Ingredients;
For the Chicken and Vegetables:
1 pound chicken breast (boneless, skinless, cut against the grain into ¼ inch thick slices)
2 cups of fresh green beans (string beans, cleaned, trimmed, and cut into 2-inch sections)
1 medium-sized white onion, diced into 1-inch chunks
2 tablespoons vegetable oil
For the Chicken Marinade:
2 tablespoons soy sauce
1½ tablespoons Mirin (or Shaoxing wine, or cooking wine)
2 teaspoons cornstarch
½ teaspoon brown sugar
For the Sauce:
¼ cup chicken stock or water
1 tablespoon oyster sauce
3 teaspoons low sodium soy sauce
1½ teaspoons brown sugar
1 teaspoon cornstarch
1 teaspoon rice vinegar
1 teaspoon sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
Instructions:
For the purpose of marinating the chicken, put two tablespoons of soy sauce, one and a half tablespoons of Mirin, two teaspoons of cornflour, and one and a half teaspoons of brown sugar in a medium bowl together. After incorporating the sliced chicken, give it a vigorous toss to ensure that it is consistently covered.
Put together the sauce by: It is recommended to combine the following ingredients in a small bowl: ¼ cup of chicken stock or water, 1 tablespoon of oyster sauce, 3 teaspoons of low sodium soy sauce, 1½ teaspoons of brown sugar, 1 teaspoon of cornflour, 1 teaspoon of rice vinegar, and 1 teaspoon of sesame oil. Mix all of these ingredients together using a whisk. Put away for later.
To prepare the chicken, heat one tablespoon of vegetable oil in a large pan or wok over medium-high heat. The chicken should be left to cook. After approximately four to five minutes, add the chicken pieces that have been marinated and stir-fry them until they are browned and cooked all the way through.
The vegetables should be sautéed by adding the remaining tablespoon of oil to the same pan and heating it up after adding the oil. After adding the chopped onion, stir-fry it for around two minutes, or until it begins to become more tender. The green beans should be stir-fried for a further three to four minutes after they have been added, until they reach a tender-crisp consistency
To combine and cook: Incorporate the chicken that has been cooked back into the pan together with the veggies. Include the grated ginger and minced garlic in the mixture, and continue to heat for approximately thirty seconds until the scent is released. Bring the sauce that has been made to a simmer, and then add it. Cook for a further two to three minutes, or until the sauce has thickened and everything has been evenly covered
When ready to serve, take the dish from the heat and serve it hot over steamed rice or noodles
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