Chicken Green Bean Stir Fry
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This Chicken Green Bean Stir Fry is your answer to a fast, flavorful, and healthy dinner! Juicy, tender chicken meets crisp green beans in a savory, slightly sweet sauce that’s impossible to resist. Ready in just 25 minutes, it’s perfect for those nights when you want something delicious without spending hours in the kitchen.
Before You Start
- Don’t Skip Velveting: Marinating the chicken with baking soda and cornstarch tenderizes it and gives it that silky texture you love in stir-fries. Just remember to rinse off the baking soda after marinating.
- Use Frozen Green Beans: You don’t need to thaw them beforehand. Just toss them straight into the skillet—they’ll cook perfectly and stay crisp-tender.
- Prep Everything First: Stir-fries cook quickly, so chop your garlic, ginger, and green onions and measure out your sauce ingredients before you start cooking.
- Customize the Sauce: Taste the sauce before adding it to the stir fry. Adjust the soy sauce, hoisin, or vinegar to suit your flavor preference.
- Add Heat if You Like: For a little spice, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.
What You’ll Need
- Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish because they cook quickly and stay tender after velveting. You can swap them with chicken thighs for a juicier texture or even use shrimp for a seafood twist.
- Baking Soda, Cornstarch, Soy Sauce, Sesame Oil: This is the magic mix that tenderizes the chicken and gives it that silky, restaurant-style texture. Baking soda helps break down the protein, while cornstarch and sesame oil coat the chicken for a smooth finish.
- Frozen Green Beans: These are super convenient and cook up crisp-tender straight from frozen. Fresh green beans work too—just trim the ends and blanch them quickly in boiling water before stir-frying.
- Garlic and Ginger: These two are the flavor foundation of any good stir fry. Fresh is best, but in a pinch, garlic powder and ground ginger will work (though it won’t have that same zing).
- Soy Sauce: This is the salty, umami-packed base of the stir fry sauce. Use low-sodium soy sauce if you’re watching your salt intake, or swap with tamari for a gluten-free option.
- Oyster Sauce: This adds a rich, savory depth to the sauce. If you don’t have it, fish sauce or even a bit of Worcestershire sauce can stand in.
- Hoisin Sauce: Sweet, tangy, and full of flavor, hoisin sauce balances out the savory elements. If you’re out, you can use a mix of soy sauce and honey as a substitute.
- Rice Vinegar: This adds brightness and a little tang to the sauce. White vinegar or apple cider vinegar work in a pinch, though rice vinegar has a more delicate flavor.
- Sesame Oil: Used for cooking and flavoring, sesame oil adds a nutty, toasty aroma. Stick with toasted sesame oil for the best flavor—regular vegetable oil won’t have the same effect.
Let’s start with the chicken—it’s all about velveting. Mix up a marinade with baking soda, cornstarch, water, soy sauce, and sesame oil. Toss the chicken strips in it and let them hang out for 15-20 minutes. This step gives the chicken that signature soft and silky texture you always love in stir-fries. Just don’t skip rinsing the chicken after marinating—it’s important to wash off the baking soda so your chicken doesn’t taste weird. Pat it dry with some paper towels before cooking.
Before you even heat the skillet, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and cornstarch (if you want a thicker sauce). Have this ready to go because stir-fries move fast once you start.
Heat a tablespoon of sesame oil in your skillet or wok—medium-high heat is where the magic happens. Add the chicken and give it a quick stir-fry until it’s lightly browned and cooked through. It’ll take about 5-6 minutes. Don’t forget to season it lightly with salt and pepper while it cooks. Once it’s done, set it aside on a plate, but keep that skillet handy because you’re using it again.
In the same skillet, add the rest of the sesame oil, then toss in your minced garlic and ginger. Just sauté them for about a minute until they’re fragrant. Now, throw in the frozen green beans. Don’t bother thawing them; they go straight from freezer to pan. Stir-fry for 4-5 minutes until they’re hot and just starting to soften, but still have a bit of bite.
Add the cooked chicken back into the skillet with the green beans. Pour that pre-made sauce over everything and stir to coat. Let it cook for another 2 minutes so the chicken and beans soak up all that flavor. If you used cornstarch in the sauce, you’ll notice it thickening up nicely at this point.
How To Serve
This Chicken Green Bean Stir Fry is one of my favorite stir-fries because it’s perfect if you’re on a low-carb diet or just want a healthy, light meal. But if you’re in the mood for something more filling, it’s also fantastic served over cooked rice or noodles. Here are a few ideas to pair with it:
Jasmine Rice
Thai Cucumber Salad
Fresh Spring Rolls
Egg Drop Soup
Frequently Asked Questions
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or soy sauce if the sauce thickens too much.
Can I freeze this stir fry?
You can freeze it, but keep in mind that the green beans might lose some of their crispness. Freeze the stir fry in an airtight container for up to 2 months. Thaw it overnight in the fridge and reheat gently on the stovetop.
Can I substitute the chicken with something else?
Absolutely! Shrimp, tofu, or even thinly sliced beef work beautifully in this recipe. If using shrimp, reduce the cooking time since they cook quickly.
What’s the best way to reheat this stir fry?
Reheat it in a skillet over medium heat for the best texture. If you’re in a hurry, the microwave works too—just heat it in short intervals and stir in between to avoid overcooking.
More Delicious Recipes
- Beef Mushroom Stir Fry
- Chicken Mushroom Stir Fry
- Chicken Broccoli Stir Fry
- Moo Goo Gai Pan
- Skillet Spicy Tofu Stir Fry
- Potato and Green Bean Salad
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Chicken Green Bean Stir Fry
Video
Ingredients
For Velveting the Chicken
- 1 pound boneless (skinless chicken breasts, sliced into thin strips)
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
For the Stir Fry
- 2 tablespoons sesame oil (divided)
- 1 pound frozen green beans
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch (optional, for thickening)
- 2 green onions (sliced (for garnish))
- 1 tablespoon sesame seeds (for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a bowl, combine the sliced chicken breasts with baking soda, cornstarch, water, soy sauce, and sesame oil. Mix until the chicken is fully coated. Let it marinate for 15-20 minutes. Velveting helps tenderize the chicken and gives it a silky texture.
- After marinating, rinse the chicken under cold water to remove the baking soda. Pat the chicken dry with paper towels.
- In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and cornstarch (if using). Set aside.
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the sliced chicken and season with a little salt and pepper. Stir-fry the chicken for 5-6 minutes, until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of sesame oil. Add the minced garlic and ginger, and sauté for about 1 minute until fragrant. Add the frozen green beans directly to the skillet and stir-fry for 4-5 minutes until they are heated through and slightly tender.
- Return the cooked chicken to the skillet with the green beans. Pour the sauce over the chicken and beans, stirring to coat everything evenly. Let it cook for another 2 minutes to heat through and slightly thicken.
- Transfer the stir fry to a serving dish. Garnish with sliced green onions and a sprinkle of sesame seeds.
Notes
- Velvet the chicken—it keeps it tender and silky, just like in restaurant stir-fries. Don’t skip rinsing off the baking soda after marinating!
- Use frozen green beans straight from the freezer. They cook quickly and maintain a crisp-tender texture.
- Whisk the sauce ingredients together before cooking. Having it ready saves time and ensures everything cooks evenly.
- Adjust the sauce to your taste. Add a little extra hoisin for sweetness or a splash of soy sauce for more saltiness.
- Garnish with sesame seeds and green onions for a fresh, crunchy finish that balances the dish beautifully.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
