A simple and easy stir fry dinner that's quick enough to make even for a busy weeknight dinner.
This vegetable packed recipe that is sure to become a family favorite.
While the pan is heating make your sauce. Add the soy sauce, fish sauce, and cornstarch to a small bowl. Whisk to combine. Set aside.
Add 1 tablespoon of oil to your warm pan, it should be shimmering.
Add the chicken and stir and cook until the chicken is slightly brown and cooked through. Remove the chicken to a plate and keep warm.
Add more oil to your pan and add the green beans and cook and stir for a minute or two. Then add the water chestnuts. Stir and cook for about 3 minutes.
Add the mushrooms and onions and stir. Then add the garlic and ginger if using fresh. Stir-fry another 2-5 minutes or until the beans and other vegetables are tender crisp.
Once the vegetables are tender crisp, add the chicken back to the pan.
Stir the sauce then add the sauce to the pan and let cook and boil about 1 minute. Until the sauce is thickened.
Serve immediately on a plate or over rice or stir-fried noodles.
Video
Notes
You can use a bag of frozen green beans if fresh green beans are not available.