Chicken and Green Bean Stir-Fry – Quick, Savory & Packed with Fresh Flavor
This Chicken and Green Bean Stir-Fry is a vibrant, protein-packed meal that comes together in under 30 minutes. Tender chicken breast is sautéed with crisp green beans, garlic, and a savory stir-fry sauce that’s sweet, salty, and just a little spicy. It’s perfect for weeknight dinners, meal prep, or anyone craving a healthy, homemade takeout-style dish. Serve it over rice, noodles, or cauliflower rice for a satisfying and balanced meal that’s full of flavor and freshness.
Equipment
- Wok or large skillet
- Sharp knife & cutting board
- Mixing bowls
- Measuring spoons/cups
- Spatula or tongs
Ingredients
- 1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced
- 2 cups fresh green beans, trimmed
- 1 tbsp vegetable oil (plus more if needed)
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 scallions, sliced (reserve some for garnish)
Sauce:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp chili flakes or sriracha (optional, for heat)
- 1 tsp cornstarch + 2 tbsp water (slurry, for thickening)
- Optional garnish: sesame seeds, lime wedges
Instructions
- Prep Chicken & Beans – Slice chicken thinly for quick cooking. Trim green beans. Optionally, blanch beans in boiling water for 1–2 minutes, then drain.
- Mix Sauce – In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, sesame oil, chili flakes, and cornstarch slurry. Set aside.
- Cook Chicken – Heat oil in a wok/skillet over medium-high heat. Add chicken, stir-fry until golden and nearly cooked through. Remove and set aside.
- Stir-Fry Veggies – In the same pan, add garlic, ginger, and scallions. Cook 30 seconds. Add green beans and stir-fry for 3–4 minutes until crisp-tender.
- Combine – Return chicken to pan. Pour in sauce and toss everything until coated and glossy. Cook 1–2 minutes until chicken is fully cooked.
- Serve – Garnish with scallions, sesame seeds, or lime. Serve hot over rice or noodles.
Notes
- Protein swaps: Try shrimp, beef, pork, or tofu.
- Vegetable variations: Broccoli, zucchini, snow peas, or bell peppers work beautifully.
- Make it spicier: Add fresh chili, extra sriracha, or chili oil.
- Meal prep tip: Store portions in airtight containers with rice for easy grab-and-go lunches.
- Gluten-free: Use tamari instead of soy sauce.