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.
Ingredients
Scale
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)
Instructions
- 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.
- Prep the chicken: In another medium bowl, toss the chicken thigh strips with 2 tablespoons cornstarch until each piece is well coated. Set aside.
- 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.
- 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.
- 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.
- 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
