Chicken and Green Beans Stir Fry is made with an irresistible stir fry sauce. It features blistered green beans that even picky eaters won't be able to resist! Pair with rice for an easy 30 minute meal.
If you love ground chicken and veggie stir fries, then try my chicken keema matar recipe next!
This chicken and green beans stir fry is seriously good! Sweet, salty with a hint of spice like the black pepper chicken recipe.
I adopt a classic Chinese cooking technique known as dry frying, or Gan Bian, which is a method between pan searing and deep frying.
It requires less oil and the vegetables or meat is cooked for a longer time developing a smoky flavor with a crispy and charred exterior.
In this chicken and green beans stir fry recipe, the beans are pan fried with oil until they are perfectly charred and blistered, then tossed with ground chicken, garlic, ginger and a flavorful Asian sauce for chicken.
A super quick one pan Chinese chicken dinner idea if you have some cooked rice on hand. Or make a batch over the weekend and meal prep for the week.
Jump to:
Why you'll love it?
- Made in one pan
- Crisp yet tender vegetable
- Flavorful
- 30 minute dinner
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Ground chicken - I used one pound of ground chicken, however ground turkey or pork will be a great substitution.
- Green beans - You need fresh beans cut into 1 inch pieces, which might be the only time consuming part. Here's a tip to speed it up: line up several beans and chop them simultaneously.
- Aromatics - Chopped onion, garlic and ginger adds flavor and texture.
- Oil - I prefer to use a flavorless oil such as vegetable or corn oil.
Chicken stir fry sauce ingredients
- Soy sauce - For salt and a bit of flavor. Use all-purpose soy sauce and not dark variety.
- Sweet chili sauce - Also labelled as Thai sweet chili sauce or Asian sweet chili sauce, it’s a sweet, savory, tangy and spicy sauce made using red chilies, garlic, ginger, sugar and vinegar.
- Honey - For a little sweetness and to balance the umami and salty soy. You can substitute with sugar or maple syrup.
- Cooking wine - It’s a secret ingredient that makes recipes truly taste like what you get at Chinese restaurants.
- Red pepper flakes - A bit of heat to balance the sweet and salty flavors.
Pro tip : If you don't have cooking wine a good substitute is Mirin, a Japanese sweet cooking wine. If you use this, reduce honey called for in the recipe because Mirin is much sweeter than Chinese cooking wine.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Want To Save This Recipe?
Enter your email below, and we’ll send the link straight to your inbox. Plus, you'll get more creative recipe ideas every Sunday!
Tip: Thoroughly pat the green beans dry before cooking.
Tip to cook perfect green beans
- Make sure the pan is heated until very hot.
- Once you add the green beans, do not stir them often so they will have enough time to char.
- Remove from heat when the green beans are charred yet slightly firm inside, as they'll continue cooking when stir-fried with the chicken. By then, they'll be perfectly cooked—softened but still retaining a satisfying crispness.
How to serve?
Easy stir fry recipes, like the shrimp and broccoli stir fry or this dish are always perfect with cooked white or brown rice to soak up the amazing stir fry sauce.
Storage & Reheating
I always prefer to make a big batch of this chicken and green beans stir fry, so I can have some leftovers for lunch the next day. Let it cool completely before refrigerating in an airtight container for 3 to 4 days.
To reheat - Microwave it until thoroughly heated or heat it on the stovetop with a teaspoon of water to help the sauce reach the desired shine.
Pro tip: This dish is perfect for meal prepping. Simply spoon the cooked chicken and green beans stir fry over rice into meal prep containers and refrigerate for the week ahead.
More Asian chicken recipes
Chicken and Green Beans Stir Fry
Equipment
Ingredients
Sauce
- 2 tablespoons soy sauce
- 2 tablespoons Sweet chili sauce
- 2 tablepsoons Chinese cooking wine
- 2 tablespoons Honey
- ½ teaspoon red pepper flakes or use more
Chicken and green beans
- 3 tablespoons vegetable oil, divided
- ½ pound green beans cut into 2-inch chunks
- 1 medium red onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon finely chopped ginger
- 1 pound ground chicken
Instructions
Make sauce
- Add all sauce ingredients together into a small bowl and stir well until honey is dissolved. Keep aside.
Stir fry
- Heat a large skillet over high heat with the oil.
- Add green beans and cook stirring occasionally, until green beans get dark spots and are cooked but firm (3 to 4 minutes). Remove using a slotted spoon to a seperate bowl.
- Into the same pan over medium-high heat, add chopped onion, garlic and ginger. Cook stirring for about 2 minutes, until it begins to get golden.
- Stir in ground chicken, cook stirring every few minutes, breaking the lumps. Continue cooking until chicken is cooked completely, 5 to 6 minutes.
- Add the cooked green beans and sauce (stir before using), increase heat to high and saute until all liquid evaporates.
- Serve with cooked rice.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
The recipe is inspired/adapted/modified from Epicurious / Recipe tin eats / NY times
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting kitchenathoskins.com
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Kelly @ Kelly Lynns Sweets and Treats
I know my son and hubby would love this for sure. Plus I love meal prepping....makes life so easy for me on busy weeknights!!
Kim Lange
I need to do more meal prepping! I love every one of your versions! it looks good and it tastes good, so I'm all for healthy and super yummy!
heather (delicious not gorgeous)
this sounds so flavorful! and it has everything that i look for in a well rounded meal - protein, veggies and carbs (:
Katherine | Love In My Oven
This looks so easy! I know my kids would gobble it up - they love the honey and soy flavours. I need to pick up some more sweet chili sauce!!
Molly
This was a great recipe. I used ginger garlic paste from the Indian grocery instead of fresh garlic and ginger because I was out and it was a great substitute. I also used chili garlic sauce in place of chili flakes, I could even double or triple the chili and it would still be really good (and I'm not a big one for heat) but I didn't because I wanted my littles to eat it. Also added steamed edamame. Great addition. double the recipe for a yummy dinner AND meal prep.