It’s 6pm. You’re tired. Dinner needs to happen fast.
This Chicken and Green Bean Stir Fry is your new secret weapon. It uses fresh, crunchy beans and lean protein. You can have a healthy meal on the table in just 25 minutes.
Why You’ll Love This Recipe
This dish is perfect for a busy weeknight dinner when time is short. It delivers a massive protein boost to keep you full and satisfied. The fresh green beans provide a satisfying crunch in every single bite.
You only need one large pan for this recipe. That means minimal cleanup for you after a long day. It is a light, fresh choice for a summer evening or a healthy reset.
Simple Method
Stir-frying is one of the easiest skills for any beginner cook to master. The trick is to have all your ingredients prepped and ready to go. You will sear the chicken first to get it golden and tender.
A quick steam ensures the green beans stay bright and crisp. Then, you simply toss everything in a savory ginger sauce. It is faster than ordering takeout and much better for you.
Ingredients You’ll Need
This recipe relies on fresh produce and simple pantry staples you likely already have.
- 1 lb chicken breast, sliced into thin strips
- 1 lb fresh green beans, trimmed
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1 teaspoon cornstarch
Step-by-Step Directions
- Whisk soy sauce, oyster sauce, chicken broth, and cornstarch in a small bowl to create the sauce.
- Heat vegetable oil in a large wok or skillet over high heat.
- Add chicken strips and stir-fry until cooked through, approximately 5-6 minutes. Remove chicken from pan.
- Add green beans to the pan with a splash of water, cover, and steam for 2 minutes until bright green and crisp-tender.
- Add garlic, ginger, and red pepper flakes to the pan; sauté for 30 seconds until fragrant.
- Return chicken to the pan and pour in the sauce mixture.
- Stir-fry for 1-2 minutes until the sauce thickens and coats the chicken and beans.
- Drizzle with sesame oil and serve immediately.
Best Ways to Enjoy It
Serve this Chicken and Green Bean Stir Fry over fluffy white rice or quinoa. It soaks up the extra savory sauce perfectly. For a low-carb option, try it with cauliflower rice or enjoy it plain.
Set the table and enjoy this nourishing meal with your family. It is colorful, vibrant, and looks beautiful on the plate. Your kids will love the tender chicken and the fun, snappy beans.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. This recipe is fantastic for meal prep lunches the next day. The flavors often deepen and taste even better after sitting.
Reheat it quickly in a skillet over medium heat to keep the beans crisp. Avoid the microwave if you want to maintain the texture of the chicken. You can add a splash of broth if the sauce thickens too much.
Tips for Best Results
- Don’t skip the cornstarch as it creates that glossy restaurant-style sauce.
- Avoid crowding the pan so the chicken sears rather than steams.
- Use frozen green beans if fresh ones aren’t available at the market.
- Prep all your veggies before you turn on the stove heat.
- Add more red pepper flakes if you enjoy a spicy kick.
- Garnish with sesame seeds for a pretty and professional finish.
Ways to Switch It Up
- Swap the chicken for thin slices of flank steak or shrimp.
- Add sliced bell peppers for even more vibrant summer color.
- Use tamari instead of soy sauce for a gluten-free version.
- Top with crushed peanuts or cashews for an extra salty crunch.
Common Questions
Can I use frozen green beans?
Yes, you can use frozen beans if needed. Thaw them first and pat them dry to avoid excess water. They may be slightly softer than fresh beans but still delicious.
Is this recipe gluten-free?
To make it gluten-free, use tamari and a certified gluten-free oyster sauce. Always check your chicken broth label as well. It is very easy to adapt for dietary needs.
I hope this quick stir fry brings a little ease to your busy week. It is a fresh, filling meal that makes healthy eating feel like a treat.
— Katie Wood
Ingredients
- 1 lb chicken breast, sliced into thin strips
- 1 lb fresh green beans, trimmed
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- 1 tablespoon toasted sesame oil
- 2 cloves garlic , minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1 teaspoon cornstarc h
Instructions
- Whisk soy sauce, oyster sauce, chicken broth, and cornstarch in a small bowl to create the sauce.
- Heat vegetable oil in a large wok or skillet over high heat.
- Add chicken strips and stir-fry until cooked through, approximately 5-6 minutes. Remove chicken from pan.
- Add green beans to the pan with a splash of water, cover, and steam for 2 minutes until bright green and crisp-tender.
- Add garlic, ginger, and red pepper flakes to the pan; sauté for 30 seconds until fragrant.
- Return chicken to the pan and pour in the sauce mixture.
- Stir-fry for 1-2 minutes until the sauce thickens and coats the chicken and beans.
- Drizzle with sesame oil and serve immediately.
