Chicken and Green Bean Stir-Fry

Making Chicken and Green Bean Stir-Fry Ahead

Keeps in the fridge for up to 3 days. Reheat in a hot pan.

How to Make Chicken and Green Bean Stir-Fry

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1. Mix the soy sauce, rice vinegar, cornflour, water and pepper in a small bowl.

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2. Heat half the oil in a large frying pan over high heat. Cook the chicken in two batches, 3 minutes each, until golden. Tip onto a plate.

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3. Add the remaining oil and the beans and stir-fry for 2 minutes. Add a splash of water, cover and cook for 2 minutes. Add the garlic and ginger and cook for 30 seconds.

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4. Return the chicken, add the sauce and toss for 1 minute, until glossy and the chicken is cooked through. Drizzle with the sesame oil.

   Mark done Start 1 min timer

Tips for Success

• Trim and halve the beans so that they cook evenly.
• Keep the heat high, but lift the pan off the burner if the garlic darkens.
• Dry the beans after washing them; wet beans steam the chicken.

What to Put Next to It

Steamed white rice · Rice noodles · Sliced cucumber

If You're Missing Something

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Questions About Chicken and Green Bean Stir-Fry

Chicken and Green Bean Stir-Fry Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.