Shredded Chicken with Julienned Green Beans Recipe

Packed with crunchy green beans and juicy shredded chicken

By Chef Greg Wong

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INGREDIENTS:

Prepping the Chicken

• 8-10 oz. chicken breast (I will typically work with the chicken from being frozen. As it is thawing, I can cut strips/shredded pieces.)

• ½ an egg white

• ½ tsp. baking soda

• ½ to 1 tsp corn starch

Stir Fry

• ¼ cup chicken stock for sauce

• 1 tbs. corn starch & water slurry mix (Mix well then set aside continue prepping other ingredients.)

• 4-6 string beans cut julienne

• 1 tbs. chopped garlic

• 1 tbs. cooking wine

• ½ tsp. sesame oil

• ½ tsp white pepper

• 3/4 tbs. salt to taste

• Pinch of sugar (optional)

• Vegetable oil

2-3 servings

In a mixing bowl add the shredded chicken, egg white, corn starch, and baking soda and mix till the chicken is thoroughly coated. Set aside.

With your wok pre-heated, heat up water just before boiling point and blanch the julienned green beans in a heat-proof dish. Strain water out when tender and set aside.

Heat up about a cup of vegetable oil in your wok, and once it’s hot add the shredded chicken. The chicken will cook quickly, and once it becomes opaque, strain and reserve the oil and set the chicken aside.

Put some of the cooking oil back into the wok—just enough to get the wok sizzling again—and add your garlic and cooking wine to the wok. Add the blanched green beans and chicken and toss to mix. This is going to smell amazing!

Add the chicken broth and then season with salt, sugar (optional), and white pepper to taste. Next incorporate the cornstarch slurry, mixing well. Season with sesame oil. Plate and enjoy!

This recipe can be cooked over a normal stove top, BUT you won't get the same flavors without the same heat! It's just science.
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