No-Fuss Chicken and Green Bean Stir Fry
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.
Servings: 4 servings
Calories: 489kcal
Ingredients
Stir Fry Sauce
- 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
Chicken and Green Beans
- 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
Instructions
Make the stir fry sauce
- In a medium bowl, whisk together the soy sauce, honey, rice vinegar, hoisin sauce, ground ginger, sesame oil, chili flakes, and cornstarch. Set aside.
Prep the chicken
- In a medium bowl, toss the cut chicken thighs with cornstarch, toss to ensure each piece is well-coated. Set aside.
Cook the stir fry
- Heat 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat. Working in 2 batches, add half the chicken strips. Let the chicken cook undisturbed for 2 minutes to allow it to brown. Turn and cook for an additional 2 minutes. Remove the first batch of chicken from the wok and set aside. Add another tablespoon of sesame oil and cook the second batch of chicken. Remove chicken to a bowl and set aside.
- Increase the heat to medium-high heat. Add the last tablespoon of sesame oil and add in the green beans. Cook for 5 minutes, tossing often to char. Turn the heat down to medium heat and add in the whites of the green onions and garlic and cook for an additional 1 minute.
- Add the cooked chicken back to the wok. Pour the prepared stir fry sauce over the chicken and green beans. Stir well to coat everything evenly. Cook on medium heat for another 2 minutes until the sauce has thickened slightly. Toss often.
- Garnish with the greens of the green onions and sesame seeds. Tip: If the sauce is too thick, add a splash or water or chicken broth to loosen the sauce if it thickens too much. Serve over rice and enjoy.
Notes
Chicken Tips: I prefer using chicken thighs over chicken breast because they hold up better to high heat and stay juicy without drying out. But if you prefer chicken breast, cooking time may vary.
Proper Browning: Avoid stirring the chicken too frequently to allow it to brown properly, adding depth of flavor.
Nutrition
Calories: 489kcal | Carbohydrates: 35g | Protein: 38g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 1375mg | Potassium: 801mg | Fiber: 4g | Sugar: 20g | Vitamin A: 982IU | Vitamin C: 18mg | Calcium: 106mg | Iron: 4mg