We think Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing. It’s pretty easy to find at Asian markets, but don’t confuse it with rice vinegar! If you see bottles labeled “rice cooking wine” without the Shaoxing designation, they will work too. While you can substitute dry sherry, nothing else achieves quite the same flavor. See the step-by-step photos here and click here for four more easy stir fry recipes.
Recipe information
Yield
4 servings
Ingredients
1
1½
½
3
2
2
2
6
1
12
Preparation
Step 1
Toss chicken, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).
Step 2
Heat 1 Tbsp. oil in a large skillet (not nonstick) over high. When oil is shimmering and slides quickly across surface of pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes. Add green beans and a pinch of salt and cook, tossing often, until green beans are crisp-tender, about 4 minutes. Transfer green bean mixture to another medium bowl.
Step 3
Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add chicken mixture and arrange slices in a single layer in skillet. Cook, undisturbed, until chicken is browned and caramelized on first side, about 1 minute. Toss and continue to cook until meat is no longer pink and cooked through, about a minute or two longer. Pour in wine mixture and green bean mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, then season with more salt, if desired.
Step 4
Divide stir-fry among plates. Serve with rice alongside, if using. Sprinkle with desired toppings.
Leave a Review
Reviews (49)
Back to TopThis has been put into our menu rotation for dinners, which is a very select group of recipes!
J.smith
Florida
8/11/2023
I've made this a handful of times, and it's always delicious. I was out of shaoxing wine and didn't have any sort of cooking alcohol, so I added a splash of fish sauce for that hint of fermented funk, and a bit of honey for sweetness. It worked wonderfully! My mom loved it so much she ate heaping seconds, and she *never* does that.
Anonymous
madison, wi
7/18/2022
I made this last night, it needs a little more flavor? Next time I will be adding more things.
Anonymous
7/13/2022
Fantastic, quick, and delicious meal. We didn't have access to Shaoxing wine, so we used sherry cooking wine. We also subbed a quarter size of fresh ginger paste. It was fantastic, so I can't imagine what adding Shaoxing would do instead! It's easy enough to turn the spice level up or down, but honestly, I wouldn't change a thing with this one!
Anonymous
Grand Rapids, MI, USA
1/24/2022
Absolutely delicious! I used dry sherry and a mix of dark and light soy sauce. Didn't find it salty at all. I grated the ginger as someone suggested the slices were odd and also added a little ginger powder. Added some broccoli that I boiled with cappelini noodles to give it a ramen vibe. I will for sure add shitakes and maybe bok choy next time. My son had three helpings and that's saying a lot!! Can't wait to make it again.
Anonymous
Los Angeles, CA
10/25/2021
This was fantastic. Made the recipe as stated. For me, a bit too salty but still excellent. Next time I think I willl chop up the ginger instead of slices. My dinner guests were perplexed by the slices of flavor. - but they still loved it. Used roasted cashews - added a bit of sweetness. Delicious
Karen V
Ridge, NY
8/11/2021
A fantastic recipe for a maiden voyage of using Shaoxing wine to cook at home. I cook a ton and can be picky about recipes, but wouldn't change a thing with this one.
Anonymous
South Lyon, MI
6/4/2021