- Chicken: 500g Chicken breast or thighs, thinly sliced into strips.
- Vegetables: 250g Fresh green beans (trimmed), 1 medium onion (sliced).
- Aromatics: 4 cloves Garlic (minced), 1-inch piece of Ginger (grated).
- The Glaze: 3 tbsp Soy sauce, 1 tbsp Oyster sauce, 1 tbsp Honey or Brown sugar, 1 tsp Sesame oil.
- Garnish: Toasted sesame seeds, fresh chives or spring onions, and a pinch of black pepper.
- Cooking Oil: 2 tbsp Vegetable or Olive oil.
Cooking Instructions
- Prepare the Glaze: In a small bowl, whisk together the soy sauce, oyster sauce, honey, and sesame oil. Set aside.
- Sear the Chicken: Heat 1 tbsp of oil in a large skillet or wok over high heat. Add the chicken strips in a single layer. Let them sear for 2–3 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Blanch or Stir-Fry Beans: In the same pan, add the remaining oil. Toss in the green beans and onions. Stir-fry for 4–5 minutes until the beans are tender-crisp and slightly charred.
- Combine: Add the minced garlic and grated ginger to the pan. Sauté for 30 seconds until fragrant. Add the cooked chicken back into the skillet.
- Glaze and Toss: Pour the garlic soy glaze over the chicken and beans. Toss everything together for 1–2 minutes on medium-high heat until the sauce thickens and coats every piece beautifully.
- Final Touch: Season with freshly cracked black pepper.
Serving Suggestion
Garnish with toasted sesame seeds and fresh chives (as seen in your beautiful photo). Serve hot on its own or over a bed of steamed jasmine rice or quinoa.
Chef’s Tip: For extra juicy chicken, toss the raw strips in 1 tsp of cornstarch before searing. This locks in the moisture and helps the glaze stick even better!
