Fast Recipes

Miso chicken and green beans with sesame

This is a simple chicken and green bean dish, inspired by Kylie Kwong, and packed full of flavour.

By Alice Storey
  • Serves 4
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This simple but tasty dish is inspired by Kylie Kwong's delicious green bean dish at Billy Kwong in Sydney. Serve it with steamed rice.


  • 4 garlic cloves, finely chopped
  • 2 tbsp shiro miso (see note)
  • 1½ tbsp rice malt syrup (see note)
  • ½ tbsp Shaoxing wine
  • ½ tbsp rice vinegar
  • 2 tsp sesame oil
  • 1 tbsp vegetable oil
  • 350 gm green beans, trimmed
  • 1 small chicken breast (250gm), thinly sliced
  • 2 tbsp toasted sesame seeds
  • 2 spring onions, thinly sliced
  • 2 long red chillies, finely chopped (optional)


  • 1
    Whisk garlic, miso, rice syrup, Shaoxing, rice vinegar, sesame oil and 2 tbsp water in a bowl to combine.
  • 2
    Heat vegetable oil in a wok over high heat and stir-fry beans until just wilted (1-2 minutes). Add chicken and stir-fry until golden. Remove from wok and set aside.
  • 3
    Wipe wok clean with paper towels and fry miso mixture over medium-high heat. Add beans and chicken, and toss to coat (1-2 minutes). Serve hot topped with sesame seeds, spring onion and chilli.


Shiro (white) miso is available from Asian grocers. Rice malt syrup is available from health-food shops; substitute honey.