Imagine the satisfying crunch of perfectly cooked green beans mingling with tender, savory chicken, all coated in a flavorful sauce that dances on your tongue. This isn’t your average weeknight meal; this Chicken And Green Bean Stir-Fry is a vibrant explosion of taste and texture that’s ready in minutes! Get ready to ditch the takeout menu because you’re about to master this easy dish, and I promise, you’ll be making it again and again.
Ingredients
For the Chicken and Marinade:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
For the Stir-Fry:
- 1 pound fresh green beans, trimmed
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, but recommended!)
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Sesame seeds and chopped green onions, for garnish (optional)
Let’s Get Cooking: My Foolproof Method
Alright, friend, let’s dive into this simple yet incredibly delicious Chicken and Green Bean Stir-Fry. This is one of those easy Chinese recipes that tastes like you spent hours in the kitchen, but secretly only took minutes! We’ll break it down step-by-step, and I’ll share some tips to make sure you nail it every time. Trust me, this will become a staple in your Chinese cooking recipes repertoire.
Step-by-Step Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, sesame oil, ginger, and pepper. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. This step is crucial for tender and flavorful chicken.
- Prep the Green Beans: While the chicken is marinating, trim the green beans. You can leave them whole, halve them, or cut them into 1-inch pieces – whatever you prefer! Just make sure they’re all roughly the same size for even cooking.
- Stir-Fry Time! Heat a large wok or skillet over high heat. Add 1 tablespoon of vegetable oil. Once the oil is hot and shimmering (this is key!), add the marinated chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the wok and set aside.
- Cook the Green Beans: Add the remaining tablespoon of vegetable oil to the wok. Add the minced garlic and ginger, and stir-fry for about 30 seconds, until fragrant. Be careful not to burn them! Add the green beans and stir-fry for 5-7 minutes, until they are bright green and tender-crisp. They should still have a bit of a bite to them.
- Combine and Sauce: Return the cooked chicken to the wok with the green beans. In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce (if using), and sugar. Pour the sauce over the chicken and green beans.
- Thicken the Sauce: Bring the sauce to a simmer. Slowly pour in the cornstarch slurry (cornstarch mixed with water), stirring constantly, until the sauce thickens to your desired consistency. This usually takes just a minute or two.
- Finishing Touches: Remove the wok from the heat and stir in the sesame oil. This adds a wonderful aroma and flavor.
- Serve: Garnish with sesame seeds and chopped green onions, if desired. Serve immediately over rice or noodles.
Troubleshooting and Tips for Success
Even the best of us stumble sometimes in the kitchen! Here are some common issues and how to avoid them when making this Chicken Green Beans stir-fry. These tips will elevate your Chinese cooking game.
- Chicken is Dry: The key to juicy chicken is the marinade and not overcooking it. Don’t skip the marinade, and make sure your wok is hot before adding the chicken. This helps to sear the outside and lock in the juices.
- Green Beans are Soggy: Overcooked green beans are a bummer. Make sure your wok is hot and stir-fry them quickly until they’re tender-crisp. Don’t overcrowd the wok, as this will lower the temperature and cause them to steam instead of stir-fry.
- Sauce is Too Thin: If your sauce isn’t thickening, make sure your cornstarch slurry is fresh and properly mixed. Sometimes, adding a bit more slurry, a teaspoon at a time, can do the trick.
- Too Salty: Soy sauce can be salty, so taste as you go and adjust accordingly. You can add a bit of sugar or chicken broth to balance the flavors.
Spice It Up! Variations and Add-Ins
Want to put your own spin on this Chicken and Green Bean Stir-Fry? Here are some fun variations and add-ins to try:
- Add Veggies: Sliced bell peppers, mushrooms, onions, or carrots would all be delicious additions.
- Spice it Up: Add a pinch of red pepper flakes or a drizzle of sriracha for some heat.
- Nuts: Sprinkle some chopped peanuts or cashews for added crunch and flavor.
- Different Protein: You can easily substitute the chicken with shrimp, beef, or tofu.
- Sauce Variations: Experiment with different sauces like hoisin sauce, black bean sauce, or teriyaki sauce.
Make It a Meal: Serving Suggestions
This Chicken and Green Bean Stir-Fry is a complete meal on its own, but here are some ideas to round it out:
- Rice: Serve it over steamed white rice, brown rice, or fried rice.
- Noodles: Toss it with your favorite noodles, like egg noodles or rice noodles.
- Appetizers: Serve with spring rolls, potstickers, or wonton soup.
- Salad: A simple side salad with a light vinaigrette complements the stir-fry perfectly.
Other Easy Dinner Ideas
If you enjoyed this Chicken Green Beans stir-fry, you might also love my Hot Honey Chicken Bowl, which is sweet, spicy, and utterly addictive. For another quick and easy skillet meal, try my Tex Mex Chicken And Zucchini Skillet – it’s packed with flavor and perfect for a weeknight. If you’re in the mood for noodles, my Chicken Ramen Stir Fry is a fun twist on a classic, or you could whip up some Garlic Butter Chicken Noodles. For those who love the classics, Sesame Chicken is always a winner, and my Garlic Chicken Broccoli Bowls are a healthy and satisfying option.
Storing and Reheating
Got leftovers? Lucky you! Store your Chicken and Green Bean Stir-Fry in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through, or stir-fry in a skillet over medium heat. A little splash of water or chicken broth can help to loosen up the sauce. Keep in mind that the green beans might lose a bit of their crispness upon reheating, but it will still taste amazing!
Final Thoughts
So, there you have it – a super easy and incredibly delicious Chicken and Green Bean Stir-Fry that’s perfect for busy weeknights! I hope you enjoy making this recipe as much as I do. Remember to experiment with different variations and add-ins to make it your own. Happy cooking, friend!
What is the key to ensuring the chicken in the stir-fry is juicy and not dry?
The key to juicy chicken is to marinate it and avoid overcooking it. Make sure your wok is hot before adding the chicken to sear the outside and lock in the juices.
How do I prevent the green beans from becoming soggy when stir-frying?
To prevent soggy green beans, ensure your wok is hot and stir-fry them quickly until they’re tender-crisp. Avoid overcrowding the wok, as this can lower the temperature and cause the green beans to steam instead of stir-fry.
What are some variations or add-ins I can use to customize the Chicken and Green Bean Stir-Fry?
You can customize the stir-fry by adding sliced bell peppers, mushrooms, onions, or carrots. For a spicier dish, add red pepper flakes or sriracha. You can also add nuts, use different proteins like shrimp or tofu, or experiment with different sauces like hoisin or black bean sauce.
How long can I store leftovers of the Chicken and Green Bean Stir-Fry, and how should I reheat them?
You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until heated through or stir-fry in a skillet over medium heat. Add a little water or chicken broth to loosen the sauce, if needed.
Easy Chicken and Green Bean Stir-Fry
Equipment
- Wok or large skillet
- Medium bowl
- Small bowl
- Measuring cups and spoons
- Cutting board
- Knife
- Spatula or cooking spoon
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
- 1 pound fresh green beans, trimmed
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- ¼ cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- ½ teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water slurry
- Sesame seeds, for garnish
- Chopped green onions, for garnish
- Cooked rice or noodles, for serving
Instructions
- In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon ground ginger, and 1/4 teaspoon black pepper. Mix well and marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Trim the green beans and cut them into desired size.
- Heat a large wok or skillet over high heat. Add 1 tablespoon of vegetable oil.
- Once the oil is hot, add the marinated chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the wok and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and minced ginger, and stir-fry for about 30 seconds, until fragrant.
- Add the green beans and stir-fry for 5-7 minutes, until they are bright green and tender-crisp.
- Return the cooked chicken to the wok with the green beans.
- In a small bowl, whisk together the 1/4 cup chicken broth, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sugar. Pour the sauce over the chicken and green beans.
- Bring the sauce to a simmer. Slowly pour in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water), stirring constantly, until the sauce thickens to your desired consistency.
- Remove the wok from the heat and stir in the 1/2 teaspoon sesame oil.
- Garnish with sesame seeds and chopped green onions, if desired. Serve immediately over rice or noodles.
