Name: Green Bean Chicken Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 1 lb (450g) boneless, skinless chicken breasts, thinly sliced; 1 lb (450g) fresh green beans, trimmed; 2 tbsp vegetable oil (divided); 3 cloves garlic, minced; 1 tsp fresh ginger, grated; 2 green onions, sliced (optional for garnish); 1/4 cup low-sodium soy sauce; 2 tbsp oyster sauce; 1 tbsp hoisin sauce; 1 tbsp rice vinegar; 1 tbsp honey or brown sugar; 1/2 cup chicken broth or water; 1 tsp cornstarch (mixed with 2 tsp water to form a slurry)

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Why You’ll Love This Recipe

I love this recipe because it’s simple, healthy, and made in one pan—perfect for busy nights. The green beans stay bright and crisp, the chicken soaks up the delicious sauce, and it all comes together in under 30 minutes. It’s also super customizable, so I can throw in other veggies or switch up the protein depending on what I have. Serve it over rice or noodles, and it becomes a complete, flavorful meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs, sliced thin
Fresh green beans, trimmed
Garlic, minced
Fresh ginger, grated
Soy sauce
Oyster sauce (optional, for added depth)
Brown sugar or honey
Rice vinegar or lime juice
Cornstarch (for sauce thickening and optional chicken coating)
Salt
Black pepper
Sesame oil
Neutral oil for cooking (like canola or avocado oil)
Cooked rice (for serving)
Sesame seeds and green onions (optional, for garnish)

Directions

I start by mixing the sauce: soy sauce, oyster sauce, brown sugar, rice vinegar, cornstarch, and a little water in a small bowl. I set it aside.
I season the chicken lightly with salt and pepper, and toss it in a bit of cornstarch for a nice sear.
I heat oil in a large skillet or wok over medium-high heat, then sear the chicken until browned and cooked through. I remove it from the pan and set it aside.
In the same pan, I add a touch more oil and toss in the green beans, cooking them until they’re crisp-tender—about 4–5 minutes.
I stir in the garlic and ginger and cook just until fragrant, about 30 seconds.
I return the chicken to the pan, pour in the sauce, and toss everything to coat. I let it simmer for a minute or two until the sauce thickens slightly and clings to the chicken and beans.
I finish it with a drizzle of sesame oil, and if I’m feeling fancy, I sprinkle sesame seeds or chopped green onions over the top before serving.

Servings and timing

This recipe makes about 4 servings. It takes around 25–30 minutes total—10 minutes of prep and 15–20 minutes of cooking.

Variations

Sometimes I add sliced bell peppers, carrots, or broccoli to bulk it up. For a spicy version, I toss in red pepper flakes or a spoonful of chili garlic sauce. I’ve also made it with ground chicken or shrimp for a twist. For a low-carb version, I serve it over cauliflower rice or just eat it as-is.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water or broth to loosen the sauce. The microwave works too—about 1–2 minutes per serving.

FAQs

Can I use frozen green beans?

Yes, I’ve used frozen green beans before. I thaw and pat them dry first to avoid excess water in the pan. Fresh green beans have better texture, but frozen still works in a pinch.

Is this dish gluten-free?

It can be—just use gluten-free soy sauce or tamari, and double-check your oyster sauce and cornstarch brands to make sure they’re safe.

How do I keep the chicken from drying out?

I cook it quickly over high heat and slice it thin for even cooking. Using thighs instead of breasts also helps if I want extra juiciness.

Can I double the sauce?

Absolutely. I sometimes double the sauce if I’m serving it over a lot of rice or adding extra veggies—it’s great to have a little more to soak into everything.

What kind of rice goes best with this?

I usually serve it with jasmine or basmati rice, but brown rice or even noodles work just as well. It’s super flexible.

Conclusion

Green Bean Chicken Stir Fry is one of those quick, tasty meals that always makes dinner feel easy and satisfying. I love the balance of crisp veggies, tender chicken, and savory sauce—it’s everything I want in a stir fry. Whether I’m cooking for myself or feeding the family, this dish always gets the job done deliciously.