Description of this recipe This Chicken and Green Bean Stir-Fry is a vibrant and flavorful dish perfect for a quick weeknight dinner. Combining tender chicken strips with crisp-tender green beans and a savory sauce, this stir-fry is both healthy and satisfying. It’s a versatile recipe that can be easily customized with your favorite vegetables and spices. Whether you’re a seasoned cook or just starting out, this recipe is simple enough for anyone to master.
Why you will love this recipe You’ll love this Chicken and Green Bean Stir-Fry because it’s incredibly quick to make, taking less than 30 minutes from start to finish. It’s also a healthy option, packed with lean protein and fresh vegetables. The flavorful sauce ties everything together, creating a dish that’s both delicious and nutritious. Plus, it’s easily customizable – you can add different vegetables, adjust the spice level, or swap out the rice for noodles or cauliflower rice to suit your dietary preferences. The combination of textures and flavors will make this a family favorite.
Ingredients:
For the Stir-Fry:
- 1 pound (450g) boneless, skinless chicken breasts, sliced into thin strips
- 2 cups (200g) fresh green beans, trimmed
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper (optional), sliced into strips
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
For the Sauce:
- 1/4 cup (60ml) low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar or honey
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 1/4 teaspoon red pepper flakes (optional)
For Serving (Optional):
- Steamed rice, noodles, or cauliflower rice
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Preparation:
Step 1: Prep the Ingredients Begin by preparing all your ingredients. Slice the chicken breasts into thin, even strips. This will ensure they cook quickly and evenly. Trim the green beans and halve them if they are particularly long. If using a red bell pepper, slice it into thin strips. Mince the garlic and ginger. Having all your ingredients prepped and ready to go will make the cooking process much smoother and faster.
Step 2: Make the Sauce In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, rice vinegar, brown sugar or honey, and red pepper flakes (if using). Ensure the sugar or honey is fully dissolved. In a separate small bowl, prepare the cornstarch slurry by mixing the cornstarch with 2 tablespoons of water until smooth. This slurry will help thicken the sauce and give it a glossy finish. Set both the sauce and the slurry aside.
Step 3: Cook the Chicken Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Ensure the skillet is hot before adding the chicken. Add the chicken strips in a single layer, avoiding overcrowding the pan. Cook for 4–5 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken from the skillet and set it aside on a plate.
Step 4: Stir-Fry the Vegetables Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the green beans (and red bell pepper, if using) and stir-fry for 3–4 minutes until they are crisp-tender. You want the green beans to retain a bit of crunch. Add the minced garlic and ginger to the skillet and cook for another 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Step 5: Combine and Thicken Return the cooked chicken to the skillet with the vegetables. Pour in the prepared sauce and stir well to combine. Bring the mixture to a simmer, then add the cornstarch slurry. Stir continuously for 1–2 minutes, until the sauce thickens and coats the chicken and vegetables evenly. The sauce should have a glossy, slightly thickened consistency.
Step 6: Serve Spoon the Chicken and Green Bean Stir-Fry over steamed rice, noodles, or cauliflower rice. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately and enjoy!
COOKING Rating: Easy
Serving Suggestions: This Chicken and Green Bean Stir-Fry is delicious served over a bed of fluffy steamed rice. For a low-carb option, try serving it over cauliflower rice or zucchini noodles. It also pairs well with Asian noodles, such as udon or soba noodles. Add a side of steamed broccoli or a simple cucumber salad for a complete and balanced meal.
Tips:
- For the best flavor, use fresh green beans. If you only have frozen, thaw them completely and pat them dry before stir-frying.
- To save time, you can marinate the chicken in the sauce for 30 minutes before cooking. This will enhance the flavor and make the chicken more tender.
- Adjust the amount of red pepper flakes to your preference for spiciness.
- If you don’t have oyster sauce, you can substitute it with an equal amount of hoisin sauce or a combination of soy sauce and a touch of sugar.
- Make sure to stir the cornstarch slurry well before adding it to the skillet to prevent clumps.
- Don’t overcrowd the pan when cooking the chicken or vegetables. Cook in batches if necessary to ensure even cooking.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Nutritional Information: (Approximate values per serving, without rice or noodles) Calories: 350 Protein: 35g Sodium: 500mg
Conclusion This Chicken and Green Bean Stir-Fry is a versatile and delicious dish that’s perfect for a quick and healthy meal. The combination of tender chicken, crisp-tender green beans, and a flavorful sauce makes it a family favorite. With its ease of preparation and customizable ingredients, this stir-fry is sure to become a staple in your kitchen. Whether you’re looking for a quick weeknight dinner or a healthy lunch option, this recipe has you covered. Enjoy the satisfaction of a home-cooked meal that’s both nutritious and delicious!
5 Questions and Answers About This Recipe
Q1: Can I use other vegetables in this stir-fry? A: Absolutely! This recipe is highly customizable. You can add other vegetables like broccoli florets, sliced carrots, snap peas, or mushrooms. Just adjust the cooking time accordingly to ensure the vegetables are crisp-tender.
Q2: I don’t have oyster sauce. What can I use instead? A: If you don’t have oyster sauce, you can substitute it with an equal amount of hoisin sauce. Alternatively, you can use a combination of soy sauce and a touch of sugar to mimic the sweet and savory flavor of oyster sauce.
Q3: Can I make this recipe vegetarian? A: Yes, you can easily make this recipe vegetarian by substituting the chicken with tofu or tempeh. Press the tofu to remove excess water, then cube it and stir-fry until golden brown before adding the vegetables. You can also use vegetable broth instead of oyster sauce for a vegetarian-friendly sauce.
Q4: How can I make this stir-fry spicier? A: To add more heat to this stir-fry, you can increase the amount of red pepper flakes in the sauce. You can also add a teaspoon of sriracha or chili garlic sauce for an extra kick. Another option is to use a pinch of cayenne pepper.
Q5: Can I prepare this stir-fry ahead of time? A: Yes, you can prepare the individual components of this stir-fry ahead of time. Slice the chicken and vegetables, and make the sauce. Store them separately in the refrigerator. When you’re ready to cook, simply follow the recipe steps. However, it’s best to serve the stir-fry immediately after cooking to maintain the crispness of the vegetables and the texture of the chicken.
