Ingredients
Scale
- 2 pounds ( 1 kilogram) boneless and skinless chicken breast, cut into 2-inch pieces
- 1/3 cup cornstarch
- 1/4 cup vegetable oil
- 14 ounces (400 grams) green beans, trimmed and cut into 3-4-inch pieces
- 4-5 garlic cloves, minced
- 1 green chili, sliced
- 1 tablespoon fresh ginger, minced
- 1/3 cup low sodium soy sauce
- 2 tablespoons toasted sesame oil
- Salt as needed
- 1 tablespoon sesame seeds, optional
- 3 tablespoons fresh cilantro, finely chopped
Instructions
- Toss together the chicken and cornstarch in a large bowl.
- In a large skillet or wok heat 2 tablespoons oil over medium high heat. Once it is hot, add the chicken and sear until cooked through and crisp, about 7-8 minutes. Work in small batches not to overcrowd the skillet/ wok. Transfer to a plate.
- Add 2 tablespoons oil to the same skillet and bring it to high heat. Once the oil is smoking, add in the green beans and cook for 5 minutes or until tender, but still crisp. Transfer to a plate. Alternatively you can air fry chicken in batches for 9 minutes at 400 F (200 C).
- Reduce the heat to medium low and allow the skillet to cool down slightly before adding the garlic, ginger and green chili. Cook until the garlic is fragrant, about 30 seconds. Pour in the soy sauce into the skillet. Return the chicken and green beans back to the skillet. Mix to coat evenly.
- Drizzle with toasted sesame oil and sprinkle with sesame seeds. Garnish with fresh cilantro leaves.
- Serve immediately. Enjoy!
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Chicken recipes
- Cuisine: Asian
Nutrition
- Calories: 501kcal
- Sugar: 2g
- Sodium: 1001mg
- Fat: 22g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 56g
- Cholesterol: 160mg