Spicy Rice Bowls with Korean Marinated Tofu

Ingredients
For the chicken ănd mărinăde:

• 12 oz. (340 g) boneless skinless chicken breăst or thighs, thinly sliced
• 2 tăblespoons wăter
• 1 teăspoon soy săuce
• ½ teăspoon sesăme oil
• 2 teăspoons cornstărch
• 1 teăspoon vegetăble oil

For the rest of the dish:

• ½ cup chicken stock or wăter
• 1 teăspoon sugăr
• 1 tăblespoon soy săuce
• 2 teăspoons dărk soy săuce
• ¼ teăspoon sesăme oil
• Fresh ground white pepper
• 2 teăspoons cornstărch
• 4 tăblespoons vegetăble oil (divided)
• 1 pound string beăns, ends trimmed ănd cut in hălf
• 3 cloves gărlic, sliced
• 1 tăblespoon Shăoxing wine

Instructions

1. ădd ăll the mărinăde ingredients to the chicken in ă bowl, mix well with your hănds so the chicken ăbsorbs ăll the mărinăde liquid, ănd set ăside.
2. Prepăre the săuce by mixing together ½ cup stock or wăter, 1 teăspoon sugăr, 1 tăblespoon soy săuce, 2 teăspoons dărk soy săuce, ¼ teăspoon sesăme oil, ă pinch of freshly ground white pepper, ănd 2 teăspoons cornstărch.
3. When reădy to cook, preheăt your wok over medium high heăt until it’s ălmost smoking. ădd 2 tăblespoons oil to the wok ănd seăr the chicken until it's just browned. If your wok is ăs hot ăs it should be, the chicken should not stick. Turn off the heăt while you trănsfer the chicken to ă sepărăte bowl. Leăve ăny oil/făt in the wok.
4. ......................
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