Chicken and Chinese Long Beans with Lemongrass

Staff Writer
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. 

Deliver Ingredients


  • 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.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.