No-Fuss Chicken and Green Bean Stir Fry

Name: No-Fuss Chicken and Green Bean Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: ⅓ cup soy sauce; 3 tablespoons honey; 2 tablespoons rice vinegar; 2 tablespoons hoisin sauce; 1 tablespoon ground ginger; ¼ teaspoon red pepper flakes (optional); 1 tablespoon sesame oil; 2 ½ teaspoons cornstarch; 3 tablespoons toasted sesame oil; 1 ½ pounds boneless skinless chicken thighs (cut into thin strips); 2 tablespoons cornstarch; 1 pound French green beans (stems removed if needed); 4 scallions (whites & greens separated); 8 cloves garlic (finely chopped); 1 tablespoon sesame seeds (for serving)

This Chicken and Green Bean Stir Fry is the perfect weeknight dinner that comes together in just 25 minutes! It showcases tender strips of chicken thighs, perfectly charred haricots verts, and a savory, sweet, tangy stir-fry sauce. Serve everything over a bed of steamed rice for a hearty, satisfying meal that’s way better than takeout!

Jump to Recipe

Chicken and green bean stir fry in a bowl.

Why This Recipe Works

Much like my easy chicken stir fry, this chicken and green bean stir fry is a straightforward yet unbelievably flavorful dish, ideal for nights when you’re short on time. With just a few fresh ingredients and a handful of pantry staples, it’s the budget-friendly and healthy recipe you need in your back pocket.

Tender chicken thigh strips are seared to juicy, golden-brown perfection, while the green beans add a satisfying crunch and pop of color. I like to keep the sauce ultra-simple with ingredients like soy sauce, rice vinegar, hoisin, and a pinch of red pepper flakes.

Serve it over steamed rice or noodles for a balanced meal that’s sure to become a family favorite. Trust me, this is one stir-fry recipe you’ll want to make on repeat!

Ingredients

Soy Sauce: Adds a deep, savory, umami flavor to the sauce. Use a quality brand like Kikkoman, Yamasa, Lee Kum Kee, and Yamaroku.
Honey: Provides a natural sweetness that balances the saltiness of the soy sauce.
Rice Vinegar: Brings a mild tanginess that adds depth and brightness to the sauce. You’ll find the best-tasting rice vinegar at your local Asian food market.
Hoisin Sauce: Provides a rich, slightly sweet, and umami-packed flavor. Look for hoisin in the international aisle of the grocery store or at your local Asian food market.
Ground Ginger: Adds warmth and a slight spiciness that complements the sweetness of the honey and the tang of the vinegar.
Red Pepper Flakes: These provide a subtle heat, giving the stir fry a bit of kick. Increase or decrease the amount based on your taste preferences!
Sesame Oil: Used in the sauce and stir fry to infuse it with a unique nutty aroma and taste. For the best results, opt for 100% pure sesame oil.
Cornstarch: Cornstarch helps thicken the stir-fry sauce. I also lightly coat the chicken with cornstarch, giving it a crisp exterior when cooked.
Boneless Skinless Chicken Thighs: Chicken thighs are ultra-tender and perfect for high-heat cooking. I prefer thighs over chicken breasts since they stay juicy without drying out at higher heat levels.
French Green Beans: Also known as haricots verts, these add a fresh, crisp texture and pop of color to the stir fry. Regular green beans (string beans) work in a pinch, but the cooking time may need to be increased since haricots verts cook more quickly.
Scallions: The whites are added to the stir fry for a mild onion flavor and slight crunch, while the greens provide a fresh, savory garnish.
Garlic: Adds a robust, aromatic flavor, infusing the dish with its deliciously savory taste.
Sesame Seeds: Used as a garnish to add a slight crunch and a hint of nuttiness.

Making stir fry sauce and cooking chicken and beans.

Instructions

Mix the Sauce: In a medium bowl, combine the soy sauce, honey, rice vinegar, hoisin, ginger, sesame oil, chili flakes, and cornstarch. Whisk thoroughly until the ingredients are well blended.
Prep the Chicken: In another bowl, toss the thinly sliced chicken thighs with the cornstarch. Make sure each piece is evenly coated to create a light, crispy texture.
Sear the Chicken: In a large skillet or wok, heat some sesame oil over medium-high. Add half of the chicken and let it cook (undisturbed) for 2 minutes for a nice sear. Flip and cook for 2 more minutes until browned and cooked. Repeat the process with the second batch of chicken and more sesame oil.
Cook the Beans: Add the remaining tablespoon of sesame oil to the skillet and the green beans. Cook them for 5 minutes, tossing often to ensure they char slightly.
Add Aromatics: Lower the heat to medium and add the whites of the scallions and the finely chopped garlic. Sauté them both for 1 minute, just until fragrant.
Assemble Everything: Return the cooked chicken to the skillet. Pour the prepared stir-fry sauce over the chicken and green beans, stirring to coat everything evenly. Cook for another 2 minutes, allowing the sauce to thicken slightly.
Serve the Dish: Garnish your chicken and green bean stir fry with the greens of the scallions and sesame seeds, and enjoy it over steamed rice!

Cooking chicken and green beans together.

Substitutions & Variations

Chicken: For a leaner option, swap chicken thighs with chicken breasts, or use shrimp or beef strips (you will need to adjust the cooking time accordingly).
Green Beans: You can substitute green beans with broccoli, snap peas, mushrooms, carrots, bell peppers, or any other veggie you have on hand!
Soy Sauce: To reduce the salt content, replace regular soy sauce with low-sodium soy sauce or coconut aminos.
Honey: You can use maple syrup or agave as a vegan-friendly alternative to honey.
Hoisin Sauce: If you don’t have hoisin sauce, you can substitute it with a mix of soy sauce, a little brown sugar, and a touch of miso paste or peanut butter.
Ginger: For a more intense, aromatic flavor, use freshly grated ginger instead of ground ginger. Add it at the same time as the garlic and scallions.
Spice Level: Adjust the red pepper flakes to your preference, or omit them entirely for a milder stir fry. Alternatively, add Sriracha or chili paste for extra heat!
Rice Vinegar: Apple cider vinegar or white vinegar can be used in place of rice vinegar in a pinch, though the flavor will be slightly different.
Sesame Oil: If you don’t have toasted sesame oil, avocado or peanut oil will work (the overall flavor will be much milder).
Vegetarian: For a meat-free version, replace the chicken with tofu or tempeh. Press the tofu to remove excess moisture, then toss it in cornstarch as you would the chicken.

Storing & Reheating

If you’re planning to make this chicken and green bean stir fry ahead of time or have some leftovers, here’s how to store and reheat it properly:

Fridge: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: You can store the stir fry in a freezer-safe container for up to 3 months, but the texture of the green beans may become slightly soggy when thawed.
Reheating: Reheat the stir fry in a skillet over medium, adding a splash of water or chicken broth to loosen the sauce if needed.
Prep Ahead: Mix the sauce and chop the vegetables in advance. Store them separately in the refrigerator, then cook everything when you’re ready to eat.

Expert Tips

High Heat Cooking: Use medium-high heat when you’re stir-frying to achieve a quick sear on the chicken and char on the green beans, which adds so much flavor.
Properly Cook the Chicken: Cook the chicken in batches to prevent overcrowding the pan. Also, avoid stirring the strips too frequently to allow them to brown properly.
Prep Everything Before: Have your ingredients prepped before you start cooking. Stir fries move quickly, so you won’t have time to chop ingredients once you begin.

Chicken stir fry with green beans in a bowl.

FAQs

How can I make this recipe gluten-free?

To make this chicken and green bean stir fry gluten-free, use tamari, liquid aminos, or coconut aminos instead of soy sauce. Replace regular hoisin sauce with a gluten-free version made with tamari.

How do I prevent the chicken from sticking to the pan?

Make sure your skillet or wok is well-heated, and add enough oil before adding the chicken. Also, don’t move the chicken too soon—let it cook undisturbed for a few minutes to form a crispy crust.

How do I keep the green beans crisp?

Cook the green beans on high heat and avoid cooking them too far past 5 minutes. They should be slightly charred but still bright green and crisp-tender.

Hand eating a chicken stir fry with chopsticks.

If you loved this chicken and green bean stir fry recipe, check out some more weeknight chicken favorites like these:

If you try this Chicken and Green Bean Stir Fry, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!