1 rating

Chicken and Chinese Long Beans with Lemongrass


For this simple chicken and Chinese long bean recipe that works well as a brown bag lunch, Mark Bittman gave loose amounts for the ingredients so that you can adjust the serving size. 


  • Chinese long beans, cut into 1-inch pieces
  • 1 onion, diced
  • Garlic, minced
  • 1 pound chicken, cut into ½-inch strips
  • 1 tablespoon minced lemongrass, tender inner part only
  • 1 tablespoon fish sauce
  • 1 teaspoon ground coriander
  • 1 cup chicken stock
  • 2 tablespoons oyster sauce


Cook the long beans in boiling, salted water until crisp tender, about 2 minutes. Drain and shock in ice water; set aside. Soften a diced onion in a little oil, along with some minced garlic, for about a minute; remove. Stir fry the chicken until it turns white and is partially cooked, about 3 minutes.

Add the lemongrass, the fish sauce, coriander, chicken stock, and oyster sauce; mix well and continue cooking until the chicken is done, about 3 more minutes. Add the green beans, the onion, and garlic and toss well so that everything is coated in the sauce. Season with salt and lots of pepper and serve.