Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Boneless Skinless Chicken Breast – Lean protein that cooks fast and soaks up the sauce. You can swap for thighs if you like it richer.
• Green Beans – Brings crunch, color, and a fresh snap. Fresh is best, but frozen works in a pinch—just don’t overcook them.
• Avocado Oil – High smoke point and neutral flavor. You can sub with canola or vegetable oil if needed.
• Soy Sauce – Salty, umami-rich base for the sauce. Use low-sodium if you’re watching salt levels.
• Water – Helps balance the sauce and loosen the texture for proper thickening.
• Mirin – A touch of sweetness and acidity that deepens flavor. Rice vinegar with a pinch of sugar is a decent substitute.
• Sesame Oil – A little goes a long way. Adds that classic nutty finish common in stir-fry dishes.
• Minced Garlic – Star of the show here. Fresh garlic gives the best punch.
• Chili Garlic Sauce – Brings heat and flavor. Adjust based on your heat tolerance.
• Sriracha – Layers in another type of spice—smooth and tangy.
• Brown Sugar – Balances the heat and salt with a hint of sweetness. Light or dark both work.
• Ground Ginger – Brings warmth and a bit of zing to the sauce. Fresh grated works too.
• Cornstarch – Thickens the sauce just right.
• Canola Oil – Used in small amounts for stir-frying.

Serve with our Viral Dumpling Lasagna!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

Please enable JavaScript in your browser to complete this form.

SEND ME THE RECIPE:

Get the recipe via email and join our newsletter!

Name *

Email *

I consent to joining the free OrWhateverYouDo newsletter *

• Yes

Submit

1. Make Sauce – Mix all sauce ingredients in a bowl and set aside.
2. Cook Chicken – Heat your wok with oil over high heat. Stir-fry chicken in small batches until no longer pink outside. Set aside.
3. Cook Vegetables – Reheat the wok, add more oil, and stir-fry green beans in batches for about 3 minutes until crisp-tender.
4. Combine & Sauce – Return chicken to the wok and pour sauce over the top.
5. Let Sauce Thicken – Stir and cook over medium-high heat until the sauce thickens and the chicken is fully cooked.

Have Chili Crisp Zucchini as a side!

Recipe FAQ

Have some Steamed Pork Dumplings!