Chicken stir-fry with green beans

Screen Shot 2018-11-28 at 12.33.30 PM.png

One of our most requested recipes! Ginger plays with a big role in bringing a beautiful flavour to chicken and green beans. We suggest Frenching the beans for a slender, prettier, and tastier bean.


To make sauce, whisk ingredients in small bowl until blended; set aside.

Meanwhile, bring a medium saucepan of water to boil over high heat. Add green beans and cook uncovered, 4 minutes, or until tender crisp. Drain and refresh under cold water; set aside.

Heat 2 tablespoons oil in a wok over high heat. Add chicken and stir-fry until brown about 8 minutes; remove and set aside. Wipe wok with paper towel; add remaining oil and heat until slightly smoking. Add garlic, green onions and ginger; cook about 30 seconds. Stir in sauce. Return chicken to wok and add green beans; stir-fry 3 minutes, or until sauce thickens. Salt and pepper to taste.

Stir-frying is a basic method in Chinese cooking. For best results, cut your ingredients beforehand and keep them relatively uniform in size. The cooking process is fast and cleanup is simple.

In this Recipe


1/2 pound green beans, cut into thin long halves

1 pound boneless, skinless, chicken breasts, cut in strips lengthwise

3 tablespoons canola oil

2 cloves garlic, minced

3 green onions, thinly sliced

1 tablespoon fresh ginger, grated

Coarse salt and freshly ground pepper, to taste


1/2 cup good quality chicken stock

2 tablespoons Tamari soy sauce

2 tablespoons rice vinegar

2 tablespoons sugar

1 tablespoon cornstarch