Easy Chicken and Green Bean Stir Fry
This recipe is a quick and healthy weeknight meal that’s packed with flavor.
Ingredients:
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 pound fresh green beans, trimmed and cut into 1-inch pieces (or steamed/frozen green beans)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger (optional)
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon honey
- 1/4 cup chicken broth or water
- 1 red bell pepper, thinly sliced (optional)
- 1/2 cup chopped scallions (optional)
- Red pepper flakes (optional)
- Cooked rice, for serving
Cooking Guide:
- Marinate the chicken: In a bowl, combine the chicken with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Marinate for 15 minutes (optional, but adds flavor).
- Heat the oil: In a large wok or skillet, heat vegetable oil over medium-high heat. Add the chicken and cook for 3-4 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.
- Stir-fry the vegetables: Add the green beans, garlic, and ginger (if using) to the pan. Cook for 3-4 minutes, or until the green beans are tender-crisp, stirring frequently.
- Make the sauce: In a small bowl, whisk together the remaining soy sauce, honey, chicken broth, and cornstarch.
- Combine and thicken: Add the sauce to the pan with the green beans. Bring to a simmer and cook for 1-2 minutes, or until the sauce thickens.
- Serve: Stir in the cooked chicken, red bell pepper (if using), and scallions (if using). Season with red pepper flakes to taste (optional). Serve immediately over cooked rice.
Tips:
- Chicken options: You can use boneless, skinless chicken breasts or thighs for this recipe. Chicken thighs tend to be more flavorful, but chicken breasts cook faster.
- Veggie variations: Feel free to add other vegetables to this stir-fry, such as broccoli florets, carrots, or snap peas.
- Spice it up: For a spicier stir-fry, add a pinch of red pepper flakes to the sauce or sprinkle some on top when serving.
- Make it ahead: You can cook the chicken and vegetables ahead of time and store them in the refrigerator for up to 2 days. Reheat them in a pan with a little bit of oil before adding the sauce.
- Sauce alternatives: If you don’t have soy sauce, you can use tamari or coconut aminos instead. You can also adjust the amount of soy sauce depending on your preference.
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