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closer view of chicken with string beans chinese

String Bean Chicken Breast

Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 4 servings
Calories 295kcal



  • 1 pound chicken breast
  • 1 Tablespoon light soy sauce (note 1)
  • Tablespoons Shaoxing wine aka Chinese cooking wine (note 2)
  • 2 teaspoons cornstarch (note 3)

Stir Fry:

  • 3 Tablespoons vegetable or avocado oil
  • cups green beans cut into 2" pieces
  • 1 cup white onion chopped
  • 1 cup mushrooms sliced
  • 1 teaspoon ginger minced
  • 2 cloves garlic minced


  • 3 Tablespoons water
  • 1 Tablespoon oyster sauce
  • 2 Tablespoons light soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch (note 4)
  • teaspoon brown sugar (note 5)

To Serve:

  • green onions
  • sesame seeds
  • cooked cauliflower rice or rice


  • Slice. Toss the chicken in the freezer for 10 minutes, then use a sharp knife, and cut 1/4" thick slices against the grain (find the tiny white muscle fibers and slice against them, rather than parallel to them).
  • Marinade. In a large bowl, combine the marinade ingredients. Add the chicken and toss to coat. Place the bowl in the fridge for at least 30 minutes before you begin.
  • Sauce. Whisk together the water (3 tablespoons), oyster sauce (1 tablespoon), soy sauce (1 tablespoons), rice vinegar (1 tablespoon), and sesame oil (1 teaspoon) in the small bowl. Add the cornstarch (1 teaspoon) (if using) and whisk until dissolved.
  • Chicken. Heat a large pan or wok over high heat and add 2 tablespoons of oil. Once shimmering add the chicken in a single layer. Make sure not to overcrowd the pan, you may need to do this in batches. Once the chicken is golden brown (should be 30 seconds-1 minute), flip and repeat on the other side. Transfer cooked chicken to a clean plate and set aside.
  • Veggies. Reduce the heat of your pan to medium, and add the remaining tablespoon of oil. Once shimmering add the green beans (1½ cups), mushrooms (1 cup), and onion (1 cup). Cook until softened, about 8-10 minutes.
  • Bringing it all together. Add the sauce, chicken, and any accumulated chicken juices back to the pan. Toss everything together and continue to cook until the sauce has thickened to your liking, about 2-3 minutes.
  • Serve immediately over rice or cauliflower rice with green onions and sesame seeds. Enjoy!


  1. Soy sauce - It's important to use LIGHT soy sauce to get the salt just right here.
  2. Chinese cooking wine - gives this dish loads of flavor. If you need to substitute, the best option is dry sherry. Mirin is sweeter and not a great sub.
  3. Cornstarch in the marinade - We use this to protect the meat from the high heat of the pan, but feel free to skip it. I typically do! And just pay extra attention to not overcook the meat.
  4. Cornstarch in the sauce - Is used to thicken the sauce. Again, if you're eating low carb feel free to skip, just thicken the sauce by reducing it in the pan for a tad longer. You can also add 1/8th teaspoon of xanthan gum instead.
  5. Brown sugar - If low carb, feel free to use golden Swerve/Lakanto.
  6. Low carb nutritional information (if skipping the cornstarch and using Swerve/Lakanto instead) per serving -- Calories: 283, total carbs: 10g, net carbs: 8g.


Calories: 295kcal | Total Carbohydrates: 12g | Protein: 28g | Fat: 14g | Fiber: 2g | Sugar: 5g | Net Carbs: 10g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com