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Crispy Green Bean and Chicken Stir Fry

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A quick and easy stir fry featuring juicy chicken with a golden crust and perfectly crispy green beans coated in a savory sweet and salty sauce. Ideal for weeknight dinners and crowd-pleasing meals.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 12 oz fresh green beans, trimmed
  • 1 tablespoon vegetable oil or canola oil
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon toasted sesame seeds (for garnish)
  • 1/4 teaspoon crushed red pepper flakes (optional)

Instructions

  1. Marinate the chicken by combining thinly sliced chicken with 1 tablespoon soy sauce, cornstarch, and sesame oil in a bowl. Toss well and let rest for 10-15 minutes.
  2. Rinse and trim the green beans, then pat completely dry to avoid steaming during cooking.
  3. Whisk together 2 tablespoons soy sauce, oyster sauce, honey, minced garlic, minced ginger, and red pepper flakes (if using) in a small bowl and set aside.
  4. Heat 1 tablespoon vegetable oil in a skillet or wok over medium-high heat. Add green beans and stir-fry for 5-7 minutes until blistered and starting to crisp. Remove and set aside.
  5. Increase heat to high and add more oil if needed. Add marinated chicken in a single layer, cooking in batches if necessary. Let sear undisturbed for 2-3 minutes to develop a golden crust, then stir and cook until fully cooked, about 4-5 minutes total.
  6. Return green beans to the pan with the chicken. Pour the sauce over and toss quickly to coat. Cook together for 1-2 minutes until the sauce thickens slightly.
  7. Sprinkle with toasted sesame seeds and sliced scallions if desired. Serve immediately over steamed rice or noodles.

Notes

Pat green beans completely dry before cooking to ensure crispiness. Avoid overcrowding the pan when cooking chicken to maintain high heat and a golden crust. If sauce thickens too much, add a tablespoon of water to loosen. For gluten-free, substitute soy sauce with tamari and oyster sauce with coconut aminos. Serve immediately for best texture; leftovers reheat gently on stovetop with a splash of water or broth.

Nutrition

Keywords: crispy green bean stir fry, chicken stir fry, easy dinner, quick stir fry, healthy chicken recipe, weeknight dinner, gluten-free stir fry, dairy-free stir fry

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