Tender chunks of savory chicken dance with crisp green beans in a sauce that’s the perfect blend of savory and spice in this Chicken and Green Beans Stir Fry.
Chicken with Green Beans
You guys, I am telling you. This chicken and green bean stir fry is so good. It balances everything so well. Crisp and tender textures, salty and sweet flavors, and it has just the right amount of lingering heat.
The key to stress-free stir-fry recipes is making sure everything is prepped in advance. Line up every ingredient where you need it before you turn on the heat.
The bulk of the prep time for this recipe is spent slicing and dicing the meat and vegetables. So, give yourself about 15 minutes for prep. Once everything is assembled and ready to cook, the actual cooking time is just a few minutes.
Also, you can use chicken breast instead of thighs if you prefer white meat. But, I have to tell you that, in my opinion, thighs taste so much better in this chicken stir fry.
One of the things I love about this easy chicken stir-fry is that it’s very versatile. You can add more vegetables if you want, like asparagus, broccoli, or mushrooms.
You could add nuts like peanuts or cashews. And, you can dress up each serving with sesame seeds or green onion. Also, if white rice isn’t your thing, then consider using noodles, quinoa, or brown rice for a change.
Chicken and Green Bean Stir Fry
You’ll need the following ingredients to make this recipe:
- boneless skinless chicken thighs
- fresh garlic and ginger
- cornstarch and brown sugar
- red pepper flakes
- soy sauce and chili paste or Sriracha
- green beans and onion
- olive oil and chicken broth
- salt and pepper
Start by placing the bite-sized pieces of chicken, garlic, and ginger in a medium-sized bowl. Then, sprinkle with cornstarch and red pepper flakes. Toss well to coat. Add soy sauce and toss again, then let rest for at least 10 minutes.
In a small bowl, whisk together the light soy sauce, brown sugar, and chili paste and set aside. Then, heat 1 tablespoon of oil in a large skillet over medium-high heat.
Add the chicken mixture to the pan and toss to coat. Then, cook while turning or stirring constantly, until the chicken is browned on the outside and cooked through.
If the chicken gets too dry or sticks to the pan, add a splash of chicken broth. This should take just a few minutes, take care not to overcook the chicken.
Green Beans and Chicken
Transfer the cooked chicken to a plate and then add the remaining tablespoon of oil to the hot pan. Then, add the green beans and the onions and toss to coat. Add ¼ cup of chicken stock and cover with a lid.
Cook covered for 3 minutes, then uncover the green beans, stir, and continue cooking until the liquid has been absorbed. Season with salt and pepper and cook, while stirring frequently.
It should take about 5 minutes, until the green beans are tender-crisp and the water has evaporated. Add another splash of chicken broth, if needed, to scrape up any browned bits from the pan.
Remove from the heat and return the chicken to the pan. Then, stir to combine. Add the soy sauce mixture and stir to combine. Cook about 2 more minutes, until the sauce is thick enough to coat the meat and veggies. Serve chicken and green beans warm on their own or over the grain of your choice.
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Chicken and Green Bean Stir Fry
Ingredients
Chicken Ingredients
- 1½ lbs boneless skinless chicken thighs cut into 1-inch pieces
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced or cut into very thin matchsticks
- 1 tablespoon cornstarch
- ½ tablespoon red pepper flakes
Sauce Ingredients
- 2 tablespoons brown sugar
- 1-2 tablespoons chili paste or Sriracha
- ⅓ cup low-sodium soy sauce
Stir Fry Ingredients
- 2 tablespoons light flavored olive oil divided
- 1 pound green beans cut into 1-1½ inch pieces
- 1 medium onion sliced thin, about 1 cup
- ½ cup chicken broth or stock divided, adjust as needed
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Place the chicken, garlic, and ginger in a medium-sized bowl. Sprinkle with cornstarch and red pepper flakes. Toss well to coat. In a small bowl, whisk together the soy sauce, brown sugar, and chili paste and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken mixture to the pan and toss to coat. Cook while turning or stirring constantly, until the chicken is browned on the outside and cooked through. If the chicken gets too dry or sticks to the pan, add a splash of chicken broth. This should take just a few minutes, take care not to overcook the chicken.
- Transfer the cooked chicken to a plate and then add the remaining tablespoon of oil to the hot pan. Add the green beans and the onions and toss to coat. Add ¼ cup of chicken stock and cover with a lid. Cook covered for 3 minutes.
- Uncover the green beans, stir, and continue cooking until the liquid has been absorbed. Season with salt and pepper and cook, while stirring frequently, for about 5 minutes, until the green beans are tender-crisp and the water has evaporated.
- Add another splash of chicken broth, if needed, to scrape up any browned bits from the pan. Remove from the heat and return the chicken to the pan. Stir to combine.
- Add the sauce mixture and stir to combine. Cook for an additional minute or two, until the sauce coats the meat and vegetables. Serve warm on its own or over rice.
Notes
Nutrition
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