Quick and easy stir fry chicken with green beans recipe
Sun Temple Food
Sun Temple Food
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  • Wok)
  • Serves 4
  • 454 g (1 lb) green beans
  • 454 g (1 lb) boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp corn starch (or tapioca or potato starch)
  • 120 ml (½ c) room temperature water
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce (or more soy sauce)
  • 1 tbsp rice vinegar
  • ½ tsp sugar
  • 2 cloves garlic, minced
  • thumb ginger grated
  • 1-2 stalks spring onions (scallions) chopped
  • Prep the following
  • The green beans by topping and tailing them, cutting into reasonable size pieces and blanching in boiling water for 2-4 mins then cooling under cold running water.
  • Cut the chicken breasts into quite thin pieces (as per the photo below). Then toss in 1 tsp of the olive oil and 1 tsp of the corn starch.
  • Grate ginger and mince/press garlic cloves
  • Chop the spring onions (scallions)
  • Mix together the soy sauce (and oyster sauce if using), remaining corn starch, rice wine vinegar, sugar and water (aka the sauce)



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