Pan-Seared Chicken Breast with Green Beans
The Ultimate Diet Dish + Elegant Main Course + Speedy Meal: Chicken Breast & Green Beans Stir-Fry!
Forget everything you thought about dry, tough chicken breast! With this recipe, that often-overlooked cut transforms into incredibly tender, juicy, and deeply flavorful dish. It’s my go-to recipe because it’s remarkably simple yet astonishingly delicious. I’m sharing this cherished recipe with you, perfect for a healthy diet meal or a quick, satisfying dinner.
Main Ingredients- 300g Chicken Breast
- 200g Fresh Green Beans
- 3 Tbsp Peanuts (shelled)
Chicken Marinade- 1 Tbsp Rice Wine (Sake or Mirin)
- 3 Tbsp Cornstarch
Sauce- 1 Tbsp Soy Sauce
- 2 Tbsp Water
- 1 Tbsp Oyster Sauce
- 1 Tbsp Rice Wine (Sake or Mirin)
- 1 Tbsp Rice Wine (Sake or Mirin)
- 3 Tbsp Cornstarch
Sauce- 1 Tbsp Soy Sauce
- 2 Tbsp Water
- 1 Tbsp Oyster Sauce
- 1 Tbsp Rice Wine (Sake or Mirin)
Cooking Instructions
Step 1
Begin by preparing the fresh green beans. Trim off the tough ends of both sides of the green beans with scissors or a knife. This step ensures a better texture in your final dish.
Step 2
You can leave the green beans long, or for easier eating, cut them in half crosswise into bite-sized pieces. This makes them more convenient to serve and enjoy.
Step 3
Bring a pot of water to a rolling boil and add 1/2 tsp of salt. Once boiling, add the prepared green beans and blanch them for just 1 minute. Be careful not to overcook, as they can become mushy.
Step 4
Immediately drain the blanched green beans and rinse them under cold running water until they are cool to the touch. This shocking in cold water helps to preserve their vibrant green color and crisp texture.
Step 5
Prepare your main ingredient: 300g of chicken breast. It’s best to use a whole piece and slice it just before cooking for maximum freshness.
Step 6
Rinse the chicken breast, pat it dry, and then slice it into strips about the thickness of a wooden chopstick. Cutting them too thin might cause them to break apart during cooking, so aim for a consistent, medium thickness.
Step 7
In a bowl, add 1 Tbsp of rice wine (sake or mirin) to the sliced chicken breast and mix well to tenderize and remove any gamey odor. Then, add 3 Tbsp of cornstarch and toss everything together until the chicken is evenly coated. The cornstarch coating will help lock in moisture, keeping the chicken incredibly tender.
Step 8
Let the cornstarch-coated chicken sit for about 10 minutes. This resting period allows the cornstarch to adhere properly, which will create a slightly crispy exterior when pan-seared, while keeping the inside juicy.
Step 9
Heat 1 Tbsp of cooking oil in a pan over medium-high heat. Add the coated chicken breast strips, breaking them apart with chopsticks as they cook so they don’t stick together. Ensure they cook evenly.
Step 10
The chicken is ready when it turns a beautiful golden brown color and looks nicely seared. Check for a slightly crisp surface.
Step 11
Transfer the cooked chicken breast to a separate plate. Cooking it separately before adding the sauce helps maintain its texture and prevents it from becoming too soft.
Step 12
Add another 1 Tbsp of cooking oil to the same pan. Stir-fry the blanched green beans for about 2 minutes, just to warm them through and enhance their fresh flavor.
Step 13
Place the stir-fried green beans onto the plate with the chicken.
Step 14
Now, let’s make the delicious sauce. In a small pan or pot, combine all the sauce ingredients: 1 Tbsp soy sauce, 2 Tbsp water, 1 Tbsp oyster sauce, and 1 Tbsp rice wine. Bring the mixture to a simmer over medium heat, then reduce to low.
Step 15
Add the cooked chicken breast and green beans to the simmering sauce. Gently toss them together to ensure they are evenly coated with the glossy sauce.
Step 16
Finally, add the 3 Tbsp of shelled peanuts. Stir everything together gently until the sauce is well distributed and coats the chicken and green beans. The peanuts add a wonderful nutty crunch and flavor.
Step 17
Voila! Your delicious pan-seared chicken breast and green bean stir-fry is ready in a flash. This dish was a huge hit when I used to teach cooking classes. Chicken breast is a fantastic source of lean protein, so I highly recommend making this often for a healthy and tasty meal. It’s perfect as a side dish, a snack, or even a main course for a special occasion!
