A quick and tasty recipe for Green Bean Chicken Stir-Fry that combines tender chicken with fresh green beans and a flavorful sauce.
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 ½ lbs boneless, skinless chicken breasts, thinly sliced
1 tbsp soy sauce
1 tbsp cornstarch
1 tsp sesame oil
½ tsp black pepper
1 tbsp vegetable oil
3 cups fresh green beans, trimmed
1 small onion, sliced
3 cloves garlic, minced
1 tsp fresh ginger, minced
1 red bell pepper, sliced
¼ cup soy sauce
2 tbsp oyster sauce
1 tbsp honey
½ cup chicken broth
1 tsp cornstarch
½ tsp sesame oil
¼ tsp red pepper flakes, optional
Instructions
Marinate the chicken: Toss the sliced chicken with soy sauce, cornstarch, sesame oil, and black pepper. Let it rest for 10–15 minutes.
Make the sauce: Whisk together soy sauce, oyster sauce, honey, chicken broth, cornstarch, sesame oil, and red pepper flakes.
Cook the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Stir-fry the chicken for 5–6 minutes, until golden and cooked through. Transfer to a plate.
Cook the green beans: Add the green beans to the same skillet and stir-fry for 4–5 minutes. Add a splash of water, cover, and steam for 1–2 minutes until crisp-tender.
Add vegetables: Add onion, bell pepper, garlic, and ginger. Stir-fry for another 2–3 minutes.
Combine: Return the chicken to the skillet and pour in the sauce. Toss everything together and cook for 2–3 minutes, until the sauce thickens and coats the chicken and vegetables.
Serve: Serve hot over steamed white rice and garnish with sesame seeds or sliced green onions if desired.
Notes
For a spicier dish, increase the amount of red pepper flakes.
Feel free to add other vegetables like carrots or broccoli.