Chicken and Green Bean Stir Fry

Chicken and Green Bean Stir Fry brings restaurant-quality Asian flavors to your table in 20 minutes with tender chicken, crisp green beans, and savory garlic-ginger sauce. This protein-packed stir fry delivers satisfying dinner without extensive prep, using simple ingredients to create complex flavors everyone loves.

Why You’ll Love This Recipe

• Ready in 20 minutes start to finish
• High protein, low carb, naturally gluten-free option
• One-pan cooking minimizes cleanup
• Healthier than takeout with fresh ingredients
• Meal prep friendly for easy lunches

Equipment Needed

• Large wok or skillet
• Sharp knife and cutting board
• Mixing bowl
• Wooden spoon

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Ingredients You’ll Need

• 1 lb boneless skinless chicken breast, sliced
• 1 lb fresh green beans, trimmed
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• Optional: red pepper flakes

Ingredient Notes

Chicken breast provides lean protein base that cooks quickly when sliced thin. Slice against grain for most tender results. Chicken thighs work great too for richer flavor and juicier meat that’s more forgiving if slightly overcooked.

Fresh green beans provide crisp-tender texture and bright color. Look for beans that snap cleanly when bent. Frozen beans work when thawed and patted dry. Soy sauce brings salty umami while oyster sauce adds sweet-savory complexity. Fresh ginger and garlic provide aromatic foundation.

Step-by-Step Instructions

Marinate Chicken

Toss chicken with soy sauce and cornstarch. Let sit 15 minutes while prepping other ingredients.

Cook Chicken

Heat oil in wok over high heat. Cook chicken until golden, about 5 minutes. Remove and set aside.

Cook Green Beans

Add green beans to wok. Stir-fry 3-4 minutes until crisp-tender with slight char.

Add Aromatics

Add garlic and ginger, cook 30 seconds until fragrant but not burned.

Combine Everything

Return chicken to wok with oyster sauce and sesame oil. Toss to coat everything evenly and heat through.

Serve

Serve immediately over rice while hot. Garnish with sesame seeds if desired.

Pro Tips & Cooking Hacks

• Use high heat for best stir-fry results with proper sear
• Don’t overcrowd wok – cook in batches if needed
• Prep all ingredients before starting to cook
• Slightly freeze chicken for easier slicing
• Add chili oil or red pepper flakes for heat

Tips & Variations

Store leftovers in airtight container refrigerated up to 3 days. Reheat in hot wok or skillet to maintain crispy texture. Add splash of water if sauce seems thick. This makes excellent meal prep – portion with rice for easy lunches.

Try different proteins like beef, shrimp, or tofu. Make gluten-free using tamari instead of soy sauce. Add broccoli, bell peppers, snap peas, or carrots for more vegetables. Create Thai version with fish sauce, lime, and fresh basil.

Serving Suggestions

Serve over steamed white or brown rice for soaking up sauce. Cauliflower rice works for low-carb option. Rice noodles create heartier meal. Pair with egg rolls, spring rolls, or wonton soup for complete Chinese feast.

Common Mistakes

• Using low heat creates steamed vegetables instead of seared
• Overcrowding wok prevents proper browning
• Not prepping ingredients leads to burned garlic
• Cutting chicken different sizes causes uneven cooking
• Overcooking green beans until mushy

What to Serve With Chicken Green Bean Stir Fry

This stir-fry pairs perfectly with steamed rice, fried rice, or rice noodles. Serve alongside egg drop soup, hot and sour soup, or wonton soup. Add spring rolls or egg rolls as appetizer. Simple cucumber salad provides refreshing contrast.

Frequently Asked Questions

Can I use frozen green beans?

Yes! Thaw completely and pat very dry with paper towels before cooking to remove excess moisture. Fresh beans provide better texture though.

How do I make this gluten-free?

Replace regular soy sauce with gluten-free tamari or coconut aminos. Check that oyster sauce is also gluten-free.

Can I prep ahead?

Yes! Slice chicken and marinate up to 24 hours ahead. Trim beans up to 1 day ahead. When ready, cooking takes just 10 minutes.

What substitutes for oyster sauce?

Hoisin sauce works as substitute with similar sweet-savory profile. For vegetarian, use mushroom-based vegetarian oyster sauce.

How to reheat properly?

Reheat in hot wok or skillet, stirring frequently. Add splash of water if needed. Microwave works in pinch – heat in 30-second intervals.

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