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

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 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 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.
    Chicken chunks being tossed with corn starch in a glass bowl with silver tongs.
  • Whisk all sauce ingredients in a bowl until smooth. Set aside.
    Stir fry sauce being stirred in a white bowl.
  • 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.
    Green beans in a large pan.
  • 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).
    Chicken chunks cooking a large 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.
    Chopped ginger, garlic, and green onions in a large pan.
  • 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.
    Chicken and green bean stir fry in a large pan.
  • Spoon over rice and garnish with sesame seeds and dark green parts of the scallions.
    Chicken green bean stir fry with white rice in a white bowl with a silver fork.

Notes

Sauce Storage - sauce can be made up to 5 days ahead and saved in the refrigerator.
Storage - leftovers can be saved for up to 4 days in the refrigerator.

Nutrition

Serving: 1g | Calories: 453kcal | Carbohydrates: 20g | Protein: 38g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 1406mg | Potassium: 785mg | Fiber: 4g | Sugar: 10g | Vitamin A: 914IU | Vitamin C: 17mg | Calcium: 81mg | Iron: 3mg