Name: Chicken and Green Bean Stir-Fry
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken thighs or breasts, thinly sliced across the grain into bite-size strips; 1½ teaspoons cornstarch; ½ teaspoon crushed red pepper flakes; Kosher salt; 3 tablespoons soy sauce, divided; 2 tablespoons seasoned rice vinegar; 2 tablespoons Shaoxing wine (Chinese rice wine) or dry sherry; 2 tablespoons vegetable oil, divided; 6 scallions, ends trimmed, cut into 1-inch pieces on the diagonal; 1 2-inch piece ginger, peeled, thinly sliced crosswise; 12 ounces green beans, trimmed, halved crosswise (about 4 cups); Steamed white rice, chopped toasted cashews or peanuts, sesame seeds, and/or thinly sliced fresh chiles (for serving; optional)

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Photo by Alex Lau, styling by Sean Dooley

We think Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing. It’s pretty easy to find at Asian markets, but don’t confuse it with rice vinegar! If you see bottles labeled “rice cooking wine” without the Shaoxing designation, they will work too. While you can substitute dry sherry, nothing else achieves quite the same flavor. See the step-by-step photos here and click here for four more easy stir fry recipes.

Recipe notes

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