Description
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 that rivals takeout.
Ingredients
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- 1 lb boneless skinless chicken breast, sliced
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- 1 lb fresh green beans, trimmed
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- 3 garlic cloves, minced
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- 1 tbsp fresh ginger, minced
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- 3 tbsp soy sauce
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- 2 tbsp oyster sauce
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- 1 tbsp sesame oil
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- 1 tbsp cornstarch
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- 2 tbsp vegetable oil
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- Optional: red pepper flakes
Instructions
Toss chicken with soy sauce and cornstarch. Let sit 15 minutes while prepping other ingredients.
Heat oil in wok over high heat. Cook chicken until golden, about 5 minutes. Remove and set aside.
Add green beans to wok. Stir-fry 3-4 minutes until crisp-tender with slight char.
Add garlic and ginger, cook 30 seconds until fragrant but not burned.
Return chicken to wok with oyster sauce and sesame oil. Toss to coat everything evenly and heat through.
Serve immediately over rice while hot. Garnish with sesame seeds if desired.
Notes
Use high heat for best stir-fry results with proper sear and crisp vegetables.
Don’t overcrowd the wok – cook in batches if needed for proper browning.
Prep all ingredients before cooking since stir-frying happens quickly.
Fresh green beans work best but frozen can be used when thawed and dried.
Chicken thighs can replace breasts for richer, juicier meat. For gluten-free version, use tamari or coconut aminos instead of soy sauce. Add broccoli, bell peppers, snap peas, or carrots for more vegetables.
Store leftovers in airtight container refrigerated up to 3 days. Reheat in hot wok or skillet to maintain crispy texture. Make it spicy with chili oil, Sriracha, or fresh Thai chilies.
- Prep Time: 15
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 245
- Sugar: 3g
- Sodium: 685mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 73mg