Instructions

• In a small bowl, whisk together 2 teaspoons cornstarch, 1 teaspoon granulated sugar, 2 teaspoons soy sauce, and 1 teaspoon toasted sesame oil until smooth. Place the chicken strips in a disposable plastic bag, pour the mixture over the chicken, seal the bag, toss to coat, and marinate in the refrigerator for at least 15 minutes and up to 12 hours. Discard any excess marinade left in the bag.
• Heat 1 tablespoon oil in a medium wok or sauté pan (with a lid) over medium-high heat until shimmering. Add the marinated chicken in a single layer and cook, turning occasionally, until cooked through and lightly browned, about 4–6 minutes. Transfer the chicken to a plate and tent with foil to keep warm.
• Return the pan to the heat. Add 2 tablespoons of the 1/2 cup water to deglaze the pan, scraping up any browned bits with a spatula. Add the 1/2 cup chopped onion and 2 cloves minced garlic and cook, stirring, until the onion begins to turn translucent, about 2–3 minutes.
• Add the 6 ounces green beans and 1/2 red bell pepper (diced) to the pan. Add 2 more tablespoons of the 1/2 cup water, stir, then cover and cook until the vegetables reach your desired tenderness, about 3–8 minutes. If the pan becomes dry before the vegetables are done, add the remaining water (up to the remaining 1/4 cup) in small increments (about 1 tablespoon at a time) as needed.
• Return the cooked chicken to the pan and stir just until the chicken is heated through and the sauce has slightly thickened, about 1–2 minutes. Taste and season with salt to taste.
• Serve the string bean chicken over white steamed rice.