Chicken & Green Bean Stir Fry
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.
Servings: 6
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
Calories: 282kcal | Carbohydrates: 20g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 651mg | Fiber: 3g | Sugar: 12g