Step 1Combine 1 lb. of 1 lb., 2 finely grated garlic cloves. Cut into bite-sized pieces skinless and boneless chicken breasts. 1 Tbsp. Cornstarch and 1/2 tsp. Diamond Crystal or 1/4 teaspoon. Morton kosher in a medium-sized bowl; season with freshly grated pepper. Toss the chicken until it is coated. (Your hands are best for this). Step 2Mix together 3 Tbsp. gochujang (Korean hot pepper paste), 1 Tbsp. mirin, 1 Tbsp. 1 Tbsp. seasoned rice vinegar soy sauce, 1 Tbsp. In a small bowl, combine 1 Tbsp. Set aside the sauce. Step 3Cut 5 scallions into 1 1/2″ pieces. Set aside the white and pale-green pieces. Set aside dark green pieces separately. Step 4Heat 1 tbsp. In a large skillet, heat vegetable oil until it shimmers. Reduce heat to medium high and add 12 oz. haricots vertes or green beans, trimmed and halved across, with white and pale-green scallion pieces. Cook, unattended, for 2 minutes. Toss and cook, unattended, until vegetables have charred spots and are tender, another 1-2 minutes. Add the remaining 4 cloves of garlic, finely shredded, and the reserved dark green scallion. Stir often and cook until fragrant. Transfer green bean mixture onto a large platter. Step 5Heat the remaining 2 Tbsp. In the same pan, heat vegetable oil on medium-high. Step 6Reduce the heat to medium, and return the green bean mixture to the pan. Add the reserved sauce to the pan and stir often until it starts to cling onto the chicken and green beans. This should take 1-2 minutes. Remove pan from heat. Add 1 tsp. Step 7Mound the stir-fry onto a plate and top it with the thinly sliced scallion that you have reserved. If desired, serve with steamed rice.
