Description
How to make crispy green bean and chicken stir fry with garlic and soy sauce that’s ready in 20 minutes for busy weeknight dinners.
Ingredients
Scale
Protein and Vegetables
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 lb fresh green beans, trimmed and cut into 2-inch pieces
- 1 medium red bell pepper, sliced thin
- 1 medium onion, sliced thin
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Stir Fry Sauce
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 teaspoon red pepper flakes
Cooking Essentials
- 2 tablespoons vegetable oil, divided
- 2 green onions, sliced thin for garnish
- 1 tablespoon sesame seeds for garnish
- Cooked jasmine rice for serving
Instructions
- Prep Everything: Cut chicken, trim green beans, and whisk sauce ingredients in a small bowl. Having everything ready before you start cooking is absolutely crucial for stir fry success.
- Sear Chicken: Heat 1 tablespoon oil in large skillet over high heat. Cook chicken pieces without moving them for 3-4 minutes until golden brown and cooked through.
- Remove Chicken: Transfer cooked chicken to a plate and set aside. Don’t worry about the browned bits in the pan – they’ll add incredible flavor to our vegetables.
- Cook Vegetables: Add remaining oil to the same pan. Stir fry green beans and bell pepper for 4-5 minutes until crisp-tender and slightly charred in spots.
- Add Aromatics: Push vegetables to one side, add onion, garlic, and ginger to empty space. Cook for 1 minute until fragrant, then stir everything together.
- Combine Everything: Return chicken to pan, pour sauce over everything, and toss for 1-2 minutes until sauce thickens and coats everything in a glossy, perfect coating.
- Serve Immediately: Remove from heat, garnish with green onions and sesame seeds. Serve over steamed rice while everything is still sizzling hot for the best experience.
Notes
- Keep the heat high throughout cooking to prevent soggy vegetables and ensure proper searing.
- Store leftovers in airtight container in refrigerator for up to 3 days.
- Frozen green beans work in a pinch but fresh gives much better texture and flavor.
- Double the sauce recipe if you like extra sauce for drizzling over rice.
- This recipe easily doubles for meal prep or feeding a larger crowd.
- Taste and adjust soy sauce and red pepper flakes to your family’s preferences.
Allergy Information: Soy
Nutrition
- Calories: 285 calories
- Fat: 12g
- Carbohydrates: 15g
- Protein: 28g