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Easy Chicken and Green Bean Stir Fry: Quick Weeknight Dinner

Close-up of tender pieces of chicken and bright green beans coated in a rich, dark sauce in a white bowl, perfect for chicken and green bean stir fry.
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Make this simple Asian-inspired chicken and green bean stir fry in under 30 minutes. It is a fast, healthy one pan chicken and vegetable meal perfect for busy weeknights.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 pound fresh green beans, trimmed
  • 2 tablespoons vegetable oil, divided
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • Optional: Red pepper flakes for heat
  • Optional: Cooked white rice or noodles for serving

Instructions

  1. Prepare the sauce: In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, and sesame oil. Set aside.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Add the remaining 1 tablespoon of oil to the skillet. Add the minced garlic and grated ginger. Cook for 30 seconds until fragrant.
  4. Add the trimmed green beans to the skillet. Stir fry for 4-6 minutes until they are crisp-tender. If you like softer beans, cook for a few more minutes.
  5. Return the cooked chicken to the skillet with the green beans.
  6. Pour the prepared sauce mixture over the chicken and beans. Bring to a simmer.
  7. Stir the cornstarch slurry again and pour it into the skillet. Stir constantly until the sauce thickens, about 1 minute.
  8. Remove from heat. Add red pepper flakes now if you want spice. Serve immediately over rice or noodles.

Notes

  • For a different flavor, substitute the soy sauce with coconut aminos for a gluten-free option.
  • To keep the green beans crisp, do not overcrowd the pan when stir-frying them. Cook in batches if necessary.
  • You can swap chicken for thinly sliced pork or firm tofu for a protein variation.
  • This recipe makes a great simple Asian chicken dinner that reheats well for lunch the next day.

Nutrition

Find it online: https://miameal.com/chicken-and-green-bean-stir-fry/