Stir Fried Chicken with Green Beans
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Stir Fried Chicken and Green Beans is a quick stovetop meal that uses a sweet and savory homemade sauce to create a delicious family friendly dinner. Use my tips to have juicy chicken, tender crisp green beans, and the perfect sauce every time.
Stir fry was actually one of the very first things I ever learned how to make on my own. My little brother and I were big fans of tossing rice into a skillet with some veggies, an egg, and a splash of soy sauce on the summer days when we had to fend for ourselves at lunch time.
I like to believe my flavors and techniques are a bit more sophisticated now, and we cook up lots of different types of stir fry when I want something quick and easy for dinner. My kids love Asian inspired food like teriyaki pork bites, ramen, and fried rice, so this stir fried chicken and green Beans is a family favorite. My toddler loves the tender but crunchy beans and the sweet, savory sauce that coats his rice. I hope all my fellow foodie families out there will love it too!
Green Bean Chicken Stir Fry Ingredients
I’m betting you’ve already guessed two of the main ingredients, but a bit more goes into making this saucy, delicious stir fry dinner from scratch and creating those irresistible flavors. Below you’ll find ingredient tips and substitution suggestions if needed.
Stir Fry Ingredients
- Chicken Breast – I use 2, boneless, skinless chicken breasts to make enough to serve 4-6 people.
- Green Beans – I always recommend fresh ones if possible. Frozen can work, but do not thaw first. I don’t recommend canned.
- Onion – I love yellow onion in stir fry, white or sweet onions can also work.
- Garlic – Fresh garlic is key! Use 2 large, or 4 small cloves
- Spices – I use a combination of basic pantry spices to season the chicken including ginger and pepper. DO NOT SALT THE CHICKEN!
- Grapeseed Oil – This is my preferred high heat oil, but canola, vegetable, or safflower oil will work.
- Peanuts – This is totally optional, when I have dry roasted peanuts I sprinkle a crushed handful over the top of the finished dish for crunch and flavor. You could also use sesame seeds or crunchy onions.
Sauce Ingredients
- Soy Sauce – This is the entire salt for the whole recipe. Liquid aminos can be used as a gluten free/low-sodium substitution.
- Mirin – This is a sweet and savory Japanese rice cooking wine. I find it really transforms the flavor of the sauce and is worth keeping in your fridge if you like Asian flavors. If not, swap in additional brown sugar instead.
- Rice Wine Vinegar – You definitely need acid, if you don’t have unseasoned rice vinegar, use white vinegar.
- Sesame Oil – Just a splash of this brings a nutty flavor to the sauce.
- Brown Sugar – This helps thicken and sweeten everything. If skipping mirin, you’ll need to use 5 tablespoons instead of the 2 I used.
- Cornstarch – This quickly thickens the sauce so everything doesn’t overcook while trying to reduce it naturally.
How to Make it
You can find detailed instructions in the recipe card below. But I wanted to give you a few key suggestions for making sure your chicken green bean stir fry is delicious, saucy, and perfectly cooked every time.
- Prep ahead – Stir fries move fast, so I like to wash and trim green beans, slice the onions, garlic, and chicken, and assemble the rest of the ingredients on the counter before I turn on my pan.
- Slice, don’t mince – I’ve found that thinly slicing the garlic prevents burning in high heat recipes like this one. You can use a knife, mandolin (carefully), or some garlic presses have a slice option.
- Use a large pan – Everything needs space to cook properly, so use your largest skillet or wok if you have one. I’m using my 12” enameled cast iron skillet, but have also used my 12” stainless steel with equal success.
If you don’t have one large enough, cook in batches so the chicken and beans can sauté, instead of steam. - Whisk the cornstarch into COLD liquid – Dissolving the cornstarch into the sauce ingredients while they’re cold will prevent lumps. If you forget, whisk it into 1 teaspoon of cool water to create a slurry before adding it to the pan.
FAQ’S
I’ve tried to answer all the questions I might have about making stir fried chicken and green beans. If I missed yours, feel free to ask in the comments section below.
Absolutely! Feel free to add carrots, bok choy, or sliced celery. I’d recommend stir frying in batches rather than trying to cook them at the same time as the beans, otherwise it might get soggy.
We’re a saucy household, so this recipe creates plenty to drizzle over any sides and enough that when reheated, the chicken and beans still have plenty of coating. I’d avoid doubling it, or you’d have soup instead, but increasing it by ½ could create enough extra.
Sure, if you want a tighter sauce that clings more instead of spreads, then use up to 2x the amount of cornstarch.
I store it in the fridge and reheat it for leftovers for 3-5 days, if it ever lasts that long.
The best sides for a green bean chicken stir fry is something that will absorb or be coated by the sauce. We use white or brown rice, or ramen or udon style noodles.
You bet! Add sriracha to the sauce to heat it up, or sprinkle red chili flakes over the veggies and chicken while stir frying.
I hope this recipe is as much an instant hit for your foodie family as it was for mine. We love this when we’re craving Asian takeout but want something homemade, hot, fresh, and delicious. Let me know what you think, and check out a few of my other recipes while you’re here. Happy Eating!
- Sweet and Sour Chicken
- Crock Pot Pineapple Pork Loin
- Orange Ginger Pork Chops
- Lemon Soy Chicken Marinade
Stir Fried Chicken with Green Beans
Ingredients
- 2 boneless, skinless chicken breasts
- 10 ounces green beans
- 1 large yellow onion
- 2 large garlic cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 5 tablespoons grapeseed oil divided
- 1/4 cup crushed, unsalted peanuts optional (or use sesame seeds if desired)
Stir Fry Sauce
- 1/3 cup soy sauce
- 1/4 cup mirin*
- 3 tablespoons rice wine vinegar
- 2 tablespoons brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
Instructions
- Slice the chicken breasts into even strips. Thinly slice the onion, garlic, and chop the green beans in half.
- Heat 3 tablespoons of oil in a large, wide, rimmed skillet over medium high heat.
- Season the chicken strips with the ground ginger and pepper.
- Place chicken in an even layer in the hot oil and sear on both sides until cooked through, about 5 minutes.
- Remove the chicken from the pan to a separate plate.
- Add the green beans, garlic, and onions into the hot pan and cook for 7-10 minutes, stirrung occasionally. If the pan appears dry, add up to 2 tablespoons more oil so they can saute properly.
- While the green beans cook, mix all the sauce ingredients in a large bowl until the cornstarch and sugar are dissolved.
- When green beans are tender, but still crisp and the onions are softened and caramelized, reduce the heat to medium and return the chicken to the pan with all of the juices that have accumulated on the plate.
- Pour the sauce over the top and stir to coat. Let it simmer, stirring frequently, until thickened. (There will be extra sauce in the pan).
- Serve with rice or noodles and a large spoonful of sauce over top.
Notes
Nutrition
Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.
Easy, delicious and family loved it