we have food at home.

~ingredients: 

• 1.5 lb chicken breast (sliced thin)
  • ~marinade:
    • 1 tbsp soy sauce
    • 1 tbsp shaoxing wine
    • 1/4 tsp salt
    • 1/4 tsp sugar
    • 1/8 tsp white pepper
    • 1 1/2 tbsp corn starch
    • 1 tsp oil
• 1/2 white onion 
• 4 green onion 
• 6 cloves garlic (roughly chopped)
• 1 knob of ginger
• 9 oz Yardlong beans (or sub for string beans)
• shaoxing wine
• 1/2 cup chicken broth
• sauce: 
  • 1/2 cup chicken broth
  • 1 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 2 tsp cornstarch

~instructions:

1. Slice your chicken breast into thin slices. Marinate the chicken in the listed marinade ingredients above. (You can prepare ahead of time and marinate overnight)
2. Veggie prep:
   • Chop the yardlong beans and green onion into 1-2 inch pieces
   • Chop the white onion into 1 inch squares
   • Roughly chop the garlic, and thinly slice the knob of ginger
3. Mix together the sauce ingredients, set aside. 
4. Heat your wok on high heat, and add 2 tbsp of oil. Once the wok starts to smoke, add in the chicken slices in an even layer. 
5. Since the chicken is sliced thin, it should cook pretty quickly. Cook for 1-2 minutes before flipping, and stir-fry for another 2-3 minutes until 90% cooked. Remove from the wok and set aside. 
6. Lower the wok to a medium-high heat and add another tbsp of oil. 
7. Add in the yardlong beans and blister them for a minute before flipping and stir-frying for another minute. 
8. Add in 1/4 cup of chicken broth, and cover. Lower the heat to medium-low and steam the beans for 2 minutes. 
9. Uncover, most of the liquid should have evaporated. 
10. Add in the garlic, and a splash of shaoxing wine. Stir-fry for 30 seconds. 
11. Add the chicken back in, and the sauce mixture (give it a stir before pouring in the sauce as the cornstarch may have settled at the bottom by now). 
12. Stir-fry for another minute. If the sauce isn’t thick enough, add some more corn starch slurry. 
13. Once the chicken is fully cooked, and the sauce consistency is to your liking, turn off the heat. 
14. Serve over rice, enjoy!