Description
This Chicken and Green Bean Stir-Fry is a quick, flavorful dinner made with tender chicken strips, crisp-tender green beans, and a savory-sweet sauce. Perfect for weeknights, it comes together in under 30 minutes and reheats beautifully.
Ingredients
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
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper and cook for 5–7 minutes until browned and cooked through. Transfer to a plate.
- In the same skillet, heat the remaining tablespoon of oil and add green beans. Stir-fry for 3–4 minutes until bright green and tender-crisp.
- Push green beans to one side and add garlic and ginger. Cook for 1 minute until fragrant.
- Return chicken to the pan. In a small bowl, whisk together soy sauce, honey, sesame oil, and red pepper flakes. Pour sauce over chicken and beans, stir to coat, and cook for 2–3 more minutes until sauce thickens slightly.
- Serve immediately over cooked rice or noodles, spooning extra sauce over each portion.
Notes
Use tamari for a gluten-free version.
Swap green beans with broccoli, snap peas, or asparagus.
Substitute chicken with shrimp, tofu, or beef for variety.
Adjust red pepper flakes to control heat level.
Prep chicken, green beans, and sauce ingredients ahead for faster cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg