Description
Whipping up Chicken and Green Bean Stir Fry brings weeknight dinner magic right to your kitchen table. Quick, fresh ingredients dance together in a sizzling pan, delivering a delicious meal that’ll have your family asking for seconds.
Ingredients
Scale
Proteins:
- 1 pound (450g) boneless, skinless chicken breasts, sliced into thin strips
Vegetables:
- 2 cups (200g) fresh green beans, trimmed
- 1 red bell pepper, sliced into strips
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
Sauce and Seasonings:
- ¼ cup (60ml) low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar or honey
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- ¼ teaspoon red pepper flakes
Garnish and Serving:
- Steamed rice, noodles, or cauliflower rice
- Sesame seeds
- Sliced green onions
Instructions
- Slice 1 pound (450g) chicken breasts into thin, uniform strips no wider than ¼ inch, ensuring even cooking and quick heat absorption.
- Trim 2 cups (200g) green beans, cutting off tough ends and halving longer beans for consistent bite-size pieces.
- Mince 2 garlic cloves and 1 teaspoon fresh ginger into fine, aromatic pieces that will release maximum flavor.
- Whisk ¼ cup (60ml) soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, and 1 tablespoon brown sugar in a small bowl to create a balanced sauce.
- Heat 1 tablespoon vegetable oil in a large skillet at 375°F (190°C). Spread chicken strips in a single layer, cooking 4-5 minutes until golden brown and internal temperature reaches 165°F (74°C).
- Transfer cooked chicken to a clean plate, keeping warm and preserving juicy texture.
- Add remaining 1 tablespoon oil to the same skillet at medium-high heat. Add green beans and optional sliced bell pepper, stir-frying 3-4 minutes until crisp-tender.
- Toss minced garlic and ginger into the vegetables, stirring constantly for 30 seconds to prevent burning.
- Return chicken to the skillet, pouring prepared sauce over the mixture and stirring to coat evenly.
- Mix 1 teaspoon cornstarch with 2 tablespoons water, creating a slurry to thicken the sauce for 1-2 minutes.
- Plate over steamed rice or noodles, sprinkling sesame seeds and sliced green onions for a fresh garnish.
Notes
- Cut chicken into uniform strips for even cooking and faster preparation.
- Use high heat and keep ingredients moving in the pan to prevent burning and maintain crisp texture.
- For a gluten-free version, replace soy sauce with tamari and use cornstarch alternative like arrowroot powder.
- Fresh green beans provide the best crunch, so select firm, bright green beans without blemishes.
- Prep Time: 10 minutes
- Cook Time: 10-13 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 206 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg