Chicken and Green Bean Stir Fry

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5 from 18 votes

Chicken and Green Bean Stir Fry features tender chicken breast pieces coated with cornstarch, quickly cooked with fresh green beans and onions. The dish is brightened by a sauce combining sweet chili, soy, brown sugar, garlic, and spices, producing a savory-sweet flavor with a slight kick. The stir-fry offers a satisfying texture contrast between crisp-tender vegetables and moist chicken.

Prep Time

10 mins

Cook Time

15 mins

Servings: 4

Calories: 395 kcal

Course: Lunch, Dinner

Cuisine: Asian

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 395

% 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.