Green Bean Chicken Stir Fry Recipe

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This deliciously flavorful chicken green bean stir fry will be your new favorite dinner recipe! Made with a wonderful sauce of hoison, soy, honey, and sesame you're going to love the bold, rich flavor.

Make sure to try my Ground Pork Bok Choy Stir Fry as well!

Chicken green bean stir fry with white rice in a white bowl with a silver fork.

Green Bean Chicken Stir Fry Features

This flavorful meal will be a hit with the whole family! It combines several sauces and aromatics for a classic stir fry dish.
A versatile recipe that lends itself to lots of substitutions - see notes on other vegetables you can use below.
Ready in about 40 minutes, this is a meal well worth making!

Ingredients for green bean and chicken stir fry in bowls on a marble background.

Chicken Stir Fry Ingredients

Chicken Thighs - I recommend using boneless skinless chicken thighs for this recipe. They cook so easily and have great flavor.
Soy Sauce - adds wonderful umami flavor and saltiness to the chicken. Helps tenderize the chicken as well.
Shaoxing Wine (or dry sherry) - this is optional, but it adds great flavor if you have it on hand or if you have a nearby Asian grocery store.
Cornstarch - essential for creating a crispness to the exterior of the chicken and thickening up the sauce.
Neutral Oil - I recommend using a vegetable or canola oil to cook the chicken and beans.
Green Beans - you can use fresh or frozen beans. If you use frozen beans, microwave them first before adding to the oil.
Garlic - add some tasty allium flavor to the stir fry.
Ginger - use some grated fresh ginger for zesty flavor!
Scallions - you'll cook the white and light green parts and use the dark green parts for topping the finished dish.
Sauce Ingredients - use a combination of soy sauce, oyster sauce, hoisin, rice wine vinegar, honey, sesame oil, cornstarch, and chicken broth to create the sauce
For Serving - top with a sprinkle of sesame seeds and sliced scallions for garnish

See the recipe card for quantities.

Stir Fry FAQs

Can I use chicken breast instead of thighs?

Yes, feel free to use chicken breasts, but know they will cook a little quicker - they'll need about 6 to 7 minutes of cook time.

Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables, but they need to be heated before adding to the oil. I recommend taking the chill off the vegetables in a microwave with a few tablespoons of water.

What can I swap for the green beans?

So many types of vegetables will work in this dish! I've made it with broccoli before and it was great. You can use bell peppers, mushrooms, snow peas, or bok choy as well.

Chicken and green bean stir fry in a large pan wrapped with a towel.

If you try this tasty chicken stir fry recipe, leave a comment and a star rating below!

Chicken & Green Bean Stir Fry

This delicious green bean chicken stir fry recipe is an amazing meal that the whole family will love!

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Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: servings

Author: Emily Wilson

Ingredients

For the Stir Fry

1 ½ pounds boneless skinless chicken thighs thinly sliced
1 tablespoon soy sauce
1 tablespoon Shaoxing wine or dry sherry
1 teaspoon cornstarch
3 tablespoons neutral oil divided
1 pound green beans ends trimmed and halved
4 garlic cloves thinly sliced
1 tablespoon grated fresh ginger
3 scallions thinly sliced
steamed rice for serving
sesame seeds and extra scallions for garnish

For the Sauce

¼ cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon toasted sesame oil
2 teaspoons cornstarch
½ cup chicken broth

Instructions

In a medium bowl, combine sliced chicken thighs with soy sauce, Shaoxing wine (or sherry), and cornstarch. Toss to coat and let sit 15 minutes while you prep everything else.
Whisk all sauce ingredients in a bowl until smooth. Set aside.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the green beans and cook, tossing occasionally, until blistered, bright, and just tender for 6 to 7 minutes. Transfer to a plate.
Add 2 tablespoons oil to the pan. Add the chicken in an even layer and cook without moving for 4 minutes to get some browning. Then stir and cook another 3 to 4 minutes until just cooked through. Transfer to a plate (don’t wipe out the pan).
Lower the heat slightly. Add garlic, ginger, and white and light sliced scallions. Cook until fragrant and just golden at the edges, about 30 to 45 seconds.
Return the green beans and chicken to the pan. Whisk the sauce again (cornstarch settles), then pour it in. Cook, tossing, until the sauce thickens and coats everything for1 to 2 minutes.
Spoon over rice and garnish with sesame seeds and dark green parts of the scallions.