No-Fuss Chicken and Green Bean Stir Fry Recipe

Introduction

This no-fuss chicken and green bean stir fry is a quick, flavorful weeknight meal that combines tender chicken thighs with crisp green beans in a savory, slightly sweet sauce. It’s easy to prepare and perfect for those who want a delicious dinner without spending hours in the kitchen.

Ingredients

• ⅓ cup soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 1 tablespoon ground ginger
• ¼ teaspoon red pepper flakes (optional)
• 1 tablespoon sesame oil
• 2 ½ teaspoons cornstarch
• 3 tablespoons toasted sesame oil
• 1 ½ pounds boneless skinless chicken thighs, cut into thin strips
• 2 tablespoons cornstarch
• 1 pound French green beans, stems removed if needed
• 4 scallions, whites and greens separated
• 8 cloves garlic, finely chopped
• 1 tablespoon sesame seeds, for serving

Instructions

1. Step 1: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, hoisin sauce, ground ginger, sesame oil, red pepper flakes (if using), and 2 ½ teaspoons cornstarch. Set the sauce aside.
2. Step 2: In another bowl, toss the chicken strips with 2 tablespoons cornstarch until each piece is well coated. Set aside.
3. Step 3: Heat 1 tablespoon of toasted sesame oil in a wok or large skillet over medium-high heat. Add half the chicken strips and let them cook undisturbed for 2 minutes to brown. Turn and cook for another 2 minutes. Remove chicken and set aside. Repeat with the second half of the chicken using another tablespoon of toasted sesame oil. Remove and set aside.
4. Step 4: Add the last tablespoon of toasted sesame oil to the wok and increase heat to medium-high. Add the green beans and cook for 5 minutes, tossing often to develop a slight char.
5. Step 5: Reduce heat to medium. Add the white parts of the scallions and chopped garlic to the green beans, cooking for about 1 minute until fragrant.
6. Step 6: Return the cooked chicken to the wok. Pour the prepared stir fry sauce over the chicken and green beans. Stir well to coat evenly and cook on medium heat for 2 more minutes until the sauce thickens slightly, stirring often.
7. Step 7: Garnish with the green parts of the scallions and sprinkle sesame seeds on top. Serve this stir fry over rice and enjoy.

Tips & Variations

• If the sauce becomes too thick, add a splash of water or chicken broth to loosen it.
• For more heat, increase the red pepper flakes or add a dash of sriracha.
• Swap chicken thighs for chicken breast if you prefer leaner meat, but be careful not to overcook.
• Try adding other vegetables such as bell peppers or snap peas for more variety.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. If the sauce has thickened too much after storage, add a little water or broth when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans in this recipe?

Yes, you can use frozen green beans, but be sure to thaw and drain them well before cooking to avoid excess moisture in the stir fry.

What can I serve with this chicken and green bean stir fry?

This dish pairs wonderfully with steamed white or brown rice, quinoa, or even noodles for a complete meal.

No-Fuss Chicken and Green Bean Stir Fry Recipe

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★★★★★

5 from 144 reviews

• Author: Ben
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A quick and flavorful No-Fuss Chicken and Green Bean Stir Fry featuring tender chicken thighs, crisp green beans, and a savory stir fry sauce made with soy, honey, and hoisin. This recipe comes together fast in a wok or large skillet, making it perfect for a healthy and satisfying weeknight dinner.

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Ingredients

Scale 1x2x3x

Sauce

• ⅓ cup soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 1 tablespoon ground ginger
• ¼ teaspoon red pepper flakes (optional)
• 1 tablespoon sesame oil
• 2 ½ teaspoons cornstarch

Chicken

• 1 ½ pounds boneless skinless chicken thighs, cut into thin strips
• 2 tablespoons cornstarch
• 3 tablespoons toasted sesame oil, divided

Vegetables & Garnish

• 1 pound French green beans, stems removed if needed
• 4 scallions, whites and greens separated
• 8 cloves garlic, finely chopped
• 1 tablespoon sesame seeds (for serving)

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Instructions

1. Make the stir fry sauce: In a medium bowl, whisk together soy sauce, honey, rice vinegar, hoisin sauce, ground ginger, sesame oil, red pepper flakes (if using), and cornstarch until smooth. Set aside.
2. Prep the chicken: In another medium bowl, toss the chicken thigh strips with 2 tablespoons cornstarch until each piece is well coated. Set aside.
3. Cook the chicken: Heat 1 tablespoon toasted sesame oil in a wok or large skillet over medium-high heat. In two batches, add half the chicken strips, cooking undisturbed for 2 minutes to brown, then turning to cook another 2 minutes. Remove cooked chicken to a bowl and repeat with the second batch, adding another tablespoon of sesame oil.
4. Cook the green beans and aromatics: Increase heat to medium-high and add the last tablespoon of sesame oil to the wok. Add green beans and cook for 5 minutes, tossing frequently to allow slight charring. Lower heat to medium, add the white parts of the scallions and chopped garlic, cooking for an additional 1 minute until fragrant.
5. Combine and finish the stir fry: Return cooked chicken to the wok with green beans. Pour the prepared stir fry sauce over the contents and stir well to coat everything evenly. Cook on medium heat for 2 more minutes until the sauce thickens slightly, stirring often to prevent sticking.
6. Garnish and serve: Sprinkle the stir fry with the green parts of the scallions and toasted sesame seeds. If the sauce becomes too thick, add a splash of water or chicken broth to loosen it. Serve hot over steamed rice and enjoy.

Notes

• To ensure even cooking, do not overcrowd the wok when cooking chicken; this helps in achieving a nice sear.
• If you prefer less spice, omit the red pepper flakes.
• Use fresh or frozen French green beans; if using frozen, thaw and drain excess water before cooking.
• Sesame oil adds an authentic flavor, but you can substitute with vegetable oil if needed.
• This stir fry pairs perfectly with steamed jasmine or basmati rice.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Keywords: Chicken stir fry, green bean stir fry, easy chicken recipe, weeknight dinner, quick stir fry, Asian chicken recipe, healthy stir fry