- 3/4 pound boneless, skinless chicken breast, thinly sliced on the diagonal
- 4 tablespoons teriyaki sauce
- 3/4 pound green beans (12-oz. package), trimmed and halved crosswise
- 1/2 cup chicken stock
- 2 tablespoons mirin (rice wine) or dry sherry
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon ground Asian red chile pepper or 1/4 tsp. cayenne pepper
- 2 tablespoons stir-fry oil or high-temperature cooking oil, such as peanut oil
- 1/2 pound shiitake mushrooms, stemmed and sliced
- 1 bunch scallions, halved lengthwise, whites and greens cut crosswise into 2-inch pieces
- 4 cloves garlic, sliced
- 1-inch piece fresh ginger, peeled and grated
- Cooked rice, for serving
In a large, deep skillet, bring 2 inches of water to a boil.
In a medium bowl, toss the chicken with 2 tbsp. teriyaki sauce. Marinate 10 minutes.
Salt the water. Add the green beans; cook until crisp- tender, about 3 minutes. Using a slotted spoon, transfer the green beans to a bowl of ice water; let cool. Drain; pat dry.
In a medium bowl, combine the remaining 2 tbsp. teriyaki sauce, the chicken stock, mirin, cornstarch and chile pepper to make the sauce.
In a large nonstick skillet or a wok, heat 1 tbsp. oil over high. When it ripples and begins to smoke, add the chicken in a single layer; stir-fry until browned, 2 to 3 minutes. Transfer to a plate. Add the remaining 1 tbsp. oil; cook the mushrooms until browned, about 3 minutes. Add the green beans; cook until they blister, 1 to 2 minutes. Add the scallions, garlic and ginger. Toss for 1 to 2 minutes, then add the sauce; toss again. Return the chicken to the skillet; toss to combine. Serve with cooked rice.