A delicious Chicken Green Bean Stir Fry with Sweet Chili Sauce that combines tender chicken, crisp green beans, and a flavorful sauce for a quick and satisfying meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir Fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon soy sauce
1 tablespoon cornstarch
½ teaspoon garlic powder
¼ teaspoon black pepper
1 tablespoon vegetable oil
1 lb fresh green beans, trimmed
1 medium red bell pepper, sliced
½ medium onion, sliced
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
2 tablespoons vegetable oil
¼ cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon lime juice
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons water
1 tablespoon sesame seeds (for garnish)
2 green onions, sliced (for garnish)
Red pepper flakes, optional (for garnish)
Instructions
Prepare the chicken: Place the chicken pieces in a bowl. Add soy sauce, cornstarch, garlic powder, and black pepper. Toss until evenly coated and let marinate for 10 minutes.
Mix the sauce: In a small bowl, whisk together the sweet chili sauce, soy sauce, honey, rice vinegar, lime juice, sesame oil, cornstarch, and water. Set aside.
Blanch the green beans: Bring a pot of water to a boil. Add the green beans and cook for 3 minutes. Drain and rinse briefly with cold water to preserve their bright green color.
Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden and cooked through. The thickest pieces should reach 165°F. Transfer to a plate.
Stir-fry the vegetables: Add the remaining vegetable oil to the same skillet. Add the onion and bell pepper and stir-fry for 2 minutes.
Add aromatics: Stir in the garlic and ginger. Cook for about 30 seconds until fragrant.
Add the green beans: Add the blanched green beans and stir-fry for another 2–3 minutes until crisp-tender.
Combine everything: Return the cooked chicken to the skillet. Pour in the sweet chili sauce mixture and toss well to coat all the ingredients.
Thicken the sauce: Cook for another 2–3 minutes, stirring frequently, until the sauce becomes glossy and lightly thickened.
Garnish: Sprinkle with sesame seeds, sliced green onions, and red pepper flakes if desired.
Serve: Transfer to a serving dish and enjoy while hot.
Notes
Cut the chicken into evenly sized pieces so they cook at the same rate.
Blanching the green beans first helps them stay tender-crisp and bright green.
Cook the chicken in batches if your skillet is small to prevent steaming.
Stir the sauce again before pouring it into the pan because cornstarch settles at the bottom.
Adjust the sweetness with extra honey or the heat with chili flakes.
For extra crunch, add cashews or roasted peanuts just before serving.