Chicken and Green Bean Stir-Fry
Chicken and Green Bean Stir-Fry is a quick and tasty dish that brings together tender chicken pieces and crisp green beans all coated in a simple, flavorful sauce. The green…
Tip: save now, cook later.Chicken and Green Bean Stir-Fry is a quick and tasty dish that brings together tender chicken pieces and crisp green beans all coated in a simple, flavorful sauce. The green beans add a fresh crunch, while the chicken soaks up all the savory goodness, making each bite satisfying and light.
I love making this stir-fry when I need a speedy dinner that still feels home-cooked. What’s great is that it only takes a few ingredients and very little time to pull together, which means less fuss and more time to relax. When I add a splash of soy sauce and a sprinkle of garlic, the flavors just come alive in the pan.
For me, serving this over steamed rice or noodles is the perfect way to enjoy the meal. It’s one of those dishes that feels comforting but never heavy. Plus, it’s great for using up fresh green beans, which I always have on hand in the summer. It’s simple, fresh, and just the right kind of tasty weeknight treat.
Key Ingredients & Substitutions
Chicken: I like using boneless skinless chicken breast for a lean option, but thighs work great too if you want juicier, more flavorful bites.
Green Beans: Fresh green beans give a nice crunch. If out of season, you can substitute snap peas or asparagus for a similar texture.
Sauces: Soy sauce and oyster sauce add great umami flavor. For a vegetarian version, use mushroom soy sauce and a splash of hoisin instead of oyster sauce.
Spices: Dried red chilies add heat, but you can skip or swap for chili flakes if you prefer milder spice.
How Do You Get Chicken and Green Beans Tender But Not Overcooked?
Quick cooking over high heat is key. Here’s how:
- Slice chicken thin to help it cook fast and stay tender.
- Cook chicken first, remove it, then cook green beans separately to keep their crunch.
- Return chicken to pan just at the end to heat through without drying out.
- Stir-fry in a hot pan with a little oil to seal in juices and get a nice slight browning.
This method keeps the green beans bright and crisp and the chicken juicy and flavorful.
Equipment You’ll Need
- Wok or large skillet – great for high-heat cooking and tossing ingredients quickly.
- Sharp chef’s knife – makes slicing chicken and trimming green beans easy and safe.
- Cutting board – a sturdy board helps keep your workspace organized.
- Spatula or wooden spoon – perfect for stirring and flipping during the stir-fry.
- Small bowl – to mix sauces and keep them ready for pouring in.
Flavor Variations & Add-Ins
- Try shrimp instead of chicken for a light seafood twist that cooks quickly.
- Add sliced bell peppers or snap peas for extra color and crunch.
- Stir in a teaspoon of sesame oil at the end for a nutty aroma and deeper flavor.
- Use hoisin sauce along with soy sauce for a touch of sweetness and richness.
How to Make Chicken and Green Bean Stir-Fry?
Ingredients You’ll Need:
- 2 tablespoons vegetable oil (or any neutral cooking oil)
- 1 lb (450g) boneless, skinless chicken breast or thigh, sliced thinly
- 12 oz (340g) fresh green beans, trimmed
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 small onion, sliced
- 2-3 dried red chilies (optional, adjust for spice)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce (for color, optional)
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/4 cup water or chicken broth
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
How Much Time Will You Need?
This dish takes about 10 minutes of prep and just 10 minutes to cook. So in roughly 20 minutes, you have a fresh and tasty stir-fry ready to enjoy!
Step-by-Step Instructions:
1. Prep the Ingredients:
Slice the chicken into thin, bite-sized strips. Trim the ends off the green beans and wash them well. Mince the garlic and ginger, and slice the onion. Have your dried chilies ready if you want a little heat.
2. Cook the Chicken:
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken strips and stir-fry until they turn golden and are cooked through, about 4-5 minutes. Then take the chicken out of the pan and set it aside.
3. Stir-Fry the Aromatics and Green Beans:
In the same pan, add the remaining oil. Toss in the garlic, ginger, onion, and dried chilies. Stir-fry for 1-2 minutes until you smell that lovely aroma. Add the green beans and cook for another 3-4 minutes, stirring often, until the beans are tender yet crisp.
4. Combine and Sauce:
Put the chicken back in the pan and mix it with the green beans. In a small bowl, blend the soy sauce, oyster sauce, dark soy sauce (if using), sugar, black pepper, and water or broth. Pour this sauce mixture over the chicken and veggies. Stir everything so it’s evenly coated.
5. Optional Thickening and Finish:
If you like a thicker sauce, stir in the cornstarch mixed with water and keep cooking for another minute until the sauce thickens a bit. Taste and adjust the seasoning if necessary. Serve hot over rice or noodles and enjoy your delicious stir-fry!
Can I Use Frozen Green Beans Instead of Fresh?
Yes, you can! Just thaw the green beans completely and pat them dry before cooking to avoid excess moisture in the pan. They might be a bit softer, so reduce cooking time slightly to keep some crunch.
What Can I Substitute for Oyster Sauce?
If you don’t have oyster sauce, try using hoisin sauce or a mix of soy sauce with a little mushroom sauce for a similar umami flavor. For a vegetarian option, mushroom-based sauces work well too.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or microwave, stirring occasionally to reheat evenly without drying out the chicken.
Can I Make This Stir-Fry Spicier or Milder?
Absolutely! Adjust the number of dried red chilies according to your spice tolerance, or swap them for chili flakes or fresh chili peppers. To make it milder, simply omit the chilies altogether.
