I have been noticing quite a few recipes recently that uses green beans as one of it’s main ingredient, so I felt the urge to participate as well! It’s very popular to cook with pork, but I’m going to share with you how I cooked them with chicken.

The beauty of this recipe is that you can substitute the green beans with other vegetables of choice (say, broccoli), follow the same recipe, and produce a similar tasting dish!

Some of you may have heard of Chinese long beans. That is not the same as the green beans used in this recipe, as the Chinese long beans are usually longer in length (can be as long as 3 feet!).

Alright, so let’s get right to it!

• 350 g of green beans
• 250 g of chicken (thighs or breast)
• 2-3 chopped garlic cloves
• 2 teaspoons of sugar
• 1 teaspoon of chicken broth mix
• 1 teaspoon of rice wine (cooking wine)
• 1 teaspoon of soy sauce
• 2-3 teaspoons of corn starch
• 2-3 tablespoons of oyster sauce
• 1-2 tablespoons of cooking oil

• Chop off both ends of the green beans (or just break them off with your hands), and wash thoroughly.
• Cut the chicken into small pieces, and marinade with the chicken broth mix, rice wine, soy sauce, 1 teaspoon of the corn starch, and 1 teaspoon of the sugar.

1. Take the remaining corn starch, and mix with 2-3 teaspoons of water. Set aside for later use.
2. Heat the wok (or pan) with cooking oil, then add the garlic. Once the garlic starts to turn a little brown, add the chicken and stir-fry until it is almost all cooked.
3. Once the chicken is ready, add the green beans and stir-fry. Add 1/2 cup of water, sugar, and oyster sauce. Cover the wok (or pan) with a lid until the green beans are cooked while the sauce comes to a boil.
4. Grab the corn starch mixture that was prepared from Step #1, and make sure to mix it again, as the corn starch may have settled to the bottom. Add the mixture into the wok (or pan). This will thicken the sauce.
5. Mix for for half a minute, and serve!