Chicken and Green Bean Stir Fry
Enjoy takeout-inspired flavours at home! This Chicken and Green Bean Stir Fry 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.
Servings: 4
Calories: 343kcal
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
Calories: 343kcal | Carbohydrates: 19g | Protein: 41g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 1034mg | Potassium: 1029mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1765IU | Vitamin C: 55mg | Calcium: 71mg | Iron: 2mg
