A quick and flavorful Easy Thai Chili Chicken Stir Fry with Crisp Green Beans recipe that is perfect for a weeknight meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir Fry
Cuisine:Thai
Diet:Gluten Free
Ingredients
Scale
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, sliced into thin strips
2 cups fresh green beans, trimmed
1 red bell pepper, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon chili paste (adjust to taste)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/4 cup chopped fresh cilantro (for garnish)
Cooked jasmine rice (for serving)
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the green beans and red bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Add the minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.
In a small bowl, whisk together the soy sauce, honey, chili paste, rice vinegar, and sesame oil. Pour this sauce over the vegetables in the skillet.
Return the cooked chicken to the skillet and toss everything together until well coated in the sauce. Cook for an additional 2-3 minutes to heat through.
Serve the stir fry over cooked jasmine rice and garnish with fresh cilantro.
Notes
For extra crunch, add a handful of cashews or peanuts before serving.
Substitute the chicken with tofu or shrimp for a different protein option.