Chicken and String Beans in Garlic Sauce

This is my new favorite stir fry. You could really use any protein and and veggie. I just happened to have string beans in the fridge and my protein of choice is always chicken breast if you couldn't tell already. I used the garlic sauce recipe from Just a Pinch https://www.justapinch.com/recipes/sauce-spread/marinade/chinese-garlic-sauce.html

I subbed chili crisp for the oil to give it a hint of heat and color and I also added a little dark soy sauce for color as well. This sauce is an umami bomb as is, but that chili crisp really takes it over the top! You can find it in Asian markets, some supermarkets, Walmart or Amazon. My favorite brand is Lao Gan Ma. I'll include a photo below the recipe. It doesn't add a load of heat, just a subtle hint.

Sauce Ingredients

1 Tbsp Chili crisp

2 Cloves Garlic, minced

Rice wine vinegar

2 Tbsp sugar

2 Tbsp Soy sauce

1 tsp Dark Soy sauce

2 Tbsp Rice Wine/Shaoxing wine/Sherry 

1/4 tsp sesame oil

1 1/2 tsp corn starch

1 Tbsp water

Instructions for the sauce

Add 1TBLSP to the chili crisp and thd minced garlic to a small sauce pan and set to medium-low heat. When the chili oil starts to sizzle and the garlic just becomes fragrant, remove from heat, add the rest of the sauce ingredients and set aside.

For the Chicken 

8 oz Chicken breast, sliced thinly

1/4 tsp Baking Soda

1 tsp Dark Soy sauce 

1/4 tsp White Pepper

Mix with a clean hand for a few minutes, until chicken feels velvety. That's why this technique is called "velveting". Set aside. 

For the String Beans

6 ounces of string beans, washed and stems removed

Steam for about 2 minutes or until vibrant green. 

Plunge into ice water and then strain

Cooking time!

Preheat a wok over medium-high heat. 

Add 1 TBLSP of oil and swirl to coat the bottom.

Add the chicken to the wok in one layer. Flip over after TWO MINUTES so the chicken has a chance to brown. Let the other side cook another 1 -2 minutes. 

Add the green beans. 

Give the sauce a whisk to loosen the cornstarch that has probably settled to the bottom. 

Stir in to coat the chicken and string beans. 

Cook. stirring, for just a minute or two, until the sauce has thickened. 

Serve with white rice.