Chicken and Green Bean Stir Fry

Chicken and Green Bean Stir Fry is the ultimate weeknight dinner that brings restaurant-quality Asian flavors to your table in just 22 minutes! This vibrant dish combines tender chicken pieces with crisp-tender green beans in a savory garlic-ginger sauce.

Why You’ll Love This Recipe

• Ready in just 22 minutes from start to finish
• Crisp-tender green beans maintain perfect crunch while soaking up flavor
• Healthier than takeout with fresh ingredients you can pronounce
• One-pan cooking means minimal cleanup on busy weeknights
• Easily customizable for different spice levels and dietary needs

Equipment Needed

• Large wok or 12-inch skillet
• Sharp knife and cutting board
• Small mixing bowl for sauce
• Measuring spoons and cups
• Spatula or wooden spoon

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Ingredients You’ll Need

• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• 1 lb fresh green beans, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced or grated
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp oyster sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil (divided)
• 1 tsp sesame oil
• ¼ cup chicken broth or water
• 1 tsp sugar
• Salt and pepper to taste

Ingredient Notes

Chicken Breast: Cut into uniform bite-sized pieces for even cooking. You can also use chicken thighs for more flavor and juiciness—they’re more forgiving if slightly overcooked.

Green Beans: Fresh green beans are essential for that perfect crisp-tender texture. Frozen green beans become too soft and don’t have the same snap. Look for bright green, firm beans at the store.

Garlic and Ginger: Fresh is absolutely key here! These aromatics are the flavor foundation. Grating the ginger on a microplane gives you the best texture and most intense flavor.

Oyster Sauce: This thick, savory sauce adds incredible umami depth. Find it in the Asian section of most grocery stores. For vegetarian, use mushroom-flavored stir-fry sauce.

Cornstarch: The secret to that glossy, restaurant-style sauce that clings to every piece of chicken and bean. Don’t skip it!

Step-by-Step Instructions

Step 1: Prep Your Ingredients

Cut the chicken breast into uniform bite-sized pieces, about 1-inch cubes. Season lightly with salt and pepper. Trim the green beans and cut them into 2-inch pieces for easy eating. Mince the garlic and ginger—having everything ready before you start cooking is key for stir-frying success.

Step 2: Make the Sauce

In a small bowl, whisk together the soy sauce, oyster sauce, chicken broth, sugar, and cornstarch until the cornstarch is completely dissolved. This ensures a smooth sauce without lumps. Set this aside—you’ll need it to come together quickly once you start cooking.

Step 3: Cook the Chicken

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until it’s shimmering hot. Add the chicken pieces in a single layer and let them sit undisturbed for 2-3 minutes to get a nice golden sear. Then stir-fry for another 3-4 minutes until the chicken is cooked through and golden brown all over. Remove the chicken to a plate and set aside.

Step 4: Stir-Fry the Green Beans

Add the remaining tablespoon of oil to the same pan. Toss in the green beans and stir-fry over high heat for 3-4 minutes. You want them to get slightly charred in spots while staying crisp-tender—not soft and mushy. They should still have a satisfying crunch when you bite into them.

Step 5: Add Aromatics

Push the green beans to the sides of the pan, creating a well in the center. Add the minced garlic and ginger to the center and cook for about 30 seconds, stirring constantly until incredibly fragrant. Be careful not to burn them—they should smell amazing but not turn brown.

Step 6: Combine and Sauce

Return the cooked chicken to the pan with the green beans. Give your sauce mixture a quick stir (the cornstarch settles), then pour it over everything. Toss everything together vigorously for 1-2 minutes until the sauce thickens and coats every piece of chicken and bean with a beautiful glossy sheen.

Step 7: Finish and Serve

Drizzle the sesame oil over the stir fry and give it one final toss. The sesame oil adds that authentic Asian restaurant aroma and flavor. Serve immediately over steamed white rice, brown rice, or cauliflower rice for a low-carb option.

Pro Tips & Cooking Hacks

• Cut chicken into uniform pieces so they cook evenly—no raw or overcooked bits
• Don’t overcrowd the pan or you’ll steam instead of stir-fry—cook in batches if needed
• Keep heat HIGH throughout cooking for that authentic wok flavor and texture
• Have all ingredients prepped before you start—stir frying moves FAST!
• Stir the sauce before adding it to redistribute the cornstarch that settled at the bottom

Tips & Variations

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium-high heat to restore the texture—microwaving makes the beans soggy.

Make-Ahead: You can prep all the ingredients (cut chicken, trim beans, make sauce) up to a day ahead. Store everything separately in the fridge, then stir-fry when ready to eat.

Spice It Up: Add red pepper flakes, sriracha, or sliced Thai chilies for heat. A teaspoon of chili garlic sauce in the sauce mixture works beautifully too.

Serving Suggestions

Serve this stir fry over fluffy jasmine rice or brown rice to soak up all that delicious sauce. For a complete meal, add a side of egg drop soup or hot and sour soup. Spring rolls or potstickers make excellent appetizers. Finish with fortune cookies or fresh orange slices for a fun Chinese restaurant experience at home.

Common Mistakes

• Cooking over medium heat instead of high—you need that fierce heat for proper stir-frying
• Overcooking green beans until they’re mushy—they should stay crisp-tender with a snap
• Adding garlic too early—it burns quickly, so add it near the end
• Not having everything prepped first—once you start, there’s no time to stop and chop

What to Serve With Chicken and Green Bean Stir Fry

This stir fry pairs perfectly with steamed white or fried rice for a classic combination. Add some wonton soup or egg drop soup as a starter for a complete Chinese dinner experience. For extra vegetables, serve alongside sesame noodles or a simple cucumber salad with rice vinegar. Crab rangoon or vegetable spring rolls make the meal feel extra special.

Frequently Asked Questions

Can I use frozen green beans?

Fresh green beans are best for the right texture. Frozen beans release too much water and become mushy instead of staying crisp-tender.

What if I don’t have oyster sauce?

You can substitute with hoisin sauce mixed with a bit of soy sauce, though the flavor will be slightly different. Mushroom-flavored stir-fry sauce works for vegetarian versions.

Can I make this gluten-free?

Yes! Use tamari or coconut aminos instead of soy sauce, and make sure your oyster sauce is gluten-free (or use a GF substitute).

Why is my sauce watery instead of thick?

Make sure you stir the sauce right before adding it—cornstarch settles at the bottom. Also, the sauce needs a minute or two of cooking to activate the cornstarch and thicken properly.

Can I add other vegetables?

Absolutely! Bell peppers, snap peas, carrots, or broccoli all work great. Just adjust cooking times based on how long each vegetable takes to cook.

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