Chicken and Green Bean Stir-Fry – A Quick and Savory Weeknight Dinner

There’s something beautifully comforting about a simple, skillet-cooked dish that comes together in under 30 minutes and still delivers on flavor. This Chicken and Green Bean Stir-Fry is a shining example — tender strips of chicken, crisp-tender green beans, all coated in a rich, garlicky soy-based sauce.

Popular in many Asian cuisines, stir-fried chicken and vegetables have long been a staple for their balance of protein and freshness. This version highlights the natural sweetness of green beans paired with the savory depth of chicken. The sauce is flavorful without overpowering, letting each ingredient shine.

Whether you’re looking for a fast weeknight meal or something to serve over fluffy jasmine rice or noodles, this Chicken and Green Bean recipe is hearty, healthy, and full of flavor.

Ingredients Overview

Every component in this dish plays an important role in building layers of flavor and texture. Here’s what you’ll need and why it matters:

• Boneless, Skinless Chicken Breast or Thighs: Both options work well. Chicken breasts are leaner, while thighs offer more flavor and stay juicier during cooking. Cut the meat into thin strips for quick, even cooking.

• Fresh Green Beans: Crisp, slightly sweet, and vibrant. Trim the ends and keep them whole or cut in half. Fresh green beans provide the ideal texture — crisp but tender when stir-fried. Frozen green beans can be used if blanched first to maintain their bite.

• Garlic and Ginger: These aromatics form the base of the stir-fry’s flavor. Minced fresh garlic and grated ginger add warmth and depth, infusing the oil before the other ingredients are added.

• Soy Sauce (Light and Dark): A combination of light soy sauce for saltiness and dark soy sauce for color and umami creates a balanced sauce. Use tamari for a gluten-free version.

• Oyster Sauce: This adds a savory, slightly sweet complexity and a signature stir-fry gloss. Vegetarian versions are available and can be substituted.

• Sesame Oil: Just a small drizzle goes a long way in adding nutty fragrance. Always add sesame oil at the end to preserve its aroma.

• Cornstarch: Used to marinate the chicken and to thicken the sauce, cornstarch gives the chicken a velvety texture when stir-fried.

• Neutral Cooking Oil: Use high-smoke-point oils like canola, avocado, or peanut oil to stir-fry without burning.

• Optional Chili Flakes or Sliced Red Chili: For a touch of heat, add chili flakes or fresh chili to the garlic and ginger during cooking.

Step-by-Step Instructions

1. Marinate the Chicken
   In a bowl, combine sliced chicken with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and a splash of sesame oil. Let it sit for 10–15 minutes. This brief marinade tenderizes the meat and helps it brown beautifully.

2. Prep the Sauce
   In a small bowl, mix together 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of cornstarch, and ¼ cup of water. Stir until smooth and set aside.

3. Blanch the Green Beans (Optional for extra crunch)
   Bring a pot of salted water to a boil and blanch the green beans for 2–3 minutes until they turn bright green. Immediately transfer them to ice water to stop the cooking. Drain well.

4. Sear the Chicken
   Heat 1–2 tablespoons of oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer. Sear without moving for 1–2 minutes to get some browning, then stir-fry until cooked through, about 5–6 minutes total. Remove and set aside.

5. Sauté the Aromatics
   In the same pan, add a bit more oil if needed. Add minced garlic and grated ginger. Sauté for 30 seconds until fragrant, being careful not to burn them.

6. Add the Green Beans
   Toss the green beans into the pan with the garlic and ginger. Stir-fry for 3–4 minutes until they begin to blister but still retain their bite.

7. Combine and Sauce
   Return the chicken to the pan. Stir everything together, then pour in the prepared sauce. Toss to coat and let it bubble for 1–2 minutes until the sauce thickens and clings to the chicken and green beans.

8. Finish with Sesame Oil
   Turn off the heat and drizzle with sesame oil for a final burst of aroma. Toss once more and serve immediately.

Tips, Variations & Substitutions

• Protein Options: Swap chicken for sliced beef, shrimp, or tofu. For a vegetarian version, use tempeh or seared mushrooms.

• Add More Veggies: Bell peppers, snow peas, or baby corn can be added for extra crunch and color.

• Low-Sodium Diet? Use low-sodium soy sauce and skip the added salt.

• No Oyster Sauce? Hoisin sauce or mushroom stir-fry sauce can work as substitutes.

• Gluten-Free: Use tamari in place of soy sauce and ensure your oyster sauce is gluten-free.

• Blanching Beans: While optional, blanching before stir-frying helps green beans stay vivid and tender-crisp.

• Make it Spicy: Add chili garlic sauce, red pepper flakes, or sliced bird’s eye chili for heat.

Serving Ideas & Occasions

This Chicken and Green Bean Stir-Fry is incredibly versatile. Serve it over:

• Steamed Jasmine or Basmati Rice: A fluffy base that soaks up the sauce perfectly.

• Noodles: Try lo mein or rice noodles tossed with sesame oil.

• Cauliflower Rice: For a low-carb option.

• Quinoa or Brown Rice: For a wholesome twist.

Perfect for:

• Busy weeknights

• Meal prepping lunches

• Casual family dinners

• Light yet satisfying takeout-style meals at home

The dish brings warm, comforting aromas to the kitchen and feels nourishing without being heavy.

Nutritional & Health Notes

Chicken and green beans offer a balanced plate of protein and fiber. Chicken provides lean protein, important for muscle maintenance and satiety. Green beans are rich in vitamin C, K, and folate, along with dietary fiber that aids digestion.

This recipe is relatively low in saturated fat and sugars. For an even healthier spin:

• Use less oil or switch to heart-healthy avocado oil.

• Serve with whole grains.

• Skip added sugar in sauces (some recipes include a teaspoon — this version doesn’t need it).

Portion control is simple, and the dish is satisfying enough to prevent overeating thanks to the balance of macronutrients.

FAQs

Q1: Can I use frozen green beans instead of fresh?
Yes, you can use frozen green beans. For best texture, thaw them completely and pat dry before cooking. You can also blanch them briefly in boiling water to help revive some of their crunch.

Q2: What cut of chicken is best for stir-fry?
Chicken thighs are more forgiving and flavorful, staying juicy during high-heat cooking. However, if you prefer leaner meat, chicken breast sliced thinly against the grain works well too.

Q3: How do I keep the chicken tender and not dry?
Marinate the chicken in soy sauce and cornstarch, and avoid overcooking. High heat and quick stir-frying are key. If using breast meat, cook until just opaque and immediately remove from the pan.

Q4: Is this dish suitable for meal prep?
Absolutely. This stir-fry stores well in the fridge for up to 4 days. Keep it in an airtight container. Reheat gently in a skillet or microwave to retain the texture of the green beans.

Q5: Can I make this dish vegetarian?
Yes. Replace the chicken with tofu or tempeh. Use mushroom or vegetarian oyster sauce, and tamari for a plant-based version. Sauté the tofu until golden before adding the beans.

Q6: What can I use instead of oyster sauce?
Try hoisin sauce for a sweeter twist, or mushroom sauce for a more savory umami flavor. You can also mix soy sauce with a touch of molasses or brown sugar for a quick homemade alternative.

Q7: What’s the best oil for stir-frying?
Use oils with a high smoke point such as peanut oil, canola, or avocado oil. These can handle the high heat needed for a proper stir-fry without breaking down or smoking too early.

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