If you are craving a vibrant and satisfyingly flavorful dish that comes together quickly on a busy weeknight, this Chicken & Green Bean Stir Fry Recipe is exactly what you need. Combining tender, juicy chicken thighs with crisp-tender green beans and a luscious, savory sauce, every bite bursts with bold layers of savory, sweet, and tangy notes. Plus, it is a feast for the eyes with colorful scallions and a sprinkle of sesame seeds that elevate the simple to something truly special. Trust me, once you try this easy stir fry, it will become your go-to recipe that delivers restaurant-quality results without any fuss.
Ingredients You’ll Need
One of the best parts of making this Chicken & Green Bean Stir Fry Recipe is how straightforward the ingredients are. Each item plays an important role, bringing fresh textures, vibrant color, and a harmonious blend of flavors that make this dish unforgettable.
- Chicken thighs: 1 ½ pounds boneless skinless, thinly sliced for quick, juicy cooking.
- Soy sauce: Adds a deep, savory umami punch essential to the sauce and marinade.
- Shaoxing wine (or dry sherry): Provides a subtle sweetness and complexity to the chicken marinade.
- Cornstarch: Helps tenderize the chicken and thickens the sauce beautifully.
- Neutral oil: 3 tablespoons, divided, to give the perfect sear without overpowering flavors.
- Green beans: 1 pound ends trimmed and halved for a fresh crunch and vibrant green color.
- Garlic cloves: Four thinly sliced, delivering aromatic depth.
- Fresh ginger: One tablespoon grated, providing a spicy, warming kick.
- Scallions: Three thinly sliced, adding brightness and a burst of flavor, plus garnish.
- Steamed rice: To serve, soaking up every bit of that scrumptious sauce.
- Soy sauce (low sodium): ¼ cup for the stir fry sauce to keep balance in flavor.
- Oyster sauce: Two tablespoons that add a savory richness and depth.
- Hoisin sauce: One tablespoon for a subtle sweetness and complexity.
- Rice vinegar: Two tablespoons, bringing brightness and mild acidity.
- Honey: One tablespoon, creating a beautifully balanced glaze.
- Toasted sesame oil: One tablespoon gives a luscious, nutty aroma.
- Chicken broth: Half a cup, to make the sauce silky and plentiful.
How to Make Chicken & Green Bean Stir Fry Recipe
Step 1: Marinate the Chicken
Start by tossing those thinly sliced chicken thighs with soy sauce, Shaoxing wine (or dry sherry), and cornstarch. This simple marinade not only infuses flavor but also tenderizes the meat for that perfectly juicy texture. Let it rest for 15 minutes while you prep the other ingredients—this little wait pays off big time.
Step 2: Prepare the Sauce
Next, whisk together the sauce ingredients including soy sauce, oyster sauce, hoisin, rice vinegar, honey, toasted sesame oil, cornstarch, and chicken broth. This sauce is the heart of the dish, bringing a rich, savory-sweet backdrop that clings beautifully to every piece of chicken and bean.
Step 3: Cook the Green Beans
Heat one tablespoon of oil in your wok or large skillet over medium-high heat. Toss in the green beans and cook them until they are bright green, blistered, and just tender—about 6 to 7 minutes. This technique locks in their crispness and delivers a delightful texture contrast.
Step 4: Sear the Chicken
Add two tablespoons of oil to the pan and spread the marinated chicken in an even layer. Let it cook undisturbed for 4 minutes to get a nice golden brown crust, then stir and continue to cook for another 3 to 4 minutes until just cooked through. This step adds a gorgeous caramelized flavor that’s so satisfying.
Step 5: Sauté Aromatics
Lower the heat slightly, then toss in the garlic, grated ginger, and the white parts of the scallions. Cook just until fragrant and starting to turn golden—about 30 to 45 seconds. These aromatics are what make the whole dish sing with inviting warmth and complexity.
Step 6: Combine and Thicken
Return the green beans and chicken to the pan. Whisk the sauce again to re-incorporate the cornstarch, then pour it in. Stir everything continuously and cook for 1 to 2 minutes until the sauce thickens and glazes the ingredients perfectly. This final step ties all the flavors together into a harmonious, mouthwatering finish.
Step 7: Serve
Dish the stir fry over steamed rice and add a sprinkling of sesame seeds along with the dark green parts of the scallions. These final touches bring extra texture and color that make the dish irresistible.
How to Serve Chicken & Green Bean Stir Fry Recipe
Garnishes
Sesame seeds add a subtle crunch and nutty aroma, while dark scallion slices provide a pop of fresh, vibrant color. Both elevate the presentation, making this dish look as good as it tastes.
Side Dishes
This stir fry pairs wonderfully with fluffy steamed rice, which soaks up every bit of the savory sauce. For variety, try serving it alongside jasmine rice or even cauliflower rice for a lower-carb option. A simple side of pickled vegetables or a crisp Asian cucumber salad can add a refreshing contrast.
Creative Ways to Present
If you want to impress your guests, serve the Chicken & Green Bean Stir Fry Recipe family-style in a large, colorful platter. Sprinkle additional toasted sesame seeds and finely chopped fresh herbs like cilantro for extra zest. For a casual twist, wrap the stir fry in lettuce leaves for easy handheld bites bursting with flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken & Green Bean Stir Fry Recipe in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it cools, so give it a quick stir when reheating to revive that silky texture.
Freezing
This stir fry freezes well, making it a perfect meal prep candidate. Cool completely before transferring to freezer-safe containers or bags. It will keep well for up to 2 months. When ready to eat, thaw overnight in the refrigerator before reheating gently on the stovetop.
Reheating
For the best flavor and texture, reheat the stir fry in a skillet over medium heat, stirring frequently until warmed through. Avoid the microwave if possible, as it can make the green beans soggy and the chicken dry.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine, but keep in mind thighs remain juicier and more forgiving during cooking. If using breast, cut it thinly and avoid overcooking to retain moisture.
What if I don’t have Shaoxing wine?
No worries! Dry sherry is a great substitute providing similar depth. If neither is available, a splash of sake or even just additional soy sauce can work in a pinch.
Can I make this stir fry vegetarian?
Yes! Swap chicken for firm tofu or tempeh, and increase the green beans or add other vegetables like bell peppers or snap peas. Adjust cooking times accordingly to avoid overcooking veggies.
How spicy is this dish?
This Chicken & Green Bean Stir Fry Recipe is mild and focuses on savory, sweet, and tangy flavors. You can easily add heat by sprinkling in fresh chili slices or a dash of chili oil during cooking.
Is this recipe gluten-free?
Traditional soy sauce contains gluten, so to make this recipe gluten-free, use tamari or another gluten-free soy sauce alternative. Also check oyster and hoisin sauces for gluten content or find gluten-free versions.
Final Thoughts
This Chicken & Green Bean Stir Fry Recipe is such a joyful dish to make and eat, perfectly balancing simple ingredients with bold flavors and textures. It comes together quickly, making it ideal for busy nights without compromising on deliciousness. I hope you try this recipe soon and find it becoming a favorite that you return to again and again!
Print
Chicken & Green Bean Stir Fry Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 to 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This Chicken & Green Bean Stir Fry is a quick and flavorful dish featuring tender chicken thighs and crisp-tender green beans cooked in a savory sauce made from soy, oyster, hoisin, and a touch of honey. It’s perfect served over steamed rice and garnished with sesame seeds and scallions for a delicious weeknight meal.
Ingredients
Chicken Marinade
- 1 ½ pounds boneless skinless chicken thighs, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
Vegetables
- 1 pound green beans, ends trimmed and halved
- 4 garlic cloves, thinly sliced
- 1 tablespoon grated fresh ginger
- 3 scallions, thinly sliced (white and light green parts separated)
Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 2 teaspoons cornstarch
- ½ cup chicken broth
Other
- 3 tablespoons neutral oil (vegetable or canola), divided
- Steamed rice, for serving
- Sesame seeds, for garnish
- Extra scallions (dark green parts), for garnish
Instructions
- Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken thighs with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine (or dry sherry), and 1 teaspoon cornstarch. Toss to coat evenly and let sit for 15 minutes to tenderize and infuse flavors while you prepare other ingredients.
- Prepare the Sauce: In a small bowl, whisk together ¼ cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon toasted sesame oil, 2 teaspoons cornstarch, and ½ cup chicken broth until smooth. Set aside.
- Cook the Green Beans: Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the trimmed and halved green beans and cook, tossing occasionally, until they are blistered, bright green, and just tender, about 6 to 7 minutes. Remove and transfer to a plate.
- Cook the Chicken: Add the remaining 2 tablespoons of neutral oil to the same pan. Spread the marinated chicken in an even layer and cook without stirring for 4 minutes to develop a browned crust. Stir and continue cooking for another 3 to 4 minutes until the chicken is just cooked through. Transfer to a plate without wiping the pan clean.
- Sauté Aromatics: Lower the heat slightly and add the sliced garlic, grated ginger, and the white and light green parts of the scallions to the pan. Cook, stirring, until fragrant and just golden around the edges, about 30 to 45 seconds, being careful not to burn them.
- Combine and Thicken: Return the cooked green beans and chicken to the pan. Whisk the sauce again to reincorporate the cornstarch and pour it over the chicken and vegetables. Toss and cook for 1 to 2 minutes until the sauce thickens and coats everything nicely.
- Serve: Spoon the stir fry over steamed rice and garnish with sesame seeds and the dark green parts of the scallions for a fresh, crunchy finish. Enjoy immediately.
Notes
- For extra heat, add a pinch of red chili flakes or a drizzle of chili oil during the aromatics step.
- Chicken thighs are preferred for their tenderness and flavor but you can use chicken breasts if desired.
- Make sure not to overcook the green beans; they should remain crisp-tender to provide a nice contrast to the chicken.
- If Shaoxing wine or dry sherry is unavailable, you can omit or substitute with a mild rice wine vinegar, though flavor will vary slightly.
- Use low-sodium soy sauce to control saltiness in the dish.
- Leftover stir fry can be refrigerated for up to 2 days and reheated gently on the stovetop.
