Chicken and Green Bean Stir Fry
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 Bean Stir Fry.
Servings: 5
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
The key to stress-free stir-fry recipes is prepping everything in advance. Make sure that every ingredient is lined up next to the stove before you turn on the heat. The bulk of the prep time for this recipe is spent slicing and dicing the meat and vegetables, give yourself about 15 minutes for the prep time. Once everything is assembled and ready to cook, the actual cooking time is just a few minutes.
Nutrition
Calories: 293kcal · Carbohydrates: 17g · Protein: 31g · Fat: 12g · Saturated Fat: 2g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 6g · Trans Fat: 0.02g · Cholesterol: 129mg · Sodium: 1218mg · Potassium: 677mg · Fiber: 3g · Sugar: 9g · Vitamin A: 896IU · Vitamin C: 14mg · Calcium: 69mg · Iron: 3mg
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