Easy Chicken and Green Bean Stir Fry (30-Minute Meal)
It is 6pm on a busy Tuesday. You are tired and need dinner fast. This chicken and green bean stir fry is your answer.
It is light, fresh, and incredibly satisfying. You will love how quickly it comes together. It delivers a burst of flavor in every single bite.
Why You’ll Love This Recipe
This recipe is a total winner for busy summer weeknights. It takes less than 30 minutes from start to finish. The chicken stays tender while the beans keep their crunch.
It is a nutritious, high-protein meal that feels light. Your whole family will enjoy the savory ginger-garlic glaze. It uses simple pantry staples you likely already have.
Simple Cooking Steps
Making this dish is very straightforward and stress-free. You start by whisking a simple savory sauce. Then, you sear the vegetables and meat separately. This ensures everything has the perfect texture. Finally, you toss it all together until glossy.
Ingredients You’ll Need
This recipe uses fresh summer produce at its best. Most other items are basic pantry staples.
- 1 lb boneless skinless chicken breasts, sliced into thin strips
- 12 oz fresh green beans, trimmed and halved
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup soy sauce
- 1/2 cup chicken broth
- 1 tbsp cornstarch
- 1 tbsp brown sugar
- 1 tsp toasted sesame oil
- 1/4 tsp crushed red pepper flakes
Step-by-Step Directions
- In a small bowl, whisk the sauce ingredients until smooth.
- Heat 1 tablespoon of oil in a large skillet.
- Stir-fry green beans for 3-4 minutes until tender-crisp.
- Remove beans and set them aside for later.
- Add remaining oil and heat the skillet to high.
- Cook chicken strips for 2-3 minutes per side.
- Add garlic and ginger and sauté until fragrant.
- Return the green beans to the hot skillet.
- Pour the sauce over the chicken and beans.
- Toss for 1-2 minutes until the sauce thickens.
- Serve immediately over steamed rice or noodles.
Best Ways to Enjoy It
Serve this dish immediately while it is piping hot. It is delicious over a bed of steamed jasmine rice. You could also use brown rice or rice noodles. Add a sprinkle of sesame seeds for a restaurant-quality finish. It is the perfect healthy reset meal.
Storage & Reheating
You can store leftovers in an airtight container. They stay fresh in the fridge for three days. To reheat, use a skillet over medium heat. Add a splash of water to loosen the sauce. This recipe is also great for Sunday meal prep lunches.
Tips for Best Results
- Dry your green beans thoroughly before cooking them.
- Cut your chicken into even, thin strips for uniform cooking.
- Make sure your skillet is very hot before adding meat.
- Don’t overcook the garlic or it might turn bitter.
- Whisk the sauce again right before pouring it in.
- Use fresh ginger for the best possible flavor profile.
- Double the sauce if you like extra for your rice.
- Add a handful of fresh summer peppers for extra color.
Ways to Switch It Up
- Swap chicken for firm tofu for a plant-forward meal.
- Add sliced bell peppers for more color and crunch.
- Use honey instead of brown sugar for a milder sweetness.
- Add extra red pepper flakes if you love high heat.
Common Questions
Can I use frozen green beans?
Yes, you can use frozen beans if needed. Thaw them completely and pat them very dry first. They may be slightly softer than fresh beans.
Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce. Also, ensure your chicken broth is certified gluten-free. It tastes just as delicious this way.
I hope this quick chicken and green bean stir fry brings ease to your kitchen. It is the perfect way to enjoy fresh summer produce. Give it a try tonight and feel the difference.
— Clara
Ingredients
Method
- In a small bowl, whisk together the soy sauce, chicken broth, cornstarch, brown sugar, sesame oil, and red pepper flakes until smooth.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
- Add the green beans to the skillet and stir-fry for 3 to 4 minutes until they are tender-crisp and slightly charred, then remove them and set aside.
- Add the remaining 1 tablespoon of oil to the same skillet and increase heat to high.
- Add the chicken strips in a single layer and sear for 2-3 minutes per side until browned and cooked through.
- Add the minced garlic and ginger to the chicken and sauté for 30 seconds until fragrant.
- Return the green beans to the skillet.
- Whisk the sauce mixture once more and pour it over the chicken and beans.
- Toss constantly for 1 to 2 minutes until the sauce has thickened and coats the ingredients glaze-like.
- Serve immediately over steamed rice or noodles.
