Fast Chicken and Green Bean Stir Fry: Better Than Takeout

It is 6pm. You are tired. Dinner needs to happen fast. This Chicken and Green Bean Stir Fry is your new secret weapon.

Forget the greasy takeout boxes tonight. This dish is fresh and vibrant. It is the perfect healthy reset for your busy week. You will love how fast it comes together.

Why This Recipe Is a Winner

This recipe is all about speed and flavor. You get tender chicken in every bite. The beans stay perfectly crisp-tender. It is budget-friendly and uses simple staples.

Your family will crave the savory glaze. It feels like a restaurant meal at home. It is perfect for spring when beans are fresh. You can satisfy your cravings in minutes.

Simple Method

The trick is high heat and speed. You will sear the chicken until golden. Then you toss everything in a glossy, savory sauce. Even beginners can master this easy technique.

Ingredients You’ll Need

This recipe uses fresh produce and pantry basics. The fresh ginger and garlic make all the difference here.

• 1 lb boneless skinless chicken breasts, sliced into thin strips
• 12 oz fresh green beans, trimmed and halved
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/4 cup soy sauce
• 1/2 cup chicken broth
• 1 tbsp cornstarch
• 1 tbsp brown sugar
• 1 tsp toasted sesame oil
• 1/4 tsp crushed red pepper flakes

Step-by-Step

1. In a small bowl, whisk the sauce ingredients until smooth.
2. Heat 1 tablespoon of oil in a large skillet.
3. Stir-fry green beans for 3 to 4 minutes until charred.
4. Remove beans and set them aside for later.
5. Add remaining oil and heat the skillet to high.
6. Sear chicken strips for 2-3 minutes per side.
7. Add garlic and ginger and sauté for 30 seconds.
8. Return the green beans to the skillet.
9. Pour the sauce over the chicken and beans.
10. Toss for 1-2 minutes until the sauce thickens.
11. Serve immediately over steamed rice or noodles.

Best Ways to Enjoy It

Serve this warm over fluffy white rice. You can also use brown rice or noodles. Top with extra sesame seeds for a crunch. It is the perfect weeknight dinner solution.

Keep It Fresh

This dish is great for meal prep. Store leftovers in the fridge for three days. Reheat in a hot pan to stay crispy and juicy. Avoid the microwave to keep the texture.

Recipe Tips

• Dry your green beans before you cook them.
• Cut chicken into even strips for fast cooking.
• Do not crowd the pan while searing chicken.
• Use fresh ginger for a punchy flavor profile.
• Whisk the sauce again before adding to pan.
• Keep the heat high for a beautiful char.

Ways to Switch It Up

• Add sliced bell peppers for more color.
• Swap chicken for thin strips of beef.
• Use honey instead of sugar for sweetness.
• Add Sriracha if you want more heat.

Common Questions

Can I use frozen green beans?

Yes, but thaw and dry them first. They may be slightly softer than fresh ones. Fresh is always best for maximum crunch.

Is this recipe gluten-free?

It can be with one simple swap. Use tamari or coconut aminos instead of soy. Check your chicken broth label as well.

You are going to crush dinner tonight with this one!

— Jasmine

Chicken and Green Bean Stir Fry

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 320

Ingredients Method

Ingredients

  

• 1 lb boneless skinless chicken breasts, sliced into thin strips
• 12 oz fresh green beans, trimmed and halved
• 2 tbsp vegetable oil
• 3 cloves garlic , minced
• 1 tbsp fresh ginger, minced
• 1/4 cup soy sauce
• 1/2 cup chicken broth
• 1 tbsp cornstarc h
• 1 tbsp brown sugar
• 1 tsp toasted sesame oil
• 1/4 tsp crushed red pepper flakes

Method

 

1. In a small bowl, whisk together the soy sauce, chicken broth, cornstarch, brown sugar, sesame oil, and red pepper flakes until smooth.
2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
3. Add the green beans to the skillet and stir-fry for 3 to 4 minutes until they are tender-crisp and slightly charred, then remove them and set aside.
4. Add the remaining 1 tablespoon of oil to the same skillet and increase heat to high.
5. Add the chicken strips in a single layer and sear for 2-3 minutes per side until browned and cooked through.
6. Add the minced garlic and ginger to the chicken and sauté for 30 seconds until fragrant.
7. Return the green beans to the skillet.
8. Whisk the sauce mixture once more and pour it over the chicken and beans.
9. Toss constantly for 1 to 2 minutes until the sauce has thickened and coats the ingredients glaze-like.
10. Serve immediately over steamed rice or noodles.