Ingredients
For the Chicken and Vegetables:
- 2 large boneless, skinless chicken breasts, cut into bite-sized strips
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons butter with olive oil and sea salt, divided
- 2 cups fresh green beans, trimmed
- 1 yellow bell pepper, cut into strips
- 1 teaspoon sesame oil
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon sesame seeds
For the Sauce:
- ½ cup chicken broth
- 3 tablespoons honey
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- Pinch of red pepper flakes (optional)
- 2 tablespoons cornstarch
Instructions
Step 1: Prepare the Chicken
In a medium bowl, combine the chicken breast strips with garlic powder, salt, black pepper, and 1 tablespoon of cornstarch. Stir well to ensure the seasoning coats the chicken evenly. Set the bowl aside while preparing the vegetables. This step helps create a light coating on the chicken that will aid in browning and help the sauce cling to the meat later.
Step 2: Stir-Fry the Vegetables
Heat a large non-stick pan or wok over medium heat. Add 1 tablespoon of butter with olive oil and sea salt. Once melted, add the green beans and stir-fry for about five minutes, until they are slightly charred and tender. Next, add the yellow bell pepper strips and cook for an additional three minutes until they soften but still have some crunch. Transfer the cooked vegetables to a plate and set aside.
Step 3: Cook the Chicken
In the same pan, add the remaining tablespoon of butter along with 1 teaspoon of sesame oil. Increase the heat to medium-high and add the seasoned chicken. Stir-fry the chicken, turning the pieces occasionally, until they are browned on all sides and cooked through. This should take about five to seven minutes. Once done, transfer the cooked chicken to the plate with the vegetables and keep warm.
Step 4: Make the Sauce
In a small bowl, whisk together the chicken broth, honey, sugar, rice vinegar, soy sauce, sesame oil, and a pinch of red pepper flakes, if using. Set aside two tablespoons of this sauce for later.
Return the wok to the heat and add the minced garlic and ginger. Stir quickly for about 30 seconds until fragrant, being careful not to burn them. Pour in the sauce mixture and allow it to simmer for about three minutes, stirring occasionally, until the flavors meld together.
Take the reserved two tablespoons of sauce and mix it with the remaining two tablespoons of cornstarch to form a slurry. Pour this mixture into the simmering sauce, stirring continuously until the sauce thickens. This will take about one minute.
Step 5: Combine Everything
Return the cooked chicken and vegetables to the pan and toss everything together to coat evenly with the thickened sauce. Stir for another minute to ensure the dish is well combined. Sprinkle the sesame seeds on top and remove from heat.
Notes
Cooking Tips for Success
- How to tell if the chicken is cooked: The chicken should be golden brown and firm to the touch. You can also check by cutting a piece in half; the inside should be white with no pink remaining.
- Avoiding soggy vegetables: Cook the vegetables on medium-high heat and do not overcrowd the pan. Overcrowding traps steam, which can make the vegetables soft instead of crisp.
- Adjusting sauce consistency: If the sauce is too thick, add a tablespoon of water or chicken broth to loosen it. If it is too thin, let it simmer a little longer until it reaches the desired thickness.
Substitutions and Variations
- Protein alternatives: Swap chicken for thinly sliced beef, shrimp, or tofu. If using beef, choose a tender cut like sirloin and slice it against the grain.
- Vegetable swaps: Feel free to use broccoli, snap peas, or carrots instead of green beans and bell peppers.
- Soy sauce alternatives: If you need a gluten-free option, use tamari or coconut aminos in place of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes