Easy Chicken and Green Bean Stir-Fry
This Easy Chicken and Green Bean Stir-Fry is a quick and delicious weeknight meal. Tender chicken and crisp green beans are coated in a flavorful sauce, creating a vibrant explosion of taste and texture. Ready in minutes, it's a perfect alternative to takeout.
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.
Notes
For juicier chicken, don't skip the marinade and ensure the wok is hot before adding the chicken. To avoid soggy green beans, stir-fry them quickly until tender-crisp and don't overcrowd the wok. If the sauce is too thin, add a bit more cornstarch slurry. Taste as you go and adjust seasoning accordingly. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stir-fry in a skillet. Add sliced bell peppers, mushrooms, or carrots for more vegetables. For a spicy kick, add a pinch of red pepper flakes or a drizzle of sriracha. Sprinkle chopped peanuts or cashews for added crunch. You can substitute the chicken with shrimp, beef, or tofu. Experiment with different sauces like hoisin sauce, black bean sauce, or teriyaki sauce.