Description
Quick and healthy chicken stir fry with crisp green beans in savory garlic-ginger sauce. Ready in 20 minutes!
Ingredients
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- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
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- 1 lb fresh green beans, trimmed and cut into 2-inch pieces
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- 3 cloves garlic, minced
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- 1 tbsp fresh ginger, minced or grated
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- 3 tbsp soy sauce (or tamari for gluten-free)
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- 1 tbsp oyster sauce
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- 1 tbsp cornstarch
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- 2 tbsp vegetable oil (divided)
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- 1 tsp sesame oil
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- ¼ cup chicken broth or water
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- 1 tsp sugar
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- Salt and pepper to taste
Instructions
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.
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.
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.
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.
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.
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.
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.
Notes
Cut chicken uniform size for even cooking.
Don’t overcrowd the pan or ingredients will steam instead of stir-fry.
Green beans should stay crisp, not soft.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian