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Chicken and Green Bean Stir-Fry


We think Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing. It’s pretty easy to find at Asian markets, but don’t confuse it with rice vinegar! If you see bottles labeled “rice cooking wine” without the Shaoxing designation, they will work too. While you can substitute dry sherry, nothing else achieves quite the same flavor. See the step-by-step photos here and click here for four more easy stir fry recipes.




pound boneless, skinless chicken thighs or breasts, thinly sliced across the grain into bite-size strips

teaspoons cornstarch


teaspoon crushed red pepper flakes

Kosher salt


tablespoons soy sauce, divided


tablespoons seasoned rice vinegar


tablespoons Shaoxing wine (Chinese rice wine) or dry sherry


tablespoons vegetable oil, divided


scallions, ends trimmed, cut into 1-inch pieces on the diagonal


2-inch piece ginger, peeled, thinly sliced crosswise


ounces green beans, trimmed, halved crosswise (about 4 cups)

Steamed white rice, chopped toasted cashews or peanuts, sesame seeds, and/or thinly sliced fresh chiles (for serving; optional)


Step 1

Toss chicken, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).

Step 2

Heat 1 Tbsp. oil in a large skillet (not nonstick) over high. When oil is shimmering and slides quickly across surface of pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes. Add green beans and a pinch of salt and cook, tossing often, until green beans are crisp-tender, about 4 minutes. Transfer green bean mixture to another medium bowl.

Step 3

Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add chicken mixture and arrange slices in a single layer in skillet. Cook, undisturbed, until chicken is browned and caramelized on first side, about 1 minute. Toss and continue to cook until meat is no longer pink and cooked through, about a minute or two longer. Pour in wine mixture and green bean mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, then season with more salt, if desired.

Step 4

Divide stir-fry among plates. Serve with rice alongside, if using. Sprinkle with desired toppings.

Reviews (13)

  • Stuck to the recipe for the sauce as written and it was fabulous. I would encourage anyone wanting to make it to go out and get the ingredients as listed as you will most certainly want to make this again. I did throw in a small yellow pepper for colour and will also try it with asparagus or broccoli. Used the roasted cashews and it was a nice touch. Didn’t make the rice and we didn’t miss it.



    • 2/7/2021

  • This recipe was so BOMB! It definitely took my typical soy sauce & sesame oil combo to a whole different level!



    • 11/22/2020

  • Easy to make and delicious!



    • 11/19/2020

  • Awesome, quick, and easy stir-fry. The garlic lover in me added a couple cloves, and I didn't have shaoxing wine so i just used a dry white wine. Tasted the vinegar mixture and decided to add a teaspoon of oyster sauce and a teaspoon of sugar to cut that acidity and saltiness. Came out better than panda express's version! Took maybe 10 mins to prep and 10 mins to cook so my rice was done right when I was done. Garnished with a few drops of seasame oil and seasame seeds. Great fast meal.


    • TEXAS

    • 7/18/2020

  • The recipe was a little bland when I tasted it at the end. However, with 1/4 a cup of creamy peanut butter and 1 minced garlic mixed in, it spiced it right up adding more dimension to the flavor. Overall with these additions it was a nice dinner.



    • 7/6/2020

  • Amazing stir fry. I went to the Asian grocery store and bought the rice wine and made the recipe as written. It was delicious! I will definitely make it again!!



    • 5/18/2020

  • Delicious!!! I had to tweak a little bit. I used brandy and natural rice wine vinegar. We are in quarantine and this is what I had. I wouldn’t salt the green beans as they cook... I find that soy sauce add so much saltiness you can go overboard. I didn’t have sesame seeds or cashews but a sprinkle of cilantro was a perfect complement.Both of my teenagers ate all of it... so that means it was good!



    • 5/5/2020

  • Definitely a winner!!! Made marinade and sauce exactly as written with rice wine. Didn’t have green beans so substituted with cauliflower (smaller pieces) sautéed with the ginger and scallions and in last 2-3 min cooked over med-high heat to char the cauliflower. Also had crisp tender brocolli on hand and added to cooked cauliflower. Other then the veg subtitutions followed steps and was delicious. Thank you for the recipe


    • VISTA, CA

    • 4/23/2020

  • This is my very first recipe that I followed through on this page. My mom was asking me if I know any good/ new recipes for chicken breast, so I came up to this page and found this recipe. It's simple and easy to follow, and the result turns out great!!! Now my mom makes this every now and then, I'm really glad that I found this recipe :)))


    • TAIWAN

    • 8/27/2019

  • This recipe is one of the only veggie-heavy meals I make that my boyfriend repeatedly asks for! I absolutely love it. The Chinese rice wine is a definite must; the flavor it imparts is just unparalleled. I can't wait to try it with other veggies once the weather gets cooler, and perhaps experiment a bit with the spice level.



    • 8/10/2019

  • This recipe is excellent - delicious and so quick and easy to put together. I love stir fry and have never been able to nail the flavours until now. This recipe will for sure be a repeat for me!



    • 7/22/2019

  • Loved this. I added broccoli and zucchini and cooked them with the same directions as the green beans. Also, I found that the stir fry was a little bitter for my taste, maybe this had to do with the fact that I only had cheap cooking wine on hand. I ended up adding a couple tablespoons of brown sugar and it worked like a charm. A delicious stir fry that I will definitely make again!



    • 6/24/2019

  • This is a delicious recipe. A couple of hacks to think about: I had Michiu cooking wine on hand and used that - it's delish. Also, you can drop the amount of Chicken to 12 ounces or use a different protein. I've used Boneless, skinless chicken breast and also Tempeh. Some extra firm tofu will also work. Recommend using 2 1/2 teaspoons of cornstarch for a thicker sauce. If you're going VEGGIE on the protein, double the sauce and cook the protein for a few minutes with just the protein in the Wok or other pan. And try some brown rice - it's an easy substiution.


    • DENVER

    • 5/17/2019

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