Description
A quick, gut-friendly stir-fry featuring crispy cornstarch-coated chicken breast and blanched string beans in a savory tamari-ginger sauce. Ready in 15 minutes with simple pantry staples.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into thin bite-sized strips
- 1 lb fresh string beans (green beans), trimmed
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (or avocado oil)
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and minced
- 3 tablespoons tamari sauce (gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Pinch of black pepper
Instructions
- Pat chicken strips completely dry with paper towels. Place in a bowl, sprinkle with 1 tablespoon cornstarch, and toss until lightly coated and dusty.
- Bring a pot of salted water to a boil. Add string beans and cook for 2 minutes until bright green but crisp. Drain immediately and run under cold water to stop cooking.
- In a small bowl, whisk together 3 tablespoons tamari, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and a pinch of black pepper. Set aside.
- Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Once oil shimmers, add chicken in a single layer (do not overcrowd). Cook for 2 minutes until golden brown, flip, and cook for another 2 minutes. Remove chicken to a plate.
- Lower heat to medium. Add a little more oil if needed. Add minced garlic and ginger. Stir constantly for 30 seconds until fragrant, being careful not to burn.
- Add blanched beans and cooked chicken back into the pan. Pour sauce over everything. Toss vigorously for 1 minute until sauce thickens and coats ingredients evenly.
- Turn off heat. Drizzle with a tiny bit more sesame oil if desired. Serve immediately over steamed rice or cauliflower rice.
Notes
Ensure chicken is completely dry before coating with cornstarch to maximize crispiness. Do not overcrowd the pan when searing chicken; cook in batches if necessary. Blanching the beans first ensures they stay bright green and tender-crisp. For a vegetarian option, substitute chicken with pressed, cubed extra-firm tofu.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1.5 cu
- Calories: 320
- Sugar: 5
- Sodium: 680
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 4
- Protein: 35
Keywords: gut health, stir fry, crispy chicken, string beans, quick dinner, gluten-free, healthy meal, 15 minute recipe, chicken breast, tamari