Quick Green Bean & Chicken Stir-fry
This Quick Green Bean & Chicken Stir-fry is a vibrant, one-pan meal that brings together tender chicken and crisp green beans in a savory, umami-rich sauce, perfect for a healthy weeknight dinner in under 15 minutes.
For 2 servings
Slice the chicken breast into thin, bite-sized pieces. In a medium bowl, toss the chicken with cornstarch and 1 tablespoon of the low-sodium soy sauce. Set aside to marinate for 5 minutes while you prepare other ingredients.
Trim the ends off the green beans. Mince the garlic and grate the fresh ginger. In a small bowl, whisk together the remaining 1 tablespoon soy sauce, toasted sesame oil, rice vinegar, granulated sugar (if using), and water or chicken broth to create the stir-fry sauce.
Heat the vegetable oil in a large wok or a non-stick skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer and stir-fry for 2-3 minutes, until cooked through and lightly browned. Remove the chicken from the pan and set aside.
Add the trimmed green beans to the same pan. Stir-fry for 2-3 minutes, until they are bright green and crisp-tender. If the pan seems dry, add another teaspoon of oil.
Push the green beans to one side of the pan. Add the grated ginger and minced garlic to the empty space and stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
Return the cooked chicken to the pan with the green beans and aromatics. Give the prepared stir-fry sauce a quick whisk and pour it over everything in the pan.
Toss continuously for 1-2 minutes, allowing the sauce to coat the chicken and vegetables and thicken slightly. Ensure everything is well combined and heated through.
Remove from heat and serve immediately, ideally over steamed rice or noodles. Garnish with toasted sesame seeds and thinly sliced green onions, if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the pan: Cook the chicken in batches if necessary to ensure it browns properly and doesn't steam. Overcrowding lowers the pan temperature, leading to less flavorful results.
- 2Prep ahead for speed: Have all your ingredients chopped, measured, and sauces mixed before you start cooking (mise en place). Stir-frying is a very fast cooking method, so you won't have time to chop mid-way.
- 3High heat is key: Use a wok or a large, heavy-bottomed skillet and ensure it's properly heated before adding ingredients. This creates the 'wok hei' (breath of the wok) for authentic stir-fry flavor.
- 4Adjust green bean texture: For softer green beans, add a splash of water (1-2 tbsp) after stir-frying them for a minute, then cover the pan for 1-2 minutes to steam them slightly before uncovering and continuing to stir-fry.
Adapt it for your goals.
Vegetable Swap
Substitute green beans with broccoli florets, snap peas, bell peppers, or thinly sliced carrots for variety. Adjust cooking times as needed for different vegetables.
Protein AlternativeProtein Alternative
Replace chicken with shrimp (cook for 2-3 minutes until pink) or firm tofu (pressed and cubed, then pan-fried until golden) for a different protein source.
Spicy KickSpicy Kick
Add 1/2-1 teaspoon of chili garlic sauce or a pinch of red pepper flakes to the stir-fry sauce for a delightful spicy element.
Why this is on our healthy list.
Lean Protein Source
Chicken breast is an excellent source of lean protein, essential for muscle repair, growth, and satiety, helping you feel full longer.
Rich in Fiber
Green beans are packed with dietary fiber, which aids digestion, helps regulate blood sugar levels, and contributes to heart health.
Antioxidant Boost
Ginger and garlic provide powerful antioxidants and anti-inflammatory compounds, supporting immune function and overall well-being.
Frequently asked questions
Yes, you can use frozen green beans. Do not thaw them; add them directly to the hot pan and stir-fry for a few minutes longer than fresh, until tender-crisp. They may release more water, so ensure your pan is hot.
