Ingredients

The following ingredients have 4 Servings
  • 5 dried red chilies
  • 20 oz skinless boneless chicken breast ((sliced into quarter inch thick slices) (560g))
  • 2 tbsp vegetable oil
  • 6 oz green beans ((trimmed) (170g))
  • 1 inch ginger ((peeled and thinly sliced))
  • 2 cloves garlic ((minced))
  • 1 tsp corn starch (+ 2 tbsp water)
  • 1 tsp sesame oil
  • 2 tbsp plum sauce
  • 1 tbsp Shao Hsing cooking wine
  • 1 tbsp soy sauce
  • ¼ tsp ground pepper

Instruction

  • Break dried chilies into half. Shake off seeds and soak in hot water for 20 minutes. Drain and pat dry with paper towels.
  • Marinade chicken with plum sauce, rice wine, soy sauce, and pepper for 10 minutes.
  • Heat up wok or large fry pan. Once wok is heated, add 1 tablespoon oil. Fry green beans for 2 minutes. Remove and set aside.
  • Add remaining 2 tablespoon vegetable oil to the wok followed by dried chilies and ginger. Fry for 1 to 2 minutes. Add minced garlic and fry for 30 seconds.
  • Add marinated chicken and continue to fry for another 3 to 4 minutes.
  • Return fried green beans to the pan. Stir to mix.
  • Pour in corn starch mixture and continue to stir. Sauce will thicken. Turn off stove. Drizzle sesame oil onto chicken and green beans.
  • Remove and serve immediately with steamed rice.