Ingredients

• 1 pound boneless skinless chicken breasts , cut into 1/4-inch strips
• 1 tablespoon mirin , Japanese sweet wine
• 1 teaspoon cornstarch
• 0.5 teaspoons salt
• 0.25 teaspoons freshly ground white pepper

Instructions

1. 1 Combine chicken, mirin, cornstarch, salt, and white pepper in a bowl. Stir to combine and set aside while preparing the rest of the ingredients.
2. 2 Whisk together oyster sauce, mirin, rice wine vinegar, honey, soy sauce, cornstarch, and sesame oil in a bowl until evenly combined. Set sauce aside.
3. 3 Cut green beans in half and set aside. Slice onion in half, then cut into 1/4-inch wedges.
4. 4 Heat 1 tablespoon peanut oil in a wok over medium-high heat. Add onion and cook, stirring frequently, for 1 minute. Add green beans and continue cooking and stirring for 2 minutes. Pour in water and continue cooking until water is evaporated and beans are crisp-tender, about 2 more minutes. Remove green bean mixture to a large bowl.
5. 5 Heat remaining 1 tablespoon oil in same wok over high heat. Cook chicken for 1 minute in a single layer without disturbing. You may need to cook the chicken in two batches, depending on the size of your wok, to not overcrowd it. Flip chicken over and stir-fry for 1 minute. Add in garlic and stir frequently for 2 minutes. Add green bean mixture back into wok, followed by the sauce. Stir to combine and cook for 1 to 2 more minutes until heated through and sauce is thickened.

Nutrition per serving