Chicken and Green Bean Stir Fry
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Enjoy takeout-inspired flavours at home! This Chicken and Green Bean Stir Fry recipe delivers with tender chicken, crisp vegetables, and a savoury, umami-rich sauce. Ready in 30 minutes, it’s a satisfying dinner that’s perfect for busy weeknights and sure to become a family favourite.
You might also like my Chicken Ramen Stir Fry!
Why you’ll love this recipe
We love the takeout-inspired flavours of this dish and it’s become one of my family’s favourite ways to enjoy green beans. We think you’ll love this green bean chicken stir fry because it’s
Ingredients
Here’s what you’ll need to make this stir fry chicken with green beans. See the recipe card below for full details!
- Boneless skinless chicken breast – you can substitute chicken thighs if you prefer their texture.
- Fresh green beans – you can sub French green beans that often come pre-trimmed to save prep time.
- Red bell pepper – for subtle sweetness and colour.
- Garlic – for depth of flavour
- Soy sauce – the base of the sauce along with water or broth. Can sub low-sodium wheat-free tamari or coconut aminos for gluten-free options. Coconut aminos has less salt than soy sauce, so adjust salt to taste before serving.
- Oyster sauce – a key ingredient for this sauce, bringing umami and rich flavour, while helping the sauce form a nice glaze on the veggies and chicken. Use a gluten-free variety if needed (most have wheat, check the label!).
- Brown sugar – for sweetness; can sub honey.
- Rice vinegar – optional, but recommended to balance the salty and sweet flavours in the sauce.
- Ground ginger – can sub 1.5-2 teaspoons of grated fresh ginger or store-bought ginger paste.
- Cornstarch – acts as a thickener in the sauce.
How to make it
First, whisk together the ingredients for the sauce and set aside.
Then, in a large skillet or wok over medium-high heat, stir fry the chicken in 1 tablespoon of cooking oil, until golden brown and cooked through. Set aside the chicken on a clean plate.
Next, add another tablespoon of oil to the skillet and add the green beans. Cook for about 3 minutes, then add the bell pepper and continue to cook until tender crisp. Add the minced garlic and stir constantly for about 30 seconds.
Lastly, add back the chicken and pour the sauce over everything and toss to combine. Continue to stir until the sauce thickens, forming an even coating on the chicken and beans, about two minutes. Serve immediately on it’s own or over rice, with a sesame seed or sliced green onion garnish.
Tips for Success
More quick dinner recipes
- Ground Turkey Stir Fry
- Stuffed Pepper Skillet
- Instant Pot Chicken Fried Rice
- Air Fryer Chicken Fajitas
- Instant Pot Chicken Stir Fry
- Instant Pot Chicken Pad Thai
- Ground Turkey Sweet Potato Skillet
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Chicken and Green Bean Stir Fry
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Ingredients
For the sauce
- ½ cup water (see note 1)
- ⅓ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1½ tablespoons brown sugar (can sub honey)
- 1 tablespoon cornstarch
- 1 teaspoon rice vinegar (optional, but adds nice acidity to balance the other flavours)
- ½ teaspoon ground ginger (can sub 1.5-2 teaspoons freshly grated ginger)
For the stir fry
- 2 tablespoons vegetable oil, divided (can sub avocado oil or grapeseed oil)
- 1½ pounds boneless skinless chicken breasts, cut into thin 2-inch strips (can sub boneless skinless chicken thighs)
- 1 pound fresh green beans, trimmed (see note 2)
- 1 red bell pepper, thinly sliced into 2-inch pieces
- 3 cloves garlic, minced
- Serve with: rice, sliced green onion and sesame seeds
Instructions
- In a small bowl, whisk together the water, soy sauce, oyster sauce, brown sugar, cornstarch, rice vinegar and ground ginger. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken strips and sauté until golden and cooked through, about 5-6 minutes. Remove to a clean plate.
- Add the remaining tablespoon of oil to the same pan. Add the green beans and stir fry for 3 minutes. Add the bell pepper and stir fry another 3-5 minutes until the vegetables are tender crisp. Add the minced garlic and sauté for 30 seconds until fragrant.
- Return chicken to the pan. Pour the sauce mixture over everything and stir. Continue to cook, stirring constantly, until the sauce thickens and coats everything evenly, about 2 minutes.
- Serve immediately with rice, garnished with sesame seeds or sliced green onions, if desired. Store any leftovers in an airtight container in the refrigerator and eat within 4 days.
Notes
- Water vs. broth: you can sub low-sodium chicken broth for water, but we like to use water as we find the sauce is salty enough due to the oyster sauce and soy sauce.
- Green beans: to save prep time, we’ll often use French string beans (haricots verts) that tend to come with the stalk end pre-trimmed.
- Reheating: reheat on the stovetop in a skillet over medium heat until heated through, or microwave for 1-2 minutes, stirring partway.
- Spice level: the sauce as written is not at all spicy, but if you’d like to add some heat, add 1 teaspoon of sriracha to the sauce.
- Nutrition estimate is for the stir fry only, without rice.
- To make this gluten free: use a wheat-free tamari or coconut aminos instead of soy sauce and ensure you use an oyster sauce that is gluten free (the Kikkoman brand has a gluten-free option).
Nutrition Estimate
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Hey, I’m Laura!
Creator of The Recipe Well
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.
