Chicken and Green Bean Stir-Fry is a quick, colorful, and flavorful dish that’s perfect for busy weeknights. Tender slices of chicken breast are seared until golden. They are then tossed with crisp-tender green beans in a savory, garlicky stir-fry sauce. The combination of soy sauce, ginger, and a hint of sesame oil gives every bite an irresistible Asian-inspired flavor. The green beans add a fresh crunch. This balances the juicy chicken beautifully.
This stir-fry comes together in under 30 minutes, making it an excellent choice for a fast and healthy dinner. It’s light yet satisfying, and pairs perfectly with steamed rice or noodles for a full meal. You can easily adapt it with extra vegetables like bell peppers, carrots, or snap peas for added color and nutrition.
You are craving a simple homemade takeout-style dish. You need a go-to recipe for busy nights. This Chicken and Green Bean Stir Fry delivers bold flavor. It offers vibrant texture and wholesome goodness in every bite. It’s a delicious way to enjoy a balanced, protein-packed meal without spending hours in the kitchen.
This crispy sweet chili chicken and green beans stir fry is ridiculously easy and delicious!
What You Need to Make Chicken and Green Bean Stir-Fry
Chicken
- 2 lbs boneless skinless chicken thighs cut into cubes
- 3 tbsp cornstarch
- ¼ cup vegetable oil plus 2 tbsp or more as needed
Vegetables
- 2 bell peppers sliced
- 1 cup steamed green beans in a bag See notes below
- 1 tbsp ginger garlic paste
Seasonings
- 1 tsp garlic powder (add more for taste)
- 1 tsp crushed red pepper
- ⅛ tsp sesame oil
- 1 ¼ cup sweet chili Sauce
How to Make Sweet Chili Chicken and Green Bean Stir-Fry
- In a large bowl add the diced chicken and a tablespoon of oil. Add the garlic powder and ½ tsp salt and pepper and rub it into the chicken. Add cornstarch. Mix until all pieces of chicken is coated in the cornstarch.
- In a large skillet or wok over medium high heat, add 3 tablespoons of vegetable oil until glistening. Working in small batches, add the chicken. Do not overcrowd the pan. You’ll have to turn often so the chicken can cook evenly. If the pan seems dry, add more oil as needed. Once the chicken is done, put it to the side. Then, cook the second batch until crispy or until your desired texture.
- Add the bell peppers and saute until soft or your until you get your desired tenderness. Next, add the minced garlic and cook until fragrant. Add the chicken, green beans, sweet chili sauce, sesame oil, ginger and crushed red peppers to the skillet. Stir until mixed and the chicken and green beans are coated in the chili sauce. Serve promptly over rice.
NOTES and Tips for Chicken and Green Bean Stir-Fry
- Use either fresh, frozen, a bag of steamed green beans or canned green beans to make this. If using fresh, make sure to trim the ends.
- Use you favorite store brand sweet chili sauce or use my Thai Sweet Chili Recipe
- If you are using fresh green beans, they will take longer to cook down if they aren’t sautéed first. Check out how to properly cook the green beans.
- Slice the chicken thinly and evenly so it cooks quickly and stays tender.
- Blanch the green beans for 2–3 minutes before stir-frying to keep them bright and crisp.
- Use a hot wok or skillet to sear the chicken for the best flavor and texture.
- Adjust the soy sauce and garlic to taste, or add a splash of chili sauce for heat.
- For extra flavor, finish the stir-fry with a drizzle of sesame oil or a sprinkle of toasted sesame seeds.
- Serve promptly over steamed rice or noodles for a full meal.
- I like to cook the bell peppers until it’s they’re soft but feel free to cook until your desired tenderness.
- If you don’t like green beans ditch it and replace it with your favorite vegetables.
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Frequently Asked Questions
1. Can I use chicken thighs instead of chicken breast?
Yes, boneless, skinless chicken thighs work well and add extra juiciness. Just adjust the cooking time slightly as they take longer to cook through.
2. Do I need to blanch the green beans first?
Blanching is optional but recommended. It helps the beans keep their vibrant color and stay crisp-tender when stir-fried.
3. Can I make this stir-fry ahead of time?
It’s best served fresh, but you can prep the ingredients and sauce in advance. Store them separately in the fridge and cook just before serving.
4. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
5. Can I add other vegetables to this recipe?
Absolutely! Bell peppers, carrots, snap peas, or mushrooms all make great additions for more color, texture, and nutrition.
Chicken and Green Bean Stir Fry
Chicken and Green Bean Stir Fry is a quick, colorful, and flavorful dish that’s perfect for busy weeknights. Tender slices of chicken breast are seared until golden, then tossed with crisp-tender green beans in a savory, garlicky stir-fry sauce. The combination of soy sauce, ginger, and a hint of sesame oil infuses every bite with irresistible Asian-inspired flavor, while the green beans add a fresh crunch that balances the juicy chicken beautifully.
Ingredients
Chicken
- 2 lbs boneless skinless chicken thighs cut into cubes
- 3 tbsp cornstarch
- ¼ cup vegetable oil plus 2 tbsp or more as needed
Vegetables
- 2 bell peppers sliced
- 1 cup steamed green beans in a bag See notes below
- 1 tbsp ginger garlic paste
Seasonings
- 1 tsp garlic powder (add more for taste)
- 1 tsp crushed red pepper
- ⅛ tsp sesame oil
- 1 ¼ cup sweet chili Sauce
Instructions
- In a large bowl add the diced chicken and a tablespoon of oil. Add the garlic powder and ½ tsp salt and pepper and rub it into the chicken. Add cornstarch. Mix until all pieces of chicken is coated in the cornstarch.
- In a large skillet or wok over medium high heat, add 3 tablespoons of vegetable oil until glistening. Working in small batches, add the chicken. Do not overcrowd the pan. You'll have to turn often so the chicken can cook evenly. If the pan seems dry, add more oil as needed. Once the chicken is done, put it to the side. Then, cook the second batch until crispy or until your desired texture.
- Add the bell peppers and saute until soft or your until you get your desired tenderness. Next, add the minced garlic and cook until fragrant. Add the chicken, green beans, sweet chili sauce, sesame oil, ginger and crushed red peppers to the skillet. Stir until mixed and the chicken and green beans are coated in the chili sauce. Serve promptly over rice.
Notes
- Use either fresh, frozen, a bag of steamed green beans or canned green beans to make this. If using fresh, make sure to trim the ends.
- Use you favorite store brand sweet chili sauce or use my Thai Sweet Chili Recipe
- If you are using fresh green beans, they will take longer to cook down if they aren't sautéed first. Check out how to properly cook the green beans.
- Slice the chicken thinly and evenly so it cooks quickly and stays tender.
- Blanch the green beans for 2–3 minutes before stir-frying to keep them bright and crisp.
- Use a hot wok or skillet to sear the chicken for the best flavor and texture.
- Adjust the soy sauce and garlic to taste, or add a splash of chili sauce for heat.
- For extra flavor, finish the stir-fry with a drizzle of sesame oil or a sprinkle of toasted sesame seeds.
- Serve promptly over steamed rice or noodles for a full meal.
- I like to cook the bell peppers until it's they're soft but feel free to cook until your desired tenderness.
- If you don't like green beans ditch it and replace it with your favorite vegetables.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 490Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 292mgSodium: 711mgCarbohydrates: 11gFiber: 2gSugar: 3gProtein: 62g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
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