the other hand, if you prefer not to use a nonstick pan, I would recommend a cast iron or a carbon steel pan (Ignore stainless. They stick like hell). In this case, you will need to add more oil to prevent the meat from sticking.
Marinating the chicken
The most important step for most Chinese stir-fries. The marinade will season and tenderize the meat. The cornstarch will coat the chicken and protect it from the high heat. It takes a bit of effort but yields a very juicy and tender result, just like the restaurant version.
Secret ingredients to create a rich sauce
Adding some fermented black beans or black bean sauce will go a long way. Fermented black beans, also called Douchi in Chinese, are cooked black soybeans fermented in salt water. They give anything you cook with them a deep umami flavor. It will take this simple stir fry to the next level without any extra work. You can find them in an Asian market or order them online (shop on Amazon or The Mala Market).
The bottled black bean sauce works as well. Although I always prefer to use fermented black beans instead, because they are gluten-free and do not contain additives.
Mise en place
I like to organize my ingredients in groups, so I can use fewer bowls. It also makes the cooking process easier. Once you’re done prepping, your kitchen counter should have:
- Chicken with marinade
- Mixed sauce with a spoon (to stir again right before adding)
- Chopped ginger, garlic, and green onion in a bowl
- Chopped green beans
Best way to cook the green beans
In the recipe, I borrowed the cooking technique from Sichuan dry fried green beans. To make the beans extra tasty, the best way is to slowly roast them until the surface is withered and browned. The process takes some time and patience (about 10 minutes). But the beans will end up with a perfectly seared surface that absorbs more sauce and has a tenderer texture.
On the other hand, there is another solution if you’re in a hurry. Simply sear the beans for 2 minutes or so. Then pour in 1/4 cup chicken stock (or water) and cover the pan. Steam until the beans reach your preferred texture, another 2 minutes or so.
To sum up
You’d be surprised at how easy it is to prepare this restaurant-style string bean chicken at home. I’ve made this dish very saucy so it is perfect to serve on top of rice. I hope you enjoy it!
More takeout style recipes
- Crispy Chinese Honey Chicken
- Chinese Beef Chow Mein
- Easy Egg Foo Young
- Easy Pineapple Fried Rice
- Honey Garlic Shrimp
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
String Bean Chicken
Ingredients
- 1 lb (450 g) boneless skinless chicken breast (or thighs), sliced to 1/4” (5mm) thickness
Marinade
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 teaspoons cornstarch
Sauce
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons fermented black beans (or black bean sauce)
- 1/3 cup chicken stock
- 4 teaspoons sugar
- 2 teaspoons cornstarch
Stir fry
- 2 tablespoons peanut oil (or vegetable oil)
- 1 lb (450 g) green beans , cut to 1” (2.5 cm) long pieces
- 3 cloves garlic , chopped
- 2 teaspoons ginger , minced
- 2 green onions , chopped
Instructions
- Combine the chicken and all the marinade ingredients in a big bowl. Stir to mix well. Let marinate for 15 minutes while preparing the other ingredients.
- Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the skillet in a single layer. Sear until the bottom turns golden without moving it, 1 minute or so. Stir and flip to cook the other side, until golden, another minute or so. Transfer the cooked chicken pieces to a big plate and set aside.
- Add the remaining 1 tablespoon of oil and the green beans. Turn to medium heat. Sear the green beans, stirring and flipping occasionally, until the surface is browned and the texture turns tender, 10 minutes or so (*Footnote 1). Reduce to medium-low heat if the pan starts to smoke too much.
- Turn to medium-high heat again. Add the garlic, ginger, and onion. Drizzle with a bit more oil (or chicken stock), 2 tablespoons or so. Stir and cook for a minute to release the fragrance.
- Add the chicken back into the skillet. Stir the sauce again to thoroughly dissolve the cornstarch and pour it into the pan. Stir a few times until the sauce thickens and coats the ingredients. Immediately transfer everything to a big plate.
- Serve hot over steamed rice as a main dish.
Notes
- Slowly searing the beans generates the best result. But if you’re in a hurry, you can sear the green beans for 2 minutes, add 1/4 cup chicken stock (or water), then cover to steam. Cook until the green beans turn tender or reach your desired texture, 2 to 3 minutes.
This looks delicious and easy, Maggie. Will be making it soon. I’d just like to know what kind (and size) non-stick pan you use? Teflon? Ceramic (which one) ? Carbon steel? or… ? Thanks a bunch 🙂
Currently I’m using the 12″ T-fal nonstick pan!
We made this last night using a 12″ carbon steel skillet and with chicken thighs. The green beans cooked the full 10 minutes before browning on both sides. The only changes were an addition of a 1/2 a teaspoon of cayenne to the marinade for a little heat and coarsely chopping the fermented black beans before adding to the sauce. Otherwise, we followed your recipe and thought it was delicious served over rice.
We loved the simplicity and the subtle flavors of this dish, it came together very quickly and have agreed to put it in our permanent rotation.
Thank you for this recipe.
I can’t get enough of this recipe this summer. When I have ran out of green beans from my garden I have just substituted other vegetables. Thank you so much!
I made this tonight for my family and everyone absolutely loved it. My husband asked me to put it on the “short” rotation! 🙂
Delicious! My kids even liked it. Easy to follow. Thank you!
We enjoy the flavor and bite of flower peppers especially with green beans when they are stir fried. Would you put it in at step 3 or step 6
I would put the peppercorns in step 4 if using whole, and step 5 if using grounded, so it infuses the oil and will be cooked more thoroughly.
Thank you Maggie for your prompt reply. Stay safe in NYC.
Made this for dinner tonight, better than the restaurant. This recipe is going in the offline binder!!
This is as good or better than anything i have had in a restaurant. I love fermented black beans. It is an easy recipe too. This is a keeper.
The biggest problem with this recipe is not eating all the chicken while waiting for the beans to cook. OMG. So good. Since I used the deBuyer pan, I added all the oil with the chicken, and then didn’t need to add any more with the beans. I didn’t stir the beans enough while I was cooking them, so it took an extra couple of minutes. I added some Korean chili flakes to the sauce, since I like this dish slightly spicy. It was excellent!! Thank you.
Dear Maggie – Can you explain the difference between Black Bean Sauce and Fermented Black Bean Paste. I am trying to order the right ingredients on Amazon (the Mala market is sold out on these items) and there are so many types of bean paste (with chile, with garlic, plain), and there is “paste” vs. “sauce”. Also, some of the jars say they are made with “broad beans” and some with “soy beans.” So, can you recommend which item to use in this dish, as well as the differences in the different sauces/pastes. Thanks!
Hi Nancy, to answer your question:
Fermented Black Bean Paste – It’s not the one used in this recipe and it’s usually used as Peking duck dipping sauce. It’s made with soy bean and flour, and tastes sweeter. It’s called “Tian Mian Jiang” in Chinese, directly translated to “sweet flour paste”, we also call it “sweet bean paste”.
Fermented Black Bean Sauce – not the one used in this recipe but you can use it as an alternative. It’s a smooth sauce made with fermented board beans with added aromatics (garlic, sugar etc). Theoretically, you can use the sauce directly from the jar. But I found the sauce not as fragrant as homemade so I would add other seasonings anyway.
Fermented black beans – it’s the type used in this recipe. It’s fermented board beans that usually only include two ingredients (board beans and salt). You can use this brand from Amazon: https://amzn.to/37LJwpC (I used it before and it’s one of the good ones) Although this one and the fermented black bean sauce are interchangeable, I prefer to have the beans at home because it’s cheaper and they stay in the fridge for a very long time.
Hope this helps and happy cooking!
Delicious! Better than Chinese take-out good. Thanks for the recipe!
Absolutely love this!!! I did use rice wine vinegar as suggested as a substitution for the sherry and honey as opposed to sugar. I am making this again for the second time in two weeks! Easy, fast, healthy and most importantly, delicious! Looking forward to trying many more of your recipes!
Great recipe. Will make again.
Awesome, the chicken was so tender and bean just right. My only comment is my wife thought it was a bit too salty . I don’t know if thats from the soy or the fermented bean sauce…any suggestions how to tone the salt down?
The salt coms from soy sauce, fermented bean paste, chicken broth, and maybe even Shaoxing wine (depending on where you got it and if it says salted on the label). To reduce the salt, you can use a low (or no) sodium chicken broth. I would also reduce the soy sauce and fermented bean paste by 1 teaspoon each to start.
Absolutely fantastic, yet another great recipe!
Lovely! Spicy and tasty.
Thank you so much!! This recipe was delicious!!
Thank you for sharing this. I made it plant based by using Daring as the protein, which is currently my favorite non chicken. The recipe came together quickly and tasted amazing. Also love that you have so many vegan option on this site and have bookmarked a good number to make.
Another delicious recipe. This is as good as my favorite Chinese in Austin and the hardest part was finding the fermented black beans at my local grocer (they were labeled as salted black beans but the interwebs says that’s the same thing).
Will definitely be making again.
I’ve been living in China for over seven years, and never tried such dish before so I’m quite excited at the idea of making it soon! I do have one question though. Is there a big difference between 老干妈辣豆豉酱 and the black bean garlic sauce from Lee Kum Kee when it comes to flavors? I obviously would prefer to go with the latter as the calories are almost five times lower.
Thanks!
Yes, 老干妈辣豆豉酱 is tastier lol obviously for a reason. It’s pretty much a chili crisp plus regular black bean sauce and MSG, so it’s spicier and more flavorful (more oil plus MSG). That being said, I think the black garlic sauce works just as great. If you have the time, I also highly recommend the homemade black bean sauce: http://omnivorescookbook.com/homemade-black-bean-sauce/ it is more fragrant than the bottled ones.
Thank you for the reply Maggie. I guess I’ll try with both versions 😬 Will leave a review after I try it. Have a wonderful day.
I make your tofu & vegetables every week for my wife now, so delicious! Can’t wait to try this one as well. Despite my red blooded American leanings, this great food is helping me eat more veggies and less meat, thank you
Loved it! It’s exactly like the recipe I get at my favorite Chinese Vietnamese restaurant. I did add a little chili garlic sauce for some heat.
Made this with king oyster mushrooms instead of chicken and it turned out great! I’m living in Taiwan and I am learning so much from you how to cook local ingredients.
I made the recipe today. I started with a non-stick pan, but I had to turn to a carbon-steel wok, eventually, because the beans kept flying over the rim when I stirred them. It’s a lot easier to do the final stir in a decent sized wok.
Also, by mistake I mixed 2 tablespoons of oyster sauce instead of soy into the sauce mix. I then added about a tablespoon of soy sauce, because there was nothing else to do and I was not about to chuck all that sauce out, and it turned out beautifully. The black bean sauce I used was Lao Gan Ma, black bean chilli. Lovely.
This is the second recipe I have tried from this site and this one knock it out the park! Soooo good. I find the dishes tend to be salty but eating this with sticky white rice balances everything out. I will probably never do Chinese take out ever again!
I tried the recipe again, using zucchini instead of string beans, cut in quarters with the seeds and soft part removed, and then sliced on a sharp angle, so a lot of pulp was exposed, then salted and left to drain for 20-30 minutes. Obviously, I stir-fried them only a little, as they are a lot more tender than string beans.
Everything else in the recipe was kept the same. Great stuff, highly recommended!
I made the recipe according to the directions. Next time, I will reduce the sugar and add some hot oil for some heat. Glad I took your advice to use a cast iron. I do have a gas stove, but it really doesn’t get hot enough for the wok and I always struggle with using it. The cast iron skillet was easy.
Chili oil will work great in this recipe!
I’m glad to hear the cast iron skillet worked out for you.
I have a gas stove too and it’s a quite powerful one, but I can use it with a very small wok to make vegetables for 2. The large wok never gets hot enough.
Made it. Very good. I overcooked the chicken breast a bit. And be sure not to add any salt: the black bean sauce, the soy sauce, and the Better Than Bouillon chicken broth I used made it plenty salty. But it was still very good.