Chicken and Green Bean Stir-Fry Quick
This Chicken & Green Bean Stir-Fry recipe is a quick and easy weeknight meal ready in under 30 minutes. It features tender chicken and crisp-tender green beans coated in a savory sauce, promising a flavorful and satisfying dish.
Equipment
- Medium bowl
- Small bowl
- Large Skillet or Wok
- Measuring spoons
- Measuring cups
- Spatula or wooden spoon
- Knife
- Cutting board
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 tablespoon vegetable oil
- 1 pound fresh green beans, trimmed
- ½ cup chopped onion
- 2 cloves garlic, minced
- ½ cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- Sesame seeds, for garnish
Instructions
- In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon cornstarch, sesame oil, ginger, and pepper.
- Toss to coat evenly. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- In a small bowl, whisk together the chicken broth, 2 tablespoons soy sauce, oyster sauce, brown sugar, and 1 teaspoon cornstarch. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the skillet and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the green beans and onion to the skillet. Stir-fry until the green beans are crisp-tender, about 5-7 minutes.
- Add the minced garlic and stir-fry for another minute until fragrant.
- Pour the sauce mixture into the skillet and bring to a simmer, stirring constantly until the sauce thickens, about 1-2 minutes.
- Return the cooked chicken to the skillet and toss to coat with the sauce.
- Garnish with sesame seeds, if desired.
- Serve immediately over rice or noodles.
Notes
High heat is key for stir-frying. Prep all ingredients before starting. Don't overcrowd the pan; cook in batches if necessary. Adjust the sauce to your taste. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or skillet. For variations, add red pepper flakes, sliced bell peppers, broccoli florets, or substitute chicken with tofu, shrimp, beef or pork. Serve over rice, noodles, with egg rolls, spring rolls, soup or salad.