This easy chicken and green bean stir fry has everything you'd expect from a good Chinese restaurant dish. Tender, juicy chicken, crisp green beans, and a tasty sauce that ties it all together. It's simple, quick, and ready in under 20 minutes.
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If you love wholesome meals with both protein and vegetables, this chicken with green beans is a keeper. Everything cooks in one pan, and the green beans come out just right, not soggy or bland, but crisp and full of flavor, just like a stir fry should be.
It's also easy to customize. Use chicken breast, thighs, or even any other meat you prefer. No green beans? Try it with broccoli, mushrooms, or asparagus instead. The recipe is flexible and always turns out delicious.
What You'll Need
Here's a quick look at what goes into this chicken and green bean stir fry. For the full list of ingredients and exact measurements, scroll down to the recipe card below.
- Chicken: I use boneless chicken breast but thighs can also be used.
- Green beans: Fresh green beans (aka string beans), washed, trimmed, and halved.
- Onion, garlic & ginger: Fresh aromatics add the best flavor to stir fries.
- Freshly ground black pepper: For a bit of warmth and flavor.
- Salt: Go easy on salt as the sauces already add plenty.
- Oil: Any neutral oil for stir-frying. I used vegetable oil, but canola or sunflower oil work just as well.
For the Stir Fry Sauce
- Light soy sauce: It adds umami without darkening the sauce.
- Dark soy sauce: Just a little goes a long way for color and a deeper flavor.
- Oyster sauce: Thick, savory, and slightly sweet, it gives the stir fry that glossy, restaurant-style finish.
- Toasted sesame oil: A few drops give a rich, nutty aroma.
- Cornstarch: Helps the chicken develop a light crust on the chicken and also thickens the sauce.
- Water: A splash of water to bring it all together. You can use chicken stock instead if you prefer.
Instructions Step By Step
1. Marinate the chicken: In a bowl, combine the chicken with light soy sauce, oil, cornstarch, water, a little salt and a pinch of pepper. Mix everything well and set it aside while you prepare the rest of the ingredients.
2. Make the sauce: In a small bowl, stir together light soy sauce, dark soy sauce, oyster sauce, toasted sesame oil, pepper, cornstarch, and water. Mix well until smooth with no lumps, then set aside.
3. Cook the green beans: Heat a pan or wok over medium-high heat until it's smoking hot. Add 1 tablespoon of oil and swirl the pan to coat the surface. Add the green beans and stir-fry continuously for 1-2 minutes until they're slightly blistered on all sides. Sprinkle in a bit of salt and stir for another minute. Remove from the pan and set aside.
4. Sear the chicken: In the same pan, add the remaining oil. Place the marinated chicken in a single layer. Let it sear over medium-high heat for 1-2 minutes until golden brown on the bottom, then flip and cook for about 30 seconds. Once done, leave the oil in the pan (you'll use it next) and transfer the chicken to a bowl.
5. Sauté aromatics: In the same oil, add the onion and sauté over medium-high heat for a few seconds. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
6. Bring it all together: Add the chicken and green beans back to the pan. Give the sauce a quick stir, pour it in, and stir-fry for about 30 seconds just until it thickens and everything's nicely coated.
7. Serve hot: Best enjoyed right away with steamed rice or noodles.
Want something special? Pair this chicken and green bean stir fry with a side of egg fried rice or curry fried rice for a satisfying, well-rounded meal.
Helpful Tips
- Add salt while cooking the green beans. They won't absorb much from the sauce later and can end up tasting bland.
- Don't skip the cornstarch in the marinade. It helps create a light crust on the chicken and keeps it tender while cooking.
- Don't overcook the chicken. It cooks fast, so keep an eye on it; overcooking can dry it out.
- Give the sauce a quick stir before pouring it in. Cornstarch tends to settle at the bottom, so mixing it again helps keep the sauce smooth.
- Blister the green beans slightly. This brings out a toasty flavor and keeps them crisp, not mushy.
- Go easy on the salt. The sauces already add plenty, so season the chicken lightly and taste at the end before adding more.
You May Like These
- Black Pepper Chicken (Panda Express Copycat)
- Panda Express Copycat Fried Rice
- Honey Garlic Tofu
- Asian Broccoli Stir Fry
FAQs
Not if you don't overcook it. A quick marinade with cornstarch, soy sauce, oil, and water helps lock in moisture and gives you velvety, tender, and juicy chicken just like Chinese takeout.
You can add red pepper flakes, chopped chilies, or a splash of chili oil to the sauce if you want a bit of heat.
Tried This Recipe?
If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you and it also helps other readers who are thinking of making the recipe.
Recipe
Easy Chicken and Green Bean Stir Fry
Ingredients
For the Marination
- 250 grams (9 oz) Chicken boneless, skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 2 teaspoons light soy sauce
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon vegetable oil
- ¼ cup water
- salt as needed
For the Sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon oyster sauce
- ½ teaspoon toasted sesame oil
- freshly ground black pepper to taste
- 1 teaspoon cornstarch
- ¼ cup water or chicken stock
Rest of the Dish
- 150 grams (5.3oz) green beans trimmed and cut into half
- 3 tablespoons vegetable oil
- ½ medium onion thickly sliced
- 3-4 garlic cloves minced
- ½ inch ginger minced
- salt as needed
Instructions
- Marinate the chicken: In a bowl, combine the chicken with light soy sauce, oil, cornstarch, water, a little salt and a pinch of pepper. Mix everything well and set it aside while you prepare the rest of the ingredients.
- Make the sauce: In a small bowl, stir together light soy sauce, dark soy sauce, oyster sauce, toasted sesame oil, pepper, cornstarch, and water. Mix well until smooth with no lumps, then set aside.
- Cook the green beans: Heat a pan or wok over medium-high heat until it's smoking hot. Add 1 tablespoon of oil and swirl the pan to coat the surface. Add the green beans and stir-fry continuously for 1-2 minutes until they're slightly blistered on all sides. Sprinkle in a bit of salt and stir for another minute. Remove from the pan and set aside.
- Sear the chicken: In the same pan, add the remaining oil. Place the marinated chicken in a single layer. Let it sear over medium-high heat for 1-2 minutes until golden brown on the bottom, then flip and cook for about 30 seconds. Once done, leave the oil in the pan (you'll use it next) and transfer the chicken to a bowl.
- Sauté aromatics: In the same oil, add the onion and sauté over medium-high heat for a few seconds. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
- Bring it all together: Add the chicken and green beans back to the pan. Give the sauce a quick stir, pour it in, and stir-fry for about 30 seconds-just until it thickens and everything's nicely coated.
- Serve hot: Best enjoyed right away with steamed rice or noodles.
Notes
- Add salt while cooking the green beans. They won't absorb much from the sauce later and can end up tasting bland.
- Don't skip the cornstarch in the marinade. It helps create a light crust on the chicken and keeps it tender while cooking.
- Don't overcook the chicken. It cooks fast, so keep an eye on it - overcooking can dry it out.
- Give the sauce a quick stir before pouring it in. Cornstarch tends to settle at the bottom, so mixing it again helps keep the sauce smooth.
- Blister the green beans slightly. This brings out a toasty flavor and keeps them crisp, not mushy.
- Go easy on the salt. The sauces already add plenty, so season the chicken lightly and taste at the end before adding more.
Nutrition
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
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