5.0 from 18 votes
Chicken and Green Bean Stir Fry
🧡💚 Juicy pieces of chicken and crisp-tender green beans are coated in a sweet and savory stir fry sauce! It’s a simple yet flavorful stir fry that’s made with pantry staples you have on hand already! Best of all, it’s a QUICK and EASY one skillet recipe that's ready in less than 30 minutes so it's great for busy weeknights!
Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 395 kcal
Course:
Lunch , Dinner
Cuisine:
Asian
Ingredients
- 1 pound boneless chicken breast diced into bite-sized pieces
- 1 tablespoon cornstarch (to coat the chicken)
- 1 teaspoon salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 4 tablespoons canola or vegetable oil divided
- 12 ounces fresh green beans washed and trimmed
- 1 medium yellow onion thinly sliced
- ½ cup Sweet chili sauce
- ¼ cup low sodium soy sauce
- 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.
Cup of Yum
Notes
- I like the Thai Kitchen Sweet Chili Sauce or Trader Joe's Sweet Chili Sauce.
Nutrition Information
Serving
1portion
Calories
395kcal
(20%)
Carbohydrates
32g
(11%)
Protein
28g
(56%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
73mg
(24%)
Sodium
1618mg
(67%)
Potassium
731mg
(21%)
Fiber
4g
(16%)
Sugar
22g
(44%)
Vitamin A
702IU
(14%)
Vitamin C
14mg
(16%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
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.