Crispy Chicken Stir Fry
Looking for a quick, tasty dinner? This Crispy Chicken Stir Fry has you covered! It’s super easy to whip up and perfect with rice or noodles.
Servings: 4
Ingredients
- 2 pounds boneless and skinless chicken breasts, cut into 2-inch pieces
- 1/3 cup cornstarch
- 1/4 cup vegetable oil divided
- 14 ounces green beans, trimmed and cut into 3-4-inch pieces (400 grams)
- 4-5 minced garlic cloves
- 1 sliced green chili
- 1 tablespoon fresh minced ginger
- 1/3 cup low sodium soy sauce
- 2 tablespoons toasted sesame oil
- salt as needed
- 1 tablespoon sesame seeds optional
- 3 tablespoons finely chopped fresh cilantro
Instructions
- Toss together 2 pounds boneless and skinless chicken breasts, cut into 2-inch pieces and 1/3 cup 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 the remaining oil ( 2 tablespoons) to the same skillet and bring it to high heat. Once the oil is smoking, add in 14 ounces green beans, trimmed and cut into 3-4-inch pieces 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 4-5 minced garlic cloves, 1 tablespoon fresh minced ginger and 1 sliced green chili. Cook until the garlic is fragrant, about 30 seconds. Pour in 1/3 cup low sodium soy sauce into the skillet. Return the chicken and green beans back to the skillet. Mix to coat evenly.
- Drizzle with 2 tablespoons toasted sesame oil and sprinkle with 2 tablespoons toasted sesame oil. Garnish with 3 tablespoons finely chopped fresh cilantro.
- Serve immediately. Enjoy!
Nutrition
Calories: 501kcal | Carbohydrates: 12g | Protein: 56g | Fat: 22g | Cholesterol: 160mg | Sodium: 1001mg | Fiber: 2g | Sugar: 2g