Stir Fry Green Bean Chicken Recipe
If you are looking for a fast, healthy, and incredibly tasty weeknight dinner, this Stir Fry Green Bean Chicken Recipe is perfect. This wonderful meal combines tender, juicy chicken pieces with bright, crisp green beans in a savory, glossy sauce.
Equipment
- Large wok or deep skillet
- Sturdy wooden cutting board
- Sharp chef knife
- Small mixing bowl
- Wire whisk or fork
- Measuring cups and spoons
- Silicone spatula or large spoon
Ingredients
- Boneless, skinless chicken breasts – 1 pound, sliced into thin bite-sized strips
- Fresh green beans – 1 pound, washed, trimmed, and cut into two-inch pieces
- Vegetable oil – 2 tablespoons, divided
- Fresh garlic – 3 cloves, finely minced
- Fresh ginger – 1 teaspoon, peeled and finely grated
- Low-sodium soy sauce – ¼ cup
- Pure honey or brown sugar – 2 tablespoons
- Toasted sesame oil – 1 tablespoon
- Cornstarch – 1 tablespoon
- Cold chicken broth or water – ¼ cup
- Toasted sesame seeds – 1 tablespoon, optional for a beautiful garnish
Instructions
Whisk the Sauce
- Pour the low-sodium soy sauce, honey, toasted sesame oil, cornstarch, and cold chicken broth into a small mixing bowl. Whisk the liquid mixture vigorously with a fork until the cornstarch dissolves completely and no white lumps remain.
Item 2
- Heat one tablespoon of vegetable oil in your large wok or deep skillet over high heat for one minute. Add the thin chicken strips to the hot pan and stir-fry them for five minutes until golden and cooked through.
Remove the Chicken
- Transfer the cooked chicken strips from the hot skillet onto a clean plate using your spatula. Make sure to leave any savory pan juices behind in the wok because they will add incredible depth to your vegetables.
Cook the Aromatics
- Lower the stove heat to medium-high and add the remaining one tablespoon of vegetable oil to the skillet. Toss in the finely minced fresh garlic and grated ginger, stirring constantly for thirty seconds until they smell amazing.
Cook the Beans
- Add the trimmed, fresh green beans directly into the skillet with the sizzling garlic and ginger. Stir-fry the green beans for three minutes, tossing them frequently until they turn a beautiful, bright green color but stay crisp.
Combine the Ingredients
- Return the cooked chicken strips and their resting juices back into the skillet with the green beans. Give the food a quick stir with your spatula to distribute the ingredients evenly across the hot pan.
Pour the Sauce
- Give your prepared sauce mixture a final stir, then pour it directly over the chicken and green beans. Stir everything continuously for one minute while the sauce bubbles gently and thickens into a shiny, beautiful glaze.
Garnish and Serve
- Turn off the stove heat completely as soon as the savory sauce coats every piece of food evenly. Sprinkle the optional toasted sesame seeds over the top of the dish and serve your fresh stir fry immediately.
Notes
Thighs Alternative: You can use boneless, skinless chicken thighs instead of breasts if you prefer a juicier, more tender meat texture.Dry Vegetables: Make sure your green beans are completely dry after washing them so they stir-fry properly instead of steaming in the pan.Storage: Transfer the leftovers into an airtight glass or plastic container and store it in the refrigerator for up to four days.Reheating: Reheat individual portions in a microwave-safe bowl for two minutes, or refresh by tossing in a hot skillet with a splash of water for three minutes.Freezing Warning: Avoid freezing this recipe because the fresh green beans will lose their wonderful crunch and become mushy when thawed.