This simple Green Bean Chicken Stir Fry features tender strips of chicken thighs cooked to perfection and coated in a homemade sauce with soy, honey, and a touch of spice. It’s a quick and satisfying meal with a great balance of flavors. This dish is perfect served over rice or noodles.
I love recreating restaurant-style Chinese-inspired dishes at home, like my healthier Air Fryer Orange Chicken.
If you are short on time, try my 5 ingredient Easy Teriyaki Salmon Rice Bowls. They are made with my favorite store-bought Japanese bbq sauce to save on prep time.
Not a fan of seafood? Make my Teriyaki Chicken Rice Bowl Recipe instead!
Table of Contents
Why You’ll Love This Recipe
- Flavorful Stir Fry Sauce: The sauce combines soy sauce, honey, hoisin, and a touch of spice, creating a perfectly balanced blend of savory, sweet, and tangy flavors.
- Crispy Juicy Chicken: The chicken thighs are coated in cornstarch and cooked until crispy, adding a delicious texture.
- Tons of Veggies: This recipe uses a full pound of string beans, making it an excellent way to add a generous serving of vegetables to your dinner.
Do You Cook the Meat or Vegetables First in Stir Fry?
In stir-frying, you typically cook the meat first. Here’s why:
- Flavor Development: Cooking the meat first allows it to develop a seared flavor and creates a flavorful base for the sauce. The meat’s juices & fat also contribute to the overall flavor of the dish.
- Texture Control: Cooking the meat separately ensures it gets the proper texture. Overcrowding the pan with both meat and vegetables can lead to uneven cooking and a steamed rather than a crisp texture.
- Meat Resting: After cooking the meat, you can set it aside while you stir-fry the vegetables. This way, you can return the meat to the pan later to combine with the vegetables and sauce, ensuring everything is cooked to perfection and the meat stays tender.
Remember to cook the meat until it’s nearly done before adding vegetables and then return the meat to the pan to finish cooking with the vegetables and sauce.
Ingredients & Substitutions
- Chicken Thighs: I prefer using thighs over boneless skinless chicken breast because they hold up better to high heat and stay juicy without drying out.
- Cornstarch: Coating the chicken in cornstarch before cooking creates a crispy exterior and thickens the sauce.
- Soy Sauce: Provides essential saltiness and umami.
- Honey: Adds a touch of sweetness.
- Rice Vinegar: Brings a pleasant tanginess.
- Hoisin Sauce: Adds rich, complex depth to the flavor.
- Ginger: Introduces a bright, aromatic zing. You can also use 2-3 teaspoons of finely minced or grated fresh ginger.
- Chili Flakes: This recipe has a bit of heat; adjust the amount to suit your spice preference or omit if you prefer a milder dish.
- Toasted Sesame Oil: Toasted sesame oil is crucial for a rich, nutty flavor, whereas regular sesame oil has a much milder taste.
- Green Beans: Frozen green beans are ideal as they don’t need blanching before stir-frying. If using fresh green beans, blanch them for a couple of minutes to ensure they are tender.
- Scallions: Add both flavor to the stir fry and serve as a fresh garnish.
- Garlic: Fresh garlic adds a strong, aromatic kick to the sauce.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Chicken and Green Bean Stir Fry
Quick Overview
- Coat the chicken and make the stir fry sauce.
- Brown the chicken.
- Cook the green beans.
- Add sauce and combine.
Step by Step Instructions
Avoid stirring the chicken too much to ensure it browns properly.
Step 1: In a medium bowl, toss the chicken thighs with cornstarch, ensuring each piece is well-coated. Set aside.
Step 2: In a small bowl or liquid measuring cup, whisk together the soy sauce, honey, rice vinegar, hoisin sauce, ground ginger, chili flakes, and cornstarch. Set aside.
Step 3: Heat about half of the sesame oil in a wok or large skillet over medium-high heat. Working in 2-3 batches, add the chicken strips. Let the chicken cook undisturbed for a few minutes to allow it to brown. Turn and cook until browned and cooked through, about 5-7 minutes per batch. Remove each batch of chicken from the wok and set aside. Add more sesame oil between batches if needed.
Step 4: Reduce the heat to low. Add the remaining sesame oil to the wok. Add the garlic and the whites of the green onions. Sauté for 1-2 minutes until fragrant.
Step 5: Add the frozen green beans to the wok. Sauté for 6-8 minutes or until they are tender. Increase the heat to medium if necessary.
Step 6: Return the cooked chicken to the wok. Pour the prepared sauce over the chicken and green beans. Stir well to coat everything evenly. Cook for another 2-3 minutes until the sauce has thickened slightly. Garnish with the greens of the green onions. Add a splash or water or chicken broth to loosen the sauce if it thickens too much.
Recipe Serving Suggestions
I always love serving my stir fry over steamed white rice or brown rice, garnished with green onions and sesame seeds. Try cauliflower rice for a low carb alternative. If you’re looking to switch things up, try one of these side dish ideas:
- Asian Chili Garlic Noodles: Comes together in only about 15 minutes.
- Asian Chopped Salad Recipe: Tossed in the most flavforful peanut dressing.
- Spicy Cucumber Salad: Delicious as a garnish or a side.
- Air Fryer Frozen Spring Rolls or Air Fryer Frozen Egg Rolls: You can’t beat the convenience of a simple frozen side.
Expert Tips
- Prep Ahead: Have all your ingredients prepped and ready before you start cooking to ensure a smooth and quick stir fry process.
- Proper Browning: Avoid stirring the chicken too frequently to allow it to brown properly, adding depth of flavor.
- High Heat: Use medium-high heat to get a good sear on the chicken and to keep the vegetables crisp-tender.
Additions & Variations
- Vegetables: Feel free to use 1 pound of any vegetables you have on hand, such as broccoli, bell peppers, yellow onions, snap peas, or others.
- Nuts: Toss in a handful of cashews or peanuts for added crunch and a nutty flavor.
- Protein Swap: Try using thinly sliced beef, pork, or shrimp instead of chicken for a different protein option.
- Spice It Up: Increase the chili flakes or add a splash of Sriracha or chili oil if you prefer a spicier stir fry.
- Soy Alternatives: Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
More Chicken Recipes
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Chicken & Green Bean Stir Fry
Equipment
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into thin strips*
- 2 Tablespoons cornstarch
- 1/4 cup soy sauce
- 3 Tablespoons honey
- 2 Tablespoons EACH rice vinegar & hoisin
- 1 teaspoon ground ginger
- 1-4 – 1/2 teaspoon red pepper flakes
- 2 teaspoons cornstarch
- 3 Tablespoons toasted sesame oil
- 1 pound frozen green beans
- 5-6 scallions, whites & greens separated
- 8 cloves garlic, finely minced
Instructions
- In a medium bowl, toss the chicken thighs with cornstarch, ensuring each piece is well-coated. Set aside.1.5 pounds boneless skinless chicken thighs, cut into thin strips*, 2 Tablespoons cornstarch
- In a small bowl or liquid measuring cup, whisk together the soy sauce, honey, rice vinegar, hoisin sauce, ground ginger, chili flakes, and cornstarch. Set aside.1/4 cup soy sauce, 2 Tablespoons EACH rice vinegar & hoisin, 1 teaspoon ground ginger, 1-4 – 1/2 teaspoon red pepper flakes, 2 teaspoons cornstarch, 3 Tablespoons honey
- Heat about half of the sesame oil in a wok or large skillet over medium-high heat. Working in 2-3 batches, add the chicken strips. Let the chicken cook undisturbed for a few minutes to allow it to brown. Turn and cook until browned and cooked through, about 5-7 minutes per batch. Remove each batch of chicken from the wok and set aside. Add more sesame oil between batches if needed.3 Tablespoons toasted sesame oil
- Reduce the heat to low. Add the remaining sesame oil to the wok. Add the garlic and the whites of the green onions. Sauté for 1-2 minutes until fragrant.8 cloves garlic, finely minced, 5-6 scallions, whites & greens separated
- Add the frozen green beans to the wok. Sauté for 6-8 minutes or until they are tender. Increase the heat to medium if necessary.1 pound frozen green beans
- Return the cooked chicken to the wok. Pour the prepared sauce over the chicken and green beans. Stir well to coat everything evenly. Cook for another 2-3 minutes until the sauce has thickened slightly. Garnish with the greens of the green onions. Add a splash or water or chicken broth to loosen the sauce if it thickens too much.
Notes
- Chicken Thighs: I prefer using thighs over boneless skinless chicken breast because they hold up better to high heat and stay juicy without drying out.
- Chili Flakes: This recipe has a bit of heat; adjust the amount to suit your spice preference or omit if you prefer a milder dish.
- Proper Browning: Avoid stirring the chicken too frequently to allow it to brown properly, adding depth of flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
