I love how this Chicken and Green Bean Stir-Fry comes together in under 30 minutes, delivering tender strips of chicken and crisp-tender green beans coated in a savory-sweet sauce. It’s my go-to weeknight dinner when I want something both satisfying and quick.

Why You’ll Love This Recipe

I adore how every component comes together seamlessly: thinly sliced chicken cooks in minutes, fresh green beans stay vibrant and crunchy, and a simple sauce of soy, honey, and sesame oil ties it all together. I can prep most of the ingredients ahead of time, so when evening rolls around, dinner is ready before I know it. Plus, it reheats beautifully for lunch the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound boneless, skinless chicken breasts, sliced into thin strips

• 2 cups fresh green beans, trimmed

• 2 tablespoons vegetable oil

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, minced

• ¼ cup soy sauce

• 1 tablespoon honey

• 1 teaspoon sesame oil

• ½ teaspoon red pepper flakes (optional)

• Salt and pepper, to taste

• Cooked rice or noodles, for serving

Directions

1. I heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. I season the chicken strips with salt and pepper and add them to the pan. I cook for 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through, then transfer it to a plate.

2. In the same skillet, I add the remaining tablespoon of oil and toss in the green beans. I stir-fry them for 3–4 minutes until bright green and tender-crisp.

3. I push the green beans to one side, add the garlic and ginger, and cook for 1 minute until fragrant.

4. I return the chicken to the pan. In a small bowl, I whisk together the soy sauce, honey, sesame oil, and red pepper flakes (if using). I pour the sauce over the chicken and beans, stir to coat, and cook for another 2–3 minutes until the sauce thickens slightly.

5. I serve the stir-fry immediately over rice or noodles, spooning extra sauce over each portion.

Servings and timing

• Yield: 4 servings

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Storage/reheating

I let leftovers cool before transferring them to an airtight container. I keep them in the refrigerator for up to 2 days or freeze portions for up to 1 month. To reheat, I warm them gently in a skillet over medium heat, adding a splash of water or broth to revive the sauce, or microwave for 1–2 minutes until heated through.

FAQs

What can I substitute for green beans?

I often swap green beans with broccoli florets, snap peas, or asparagus—each maintains a nice crunch and pairs beautifully with the sauce.

How do I make this dish gluten-free?

I replace regular soy sauce with gluten-free tamari and double-check that my sesame oil and other condiments are certified gluten-free. The rest of the recipe stays the same.

Can I use a different protein?

Absolutely. I’ve made this stir-fry with shrimp, tofu, and thinly sliced beef—adjust the cooking time accordingly so the protein stays tender.

How do I control the spice level?

I adjust the red pepper flakes to suit my mood—no flakes for mild, a pinch for a gentle heat, or up to 1 teaspoon for a fiery kick. I also drizzle on Sriracha when I want extra zing.

What’s the best way to prep ahead?

I slice the chicken and trim the beans a day in advance, storing them separately in the fridge. I also measure out the sauce ingredients in a small container so that when it’s time to cook, I just dump everything in the pan.

Conclusion

I’m always impressed by how this stir-fry transforms simple ingredients into a satisfying meal in minutes. It’s perfect for busy weeknights, meal prep, or anytime I crave a flavorful dinner that feels both comforting and light. I hope you’ll enjoy making—and devouring—this Chicken and Green Bean Stir-Fry as much as I do!