1. Marinate the Chicken

In a bowl, mix soy sauce, cornstarch, sesame oil, and pepper. Add sliced chicken and toss to coat. Let it rest while you prep the vegetables and sauce (5–10 minutes). This quick marinade keeps the chicken tender and flavorful.

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2. Mix the Sesame Sauce

In a small bowl, whisk together soy sauce, oyster (or hoisin) sauce, rice vinegar, brown sugar, sesame oil, and cornstarch slurry. Set aside — this will be the star of your stir fry. 🌟

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3. Sear the Chicken

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and sear until golden brown and just cooked through, about 4–5 minutes. Remove from the pan and set aside.

🍗 Tip: Don’t move the chicken too soon — let it sear for 2–3 minutes to develop that golden crust!

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4. Cook the Green Beans

In the same pan, add another tablespoon of oil. Toss in the green beans and stir fry for 3–4 minutes until they start to blister but remain crisp-tender. Add the garlic, ginger, and dried chilies, and cook for another 30 seconds until fragrant. 🌶️

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5. Combine & Sauce It Up

Return the chicken to the pan. Pour in the sesame sauce and stir to coat everything evenly. Cook for 2–3 minutes until the sauce thickens and glazes the chicken and beans beautifully.

🥄 Pro Tip: If the sauce gets too thick, add a tablespoon of water to loosen it.

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6. Finish & Serve

Turn off the heat and sprinkle with toasted sesame seeds and chopped green onions. Serve hot over steamed jasmine rice, noodles, or even cauliflower rice for a lighter option. 🍚✨

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