Prep The Chicken: Start by thinly slicing the chicken breast. In a bowl, mix the chicken slices with 1 tablespoon of cornstarch and 2 tablespoons of soy sauce. Let it marinate for about 10 minutes while you prep the other ingredients.
Make The Sauce: In a small bowl, whisk together the soy sauce, rice wine vinegar, coconut sugar, sesame oil, cornstarch, and sriracha. Set the sauce aside.
Cook The Chicken: Lightly grease a sizable pan with nonstick cooking spray and place it over medium-high heat. Add the marinated chicken slices to the pan, cooking them for 4-5 minutes until they’re golden and cooked through. After taking the chicken out of the pan, set it aside.
Stir-Fry The String Beans: In the same pan, add a little more cooking spray if needed. Toss in the scallions, garlic, and ginger, sautéing for about 1 minute until fragrant. Add the string beans and stir-fry for 3-4 minutes until they start to soften but still have a bit of crunch.
Combine And Serve: Return the chicken to the pan with the string beans. Pour the sauce over the chicken and veggies, stirring well to coat everything evenly. Cook for another 2-3 minutes, letting the sauce thicken slightly.
Serve: Your Chicken And String Beans are ready to serve! Dish it out over steamed rice or noodles, and enjoy this savory, satisfying meal.