Amazing 320-Calorie String Bean Chicken Takeout Style Stir Fry

If you’re anything like me, sometimes you just crave that perfect, savory, slightly sticky flavor you get at your favorite local Chinese spot, but you don’t want to wait 45 minutes for delivery. Well, hello! I’m Anna, and I’m obsessed with taking those takeout classics and turning them into lightning-fast, deeply flavorful meals you can whip up on a Tuesday night. I believe simple, bold flavors make everyday cooking joyful, not a chore!

This String Bean Chicken Takeout Style Stir Fry is my absolute secret weapon for busy weeknights. It’s got that perfect balance: tender chicken, wonderfully crisp beans, and a glossy sauce that coats everything just right. Trust me, you won’t even look at the takeout menu again after you master this one!

Why This String Bean Chicken Takeout Style Stir Fry Works For You

This recipe is built for speed and flavor delivery. The entire cook time is under ten minutes once your prep is done! That incredible savory taste you love from the restaurant comes from layering the soy, oyster, and dark soy sauces. This String Bean Chicken Takeout Style Stir Fry proves you don’t need hours to achieve takeout perfection.

Essential Components for Your String Bean Chicken Takeout Style Stir Fry

Okay, the absolute key to making this String Bean Chicken Takeout Style Stir Fry feel like a real restaurant experience is getting everything ready *before* the heat goes on. Stir-frying is fast, so you can’t stop to chop an onion when the chicken is sizzling! Layout everything just like a professional chef does. We’re breaking this down into three main groups: the chicken prep, the sauce magic, and the veggies.

Preparing the Chicken Marinade

First things first, we need to tenderize that chicken breast. Slice 1 1/2 pounds of boneless, skinless chicken breast into thin 1/4-inch pieces. Don’t go too thick, or they won’t cook quickly enough! Toss those slices with 1 teaspoon of salt, a pinch of white pepper, 1 tablespoon of low-sodium soy sauce, 2 tablespoons of chicken broth, 1 tablespoon of cornstarch, and 1 tablespoon of neutral oil. Mix it all up really well—make sure every piece is coated in that starchy goodness. Now, let that hang out for just 15 minutes while you prep the rest. That little bit of time makes the chicken so much silkier.

Crafting the Signature Sauce

This sauce is what gives our String Bean Chicken Takeout Style Stir Fry that signature depth. In a small bowl, grab your whisk! You need 1/2 cup of low-sodium chicken broth, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of oyster sauce (don’t skip this, it’s crucial for umami!), 1 teaspoon of dark soy sauce for color, 1 tablespoon of sugar to balance the salt, 1 teaspoon of sesame oil, and 1 tablespoon of cornstarch. Whisk this aggressively until that cornstarch dissolves completely and you have a smooth liquid. If you see lumps now, you’ll have lumps in the final dish, so make it silky smooth!

Fresh Produce and Aromatics

For the vegetables, we’re keeping it classic. Take 1 pound of fresh green beans, trim those ends, and cut them into nice 3-inch pieces. We want them crisp, not mushy! Next, grab one medium yellow onion and chop it into large, rustic petals—these hold up well to high heat. Finally, the flavor bombs: 1 tablespoon of minced fresh ginger and 3 cloves of minced garlic. Having these ready means you can throw them in for just 30 seconds to bloom their aroma without burning them.

Step-by-Step Instructions for Perfect String Bean Chicken Takeout Style Stir Fry

Alright, now that everything is prepped and sitting perfectly on your counter, it’s time for the actual cooking! Remember what I said earlier? Stir-frying is a high-speed game. You need to move fast, keep things stirring, and trust your heat. This is where the magic of the String Bean Chicken Takeout Style Stir Fry comes together in minutes.

Marinating and Initial Prep

Go back to your chicken bowl. Make sure you mixed that marinade really well in the first step. We want that cornstarch coating clinging to every piece. Let it sit on the counter for those full 15 minutes. This brief rest allows the cornstarch to start tenderizing the meat slightly, which is a huge secret to silkier chicken in your final dish. While that rests, make sure your sauce is still smooth—give it a quick whisk right before you start cooking, just in case the cornstarch settled.

Cooking the Chicken in Batches

Grab your wok or your largest skillet and get it screaming hot over high heat. Seriously, high heat is non-negotiable here. Add 2 tablespoons of your neutral oil and let it shimmer. Now, this is important: add the chicken in a single layer, or at least in small batches. If you crowd the pan, the temperature drops, and you end up steaming the chicken instead of searing it! Cook each batch for about 2 to 3 minutes, stirring constantly until it’s lightly golden and cooked through. You *must* check the temperature with a thermometer—it needs to hit 165°F (74°C) for safety. Transfer the cooked chicken immediately to a clean plate and move on to the next batch.

Achieving Crisp Green Beans

Once all the chicken is out, you might need to add that last tablespoon of oil to the hot pan. Toss in your 3-inch cut green beans. We aren’t trying to steam them; we want them to char a little! Keep them moving constantly for only 1 to 2 minutes. You’ll know they are ready when they start developing little brown, blistered spots and turn a vibrant, bright green. That quick blast of heat keeps the snap in the bean, which is essential for this dish.

Finishing the String Bean Chicken Takeout Style Stir Fry

Once the beans look perfect, toss in your onion petals, minced ginger, and garlic. Stir them frantically for about 30 seconds until you can really smell that amazing ginger and garlic aroma filling your kitchen—don’t let them burn! Now, bring that cooked chicken right back into the pan. Give your sauce one last quick stir and pour it all over everything. Keep stirring constantly! The sauce will start to bubble almost immediately. Watch it closely; in about 1 to 2 minutes, it will thicken up beautifully and create that glossy coating that makes this String Bean Chicken Takeout Style Stir Fry look just like your favorite order. Pull it off the heat the second it’s coated and serve it right away!

Tips for Achieving Restaurant-Quality String Bean Chicken Takeout Style Stir Fry

I’ve made this recipe so many times I’ve lost count, usually when I’m rushing home from work or just need a serious comfort food fix. Over the years, I’ve learned that the success of your String Bean Chicken Takeout Style Stir Fry hinges on two major things that have nothing to do with the ingredients list itself. It’s all about technique! If you follow these two rules, your results will be consistently fantastic.

Heat Management is Key

You absolutely must use high heat. I can’t stress this enough. If your pan isn’t hot enough when you add the chicken or the beans, the moisture releases too fast, and the food steams in its own liquid. That gives you soggy chicken and limp beans. We want that fierce, dry heat that seals in flavor and gives the chicken those nice little golden edges while keeping the beans crisp. If you’re using an electric stove, you might need to let the pan preheat for an extra minute or two longer than you think.

Ingredient Mise en Place

This is the rule I mentioned in the notes, but it bears repeating: Mise en place—having everything cut, measured, and ready to go—is the backbone of any good stir-fry. Once you start cooking the ginger and garlic, you only have seconds before they burn. If you are scrambling for the oyster sauce while your beans are overcooking, you’ve already lost the battle! Lay out every single ingredient in small bowls before you even touch the stove. It makes the whole 10-minute cook time feel relaxed.

Quick Answers About Your String Bean Chicken Takeout Style Stir Fry

I get tons of questions whenever I post this recipe online because everyone wants that authentic taste at home! If you’re making substitutions or running into a hiccup, here are a few things I’ve learned over the years about perfecting this String Bean Chicken Takeout Style Stir Fry.

What If I Need a Substitute for Soy Sauce in This String Bean Chicken Takeout Style Stir Fry

If you are dealing with a soy allergy or just trying to cut back on sodium, you have a couple of good options. For the savory, salty base, you can use coconut aminos. It’s a little sweeter, so you might need to add just a tiny bit more sugar or salt to balance it out. Another option is using tamari, which is traditionally gluten-free but functions almost exactly like low-sodium soy sauce in a recipe like this.

How Do I Know When the Green Beans Are Done

Don’t rely solely on time here! You are looking for visual cues. When the green beans are perfectly done for this dish, they will have turned a bright, almost electric green color, and they should have those nice, slightly charred, blistered spots on the surface from the high heat. When you bite into one—and yes, you should taste-test them—they should be tender-crisp. They should offer a little resistance but shouldn’t be hard or taste raw.

Can I Use Chicken Thighs Instead of Breast

Absolutely! Chicken thighs are actually fantastic in stir-fries because they stay juicier than breast meat, even if you accidentally cook them a little too long. If you use thighs, just cut them to the same size. Since they have a little more fat, they might take about 30 seconds to a minute longer to reach that safe 165°F internal temperature. Keep them in batches, just like the breast!

Storing and Serving Your Homemade String Bean Chicken Takeout Style Stir Fry

The best part about this recipe is that it tastes just as good, if not better, the next day once those flavors have really melded together! Having leftovers of this String Bean Chicken Takeout Style Stir Fry makes lunch planning a breeze. However, because it cooks so fast and uses a cornstarch slurry, you need to treat the leftovers right so they don’t get mushy.

Storage Guidelines and Reheating

Make sure the stir-fry cools down completely before you store it. Put it into an airtight container. You can safely store this in the refrigerator for up to three days. When you reheat it, skip the microwave if you can, because that steam will soften everything up too much. If you use a skillet over medium heat with a tiny splash of broth or water, you can bring it back to life perfectly, retaining much more of that fresh snap in the beans.

Storage Detail	Guideline
Refrigeration Time	Up to 3 Days
Best Reheating Method	Skillet over Medium Heat
Reheating Tip	Add a splash of broth to prevent sticking

Serving Suggestions for a Complete Meal

While this is a perfectly balanced meal on its own, it really shines served over something simple. I always make a big batch of fluffy steamed white rice; it’s the perfect neutral canvas to soak up all that extra sauce. If you’re looking for a healthier option, short-grain brown rice or even quinoa works wonderfully well underneath this dish. You can find more inspiration for quick weeknight meals like this on our Pinterest page.

Estimated Nutritional Information for String Bean Chicken Takeout Style Stir Fry

I always like to give you a rough idea of what you’re eating, though keep in mind these numbers are estimates based on the ingredients I used with low-sodium products. Since everyone’s pantry is a little different, especially regarding sodium and exact fat content, please treat this as a guideline for your String Bean Chicken Takeout Style Stir Fry.

Nutritional Breakdown Table

Nutrient	Amount Per Serving (Estimated)
Calories	320
Fat	14g
Carbohydrates	16g
Protein	34g

Tips for Achieving Restaurant-Quality String Bean Chicken Takeout Style Stir Fry

I’ve made this recipe so many times I’ve lost count, usually when I’m rushing home from work or just need a serious comfort food fix. Over the years, I’ve learned that the success of your String Bean Chicken Takeout Style Stir Fry hinges on two major things that have nothing to do with the ingredients list itself. It’s all about technique! If you follow these two rules, your results will be consistently fantastic.

Heat Management is Key

You absolutely must use high heat. I can’t stress this enough. If your pan isn’t hot enough when you add the chicken or the beans, the moisture releases too fast, and the food steams in its own liquid. That gives you soggy chicken and limp beans. We want that fierce, dry heat that seals in flavor and gives the chicken those nice little golden edges while keeping the beans crisp. If you’re using an electric stove, you might need to let the pan preheat for an extra minute or two longer than you think.

Ingredient Mise en Place

This is the rule I mentioned in the notes, but it bears repeating: Mise en place—having everything cut, measured, and ready to go—is the backbone of any good stir-fry. Once you start cooking the ginger and garlic, you only have seconds before they burn. If you are scrambling for the oyster sauce while your beans are overcooking, you’ve already lost the battle! Lay out every single ingredient in small bowls before you even touch the stove. It makes the whole 10-minute cook time feel relaxed.

Quick Answers About Your String Bean Chicken Takeout Style Stir Fry

I get tons of questions whenever I post this recipe online because everyone wants that authentic taste at home! If you’re making substitutions or running into a hiccup, here are a few things I’ve learned over the years about perfecting this String Bean Chicken Takeout Style Stir Fry. If you are looking for other chicken recipes, check out our guide on chicken recipes.

What If I Need a Substitute for Soy Sauce in This String Bean Chicken Takeout Style Stir Fry

If you are dealing with a soy allergy or just trying to cut back on sodium, you have a couple of good options. For the savory, salty base, you can use coconut aminos. It’s a little sweeter, so you might need to add just a tiny bit more sugar or salt to balance it out. Another option is using tamari, which is traditionally gluten-free but functions almost exactly like low-sodium soy sauce in a recipe like this.

How Do I Know When the Green Beans Are Done

Don’t rely solely on time here! You are looking for visual cues. When the green beans are perfectly done for this dish, they will have turned a bright, almost electric green color, and they should have those nice, slightly charred, blistered spots on the surface from the high heat. When you bite into one—and yes, you should taste-test them—they should be tender-crisp. They should offer a little resistance but shouldn’t be hard or taste raw.

Can I Use Chicken Thighs Instead of Breast

Absolutely! Chicken thighs are actually fantastic in stir-fries because they stay juicier than breast meat, even if you accidentally cook them a little too long. If you use thighs, just cut them to the same size. Since they have a little more fat, they might take about 30 seconds to a minute longer to reach that safe 165°F internal temperature. Keep them in batches, just like the breast!

Storing and Serving Your Homemade String Bean Chicken Takeout Style Stir Fry

The best part about this recipe is that it tastes just as good, if not better, the next day once those flavors have really melded together! Having leftovers of this String Bean Chicken Takeout Style Stir Fry makes lunch planning a breeze. However, because it cooks so fast and uses a cornstarch slurry, you need to treat the leftovers right so they don’t get mushy.

Storage Guidelines and Reheating

Make sure the stir-fry cools down completely before you store it. Put it into an airtight container. You can safely store this in the refrigerator for up to three days. When you reheat it, skip the microwave if you can, because that steam will soften everything up too much. If you use a skillet over medium heat with a tiny splash of broth or water, you can bring it back to life perfectly, retaining much more of that fresh snap in the beans. For more quick dinner ideas, see our sheet pan chicken fajitas hack.

Storage Detail	Guideline
Refrigeration Time	Up to 3 Days
Best Reheating Method	Skillet over Medium Heat
Reheating Tip	Add a splash of broth to prevent sticking

Serving Suggestions for a Complete Meal

While this is a perfectly balanced meal on its own, it really shines served over something simple. I always make a big batch of fluffy steamed white rice; it’s the perfect neutral canvas to soak up all that extra sauce. If you’re looking for a healthier option, short-grain brown rice or even quinoa works wonderfully well underneath this dish.

Estimated Nutritional Information for String Bean Chicken Takeout Style Stir Fry

I always like to give you a rough idea of what you’re eating, though keep in mind these numbers are estimates based on the ingredients I used with low-sodium products. Since everyone’s pantry is a little different, especially regarding sodium and exact fat content, please treat this as a guideline for your String Bean Chicken Takeout Style Stir Fry. If you are interested in oven-baked chicken options, check out this recipe for oven baked boneless skinless chicken.

Nutritional Breakdown Table

Nutrient	Amount Per Serving (Estimated)
Calories	320
Fat	14g
Carbohydrates	16g
Protein	34g

Tips for Achieving Restaurant-Quality String Bean Chicken Takeout Style Stir Fry

I’ve made this recipe so many times I’ve lost count, usually when I’m rushing home from work or just need a serious comfort food fix. Over the years, I’ve learned that the success of your String Bean Chicken Takeout Style Stir Fry hinges on two major things that have nothing to do with the ingredients list itself. It’s all about technique! If you follow these two rules, your results will be consistently fantastic.

Heat Management is Key

You absolutely must use high heat. I can’t stress this enough. If your pan isn’t hot enough when you add the chicken or the beans, the moisture releases too fast, and the food steams in its own liquid. That gives you soggy chicken and limp beans. We want that fierce, dry heat that seals in flavor and gives the chicken those nice little golden edges while keeping the beans crisp. If you’re using an electric stove, you might need to let the pan preheat for an extra minute or two longer than you think.

Ingredient Mise en Place

This is the rule I mentioned in the notes, but it bears repeating: Mise en place—having everything cut, measured, and ready to go—is the backbone of any good stir-fry. Once you start cooking the ginger and garlic, you only have seconds before they burn. If you are scrambling for the oyster sauce while your beans are overcooking, you’ve already lost the battle! Lay out every single ingredient in small bowls before you even touch the stove. It makes the whole 10-minute cook time feel relaxed.

Quick Answers About Your String Bean Chicken Takeout Style Stir Fry

I get tons of questions whenever I post this recipe online because everyone wants that authentic taste at home! If you’re making substitutions or running into a hiccup, here are a few things I’ve learned over the years about perfecting this String Bean Chicken Takeout Style Stir Fry. For more chicken inspiration, see our creamy white chicken chili recipe.

What If I Need a Substitute for Soy Sauce in This String Bean Chicken Takeout Style Stir Fry

If you are dealing with a soy allergy or just trying to cut back on sodium, you have a couple of good options. For the savory, salty base, you can use coconut aminos. It’s a little sweeter, so you might need to add just a tiny bit more sugar or salt to balance it out. Another option is using tamari, which is traditionally gluten-free but functions almost exactly like low-sodium soy sauce in a recipe like this.

How Do I Know When the Green Beans Are Done

Don’t rely solely on time here! You are looking for visual cues. When the green beans are perfectly done for this dish, they will have turned a bright, almost electric green color, and they should have those nice, slightly charred, blistered spots on the surface from the high heat. When you bite into one—and yes, you should taste-test them—they should be tender-crisp. They should offer a little resistance but shouldn’t be hard or taste raw.

Can I Use Chicken Thighs Instead of Breast

Absolutely! Chicken thighs are actually fantastic in stir-fries because they stay juicier than breast meat, even if you accidentally cook them a little too long. If you use thighs, just cut them to the same size. Since they have a little more fat, they might take about 30 seconds to a minute longer to reach that safe 165°F internal temperature. Keep them in batches, just like the breast!

Storing and Serving Your Homemade String Bean Chicken Takeout Style Stir Fry

The best part about this recipe is that it tastes just as good, if not better, the next day once those flavors have really melded together! Having leftovers of this String Bean Chicken Takeout Style Stir Fry makes lunch planning a breeze. However, because it cooks so fast and uses a cornstarch slurry, you need to treat the leftovers right so they don’t get mushy.

Storage Guidelines and Reheating

Make sure the stir-fry cools down completely before you store it. Put it into an airtight container. You can safely store this in the refrigerator for up to three days. When you reheat it, skip the microwave if you can, because that steam will soften everything up too much. If you use a skillet over medium heat with a tiny splash of broth or water, you can bring it back to life perfectly, retaining much more of that fresh snap in the beans.

Storage Detail	Guideline
Refrigeration Time	Up to 3 Days
Best Reheating Method	Skillet over Medium Heat
Reheating Tip	Add a splash of broth to prevent sticking

Serving Suggestions for a Complete Meal

While this is a perfectly balanced meal on its own, it really shines served over something simple. I always make a big batch of fluffy steamed white rice; it’s the perfect neutral canvas to soak up all that extra sauce. If you’re looking for a healthier option, short-grain brown rice or even quinoa works wonderfully well underneath this dish.

Estimated Nutritional Information for String Bean Chicken Takeout Style Stir Fry

I always like to give you a rough idea of what you’re eating, though keep in mind these numbers are estimates based on the ingredients I used with low-sodium products. Since everyone’s pantry is a little different, especially regarding sodium and exact fat content, please treat this as a guideline for your String Bean Chicken Takeout Style Stir Fry. If you prefer chicken thighs, try our recipe for boneless chicken thighs baked at 400F.

Nutritional Breakdown Table

Nutrient	Amount Per Serving (Estimated)
Calories	320
Fat	14g
Carbohydrates	16g
Protein	34g

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