Description
This 30-minute Chicken Green Bean Stir Fry will make you forget all about takeout with its perfectly tender chicken, crisp veggies, and savory sauce that coats every bite.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
- 1 lb (450g) fresh green beans, trimmed and cut into 2-inch pieces
- 3 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium red bell pepper, thinly sliced (optional)
- 3 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey or brown sugar
- ½ teaspoon red pepper flakes (adjust to taste)
- 2 green onions, sliced diagonally
- 1 tablespoon sesame seeds, for garnish
- ¼ cup chicken broth or water
Instructions
- In a small bowl, combine soy sauce, oyster sauce, sesame oil, honey or brown sugar, and red pepper flakes. Mix well and set aside.
- Slice chicken breasts against the grain into thin, even strips. Season lightly with salt and pepper. For extra tenderness, toss with 1 teaspoon cornstarch and let sit for 10 minutes.
- Blanch green beans in boiling salted water for 2 minutes. Transfer to ice water, then drain and pat dry.
- Heat 1½ tablespoons oil in a wok or large skillet over high heat. Add chicken in a single layer and cook undisturbed for 1 minute, then stir-fry for 2-3 minutes until just cooked. Transfer to a plate.
- Return wok to high heat with remaining 1½ tablespoons oil. Add garlic and ginger, stirring for 30 seconds until fragrant. Add green beans and bell pepper and stir-fry for 2 minutes.
- Return chicken to the wok with any accumulated juices. Pour in the sauce and chicken broth. Stir-fry for 1-2 minutes until sauce thickens slightly.
- Add green onions and cook for another 30 seconds. Transfer to a serving plate, sprinkle with sesame seeds, and serve immediately.