Chicken and Green Bean Stir Fry
User Reviews
5
Chicken and Green Bean Stir Fry
Description
This recipe starts by tossing diced chicken in cornstarch, salt, and pepper to create a light coating that helps achieve a slightly crisp exterior when sautéed. After cooking the chicken and setting it aside, green beans and sliced onions are stir-fried in the same pan to retain some crunch while softening slightly.
The sauce is a balanced mix of sweet chili sauce, low-sodium soy sauce, brown sugar, rice vinegar, garlic powder, ground ginger, and optional red pepper flakes for mild heat. Combining these ingredients produces a flavorful glaze that enhances both the chicken and vegetables without overpowering them.
Assembling the dish involves returning the cooked chicken to the pan and tossing everything together briefly to coat in the sauce and warm through. The finished stir fry is versatile as a quick meal served over rice or noodles. Garnishing with sesame seeds can add an optional nutty accent.
For best results, use fresh green beans trimmed and split into bite-sized pieces. Sweet chili sauce brands such as Thai Kitchen or Trader Joe's are recommended for their balanced flavor.
Ingredients
- 1 pound chicken breast diced into bite-sized pieces, boneless
- 1 tablespoon cornstarch to coat the chicken
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- 4 tablespoons canola oil divided, or vegetable oil
- 12 ounces Green bean washed and trimmed, fresh
- 1 yellow onion thinly sliced, medium
- ½ cup sweet chili sauce
- ¼ cup soy sauce low sodium
- 1 tablespoon light brown sugar
- 2 teaspoons cornstarch for the stir fry sauce
- 1 teaspoon rice vinegar
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger or more to taste
- ½ teaspoon red pepper flakes optional and to taste
- sesame seeds for garnishing, optional and to taste
Instructions
- Chicken - To a large bowl, add the chicken pieces, evenly sprinkle with 1 tablespoon cornstarch, salt, pepper, and toss to combine and coat evenly.
- To a large skillet or wok, add 2 tablespoons oil, the coated chicken pieces, and cook over medium-high heat for about 5-6 minutes, or until chicken is cooked through. Stir and flip chicken frequently as it cooks to ensure even cooking. When it's done, remove it from the skillet and set it aside on a plate.
- Green Beans - To the same skillet, add the green beans, onions, the additional oil as needed, and saute over medium-high heat for about 3-5 minutes, or as needed to soften the vegetables as desired. Stir intermittently. While they're sauteing, make the stir fry sauce.
- Stir Fry Sauce - To a small bowl, add the sweet chili sauce, soy sauce, brown sugar, 2 teaspoons cornstarch, rice vinegar, garlic powder, ground ginger, optional but recommended red pepper flakes, and whisk to combine.
- Assembly - When the green beans and onions are done, add the chicken back into the skillet, pour the stir fry sauce over the top, stir to combine, and allow everything to simmer over medium to medium-high heat for about 3-4 minutes, or until the sauce has thickened slightly and is bubbly.
- Serving and Storage - If desired, garnish with sesame seeds and serve immediately (with rice is a great way to serve this). If desired, add more red pepper flakes for heat, salt, pepper, etc. Extra stir fry will keep airtight in the fridge for up to 4-5 days, noting that the green beans will not retain their crisp-tender texture as time passes, which is unavoidable. I do not recommend freezing this recipe for the texture issue the green beans will have. Reheat leftovers in the microwave for about 30 seconds, or as desired.
Notes
- Use Thai Kitchen Sweet Chili Sauce or a similar brand for authentic flavor.
- Fresh green beans trimmed and cut to similar sizes cook evenly and retain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 395kcal | 20% |
| Carbohydrates | 32g | 11% |
| Protein | 28g | 56% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 1618mg | 67% |
| Potassium | 731mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 22g | 44% |
| Vitamin A | 702IU | 14% |
| Vitamin C | 14mg | 16% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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