Green Bean Chicken Stir Fry Recipe

I recently made this Green Bean Chicken Stir Fry recipe, and let me tell you—it was a total weeknight win! It came together so fast, the kitchen smelled amazing, and everyone kept asking for seconds. I used tender chicken thighs, crisp green beans, and a bold, sweet chili sauce that just brought it all together.

It reminded me of how easy and fun cooking at home can be—even more than my usual Chicken Bacon Ranch Pull Apart Rolls Recipe. If you’re like me and love flavorful stir-fry dinners without spending hours in the kitchen, this one’s going to be your new favorite. Let’s dive into the tasty details so you can enjoy it, too!

Additional Tips to Make This Stir Fry Even Better

Once I made this recipe a couple of times, I found a few little things that really took it up a notch. Here are my favorite tips to make your stir fry even more delicious and effortless:

• Marinate your chicken longer: Let it sit for 20–30 minutes before cooking. It makes the chicken even more flavorful.
• Don’t skip the cornstarch: It gives the chicken that crispy coating we all love in stir fry dishes.
• Steam green beans just right: Lightly steamed green beans keep their crunch and color, making the dish more vibrant.
• Add sauce last: I always stir in the sauce at the end so everything gets evenly coated and the veggies stay crisp.
• Cook chicken in batches: This helps the chicken get golden and crisp instead of soggy from overcrowding the pan.

Tasty Twists and Easy Variations

Want to customize this dish to suit your taste or diet? No problem! Here are a few creative swaps and add-ins I’ve tried (and loved).

• Low-sugar version: Use a sugar-free chili sauce or make your own with chili flakes, vinegar, and a sugar alternative.
• Add crunch: Toss in roasted cashews or peanuts for added texture and flavor.
• Spice lovers: Add extra crushed red pepper or a dash of Sriracha for a fiery kick.
• Dairy-free as is: No dairy involved—this recipe is already perfect for lactose-free eaters!
• Add more veggies: Try snap peas, carrots, or mushrooms for extra color and nutrition.

You can also explore other dinner recipes if you’re feeling adventurous!

Kitchen Tools You’ll Need

Here’s what I used to make this recipe come together smoothly:

• Large mixing bowl – Perfect for seasoning and coating the chicken evenly.
• Wok or large skillet – Ideal for high-heat stir-frying and even cooking.
• Spatula or tongs – Helps flip chicken and stir vegetables without mashing them.
• Steamer or pot with basket – To quickly steam the green beans while you prep other ingredients.
• Sharp knife & cutting board – Essential for cleanly slicing chicken and bell peppers.

How to Serve Green Bean Chicken Stir Fry?

This dish is delicious and looks amazing on the plate! I love presenting it with a few simple garnishes for extra appeal. Here are some ways to serve it:

• Over steamed jasmine or white rice for a complete and filling meal.
• On cauliflower rice if you’re keeping it low-carb.
• Sprinkle sesame seeds on top for that classic stir fry finish.
• Add sliced green onions just before serving for freshness and crunch.
• Serve with a side of spring rolls to round out your Asian-inspired dinner.

And if you’re planning a cozy evening in, serve it alongside a warm Chicken Potato Soup Recipe for a comforting, hearty combo.

How to Store Green Bean Chicken Stir Fry

Keep leftovers tasting just as great the next day with these easy storage tips:

• Restoring: Reheat gently in a skillet over medium heat with a splash of water or sauce to bring back moisture and texture.

• Freezing: Let the stir fry cool completely before transferring it to an airtight container. Freeze for up to 2 months.

• Reheating: Microwave on medium heat for 2–3 minutes, or reheat on the stovetop until warm throughout.

• Freshness: Store in the refrigerator for up to 3 days. I always enjoy it best within the first two!

Why You’ll Love This Recipe

This recipe isn’t just tasty—it checks all the boxes. Here’s why I keep coming back to it:

• Quick and easy: It takes just 30 minutes from start to finish, making it a great last-minute meal idea.
• Super flavorful: The sweet chili sauce, garlic, and ginger create an irresistible combo.
• Totally customizable: Whether you’re adding extra spice or going low-carb, it’s easy to adapt.
• Family-friendly: Even picky eaters enjoy the crispy chicken and colorful veggies.
• Better than takeout: Homemade means no mystery ingredients—just fresh, tasty food.

More Helpful Details Before You Start Cooking

Knowing a few extra details can really help you master this recipe the first time.

• Why chicken thighs? They stay juicier than chicken breasts and give the dish more flavor.
• Sweet chili sauce tip: Choose a brand with balanced sweetness and heat. It’s the heart of the dish.
• Cornstarch importance: It’s what gives the chicken that crispy, golden exterior. Don’t substitute it with flour.
• Bell peppers choice: I love using red and yellow—they’re sweeter and make the dish pop visually.
• Batch cooking: Don’t crowd your pan. I learned that spacing the chicken out gives it a crispy, delicious sear.

Ben Carraoli

Green Bean Chicken Stir Fry Recipe

This Chicken and Green Bean Stir Fry is a vibrant and flavorful dish that's easy to prepare, packed with protein, and full of colorful vegetables. The sweet chili sauce adds just the right kick, and each bite is a perfect balance of spice and sweetness. If you're craving a satisfying meal that’s both quick and delicious, this stir fry will be your new go-to.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Dinner

Calories: 320

Ingredients Method

Ingredients

  

• For the Chicken:
• 2 lbs boneless skinless chicken thighs cut into cubes
• Use thighs instead of breasts—they stay juicier and more tender in stir-fries.
• 3 tbsp cornstarch
• Creates a crispy coating when fried. Don’t skip this!
• 1/4 cup vegetable oil plus more as needed
• Neutral oil like vegetable oil is great for high-heat cooking.
• For the Vegetables:
• 2 bell peppers sliced
• Red and yellow peppers add both color and natural sweetness.
• 1 cup steamed green beans
• Steam until just tender; avoid overcooking for best texture.
• 1/2 tbsp minced garlic cloves
• Fresh garlic gives a much stronger flavor than jarred.
• 1/4 tsp ginger optional
• Adds warmth and depth—freshly grated is best if using.
• Seasonings & Sauce:
• 1 tsp garlic powder
• Enhances the savory depth of the chicken.
• 1 tsp crushed red pepper
• Gives the dish a spicy kick. Adjust to taste.
• 1/8 tsp sesame oil
• A little goes a long way—adds a toasty nutty aroma.
• 1 1/4 cups sweet chili sauce
• Balances heat and sweetness while bringing everything together.

Method

 

1. Start by placing the cubed chicken thighs in a large mixing bowl. Add 1 tablespoon of vegetable oil, garlic powder, salt, and black pepper to taste. Mix everything well until the chicken is evenly coated. Then, dust the chicken pieces with cornstarch and toss again to form a light, even layer that will help them crisp up while cooking.
2. Heat your wok or skillet over medium-high heat and add the vegetable oil. Once it’s hot and shimmering, place the chicken in the pan in batches. Avoid overcrowding, as this will help the chicken cook evenly and become crispy. Turn each piece frequently until it’s golden brown and cooked through. Remove the chicken and set it aside on a plate.
3. In the same pan, add a little more oil if needed and toss in the sliced bell peppers. Stir-fry them until they begin to soften and get a slight char. Add the minced garlic and optional ginger, and stir just until fragrant. This builds a flavorful base for your stir fry sauce to cling to.
4. Return the crispy chicken to the skillet, followed by the steamed green beans. Pour in the sweet chili sauce, a dash of sesame oil, and sprinkle in the crushed red pepper flakes. Stir everything gently but thoroughly so that all the ingredients are evenly coated. Let it simmer for 2–3 minutes, allowing the sauce to thicken and coat the chicken and veggies.
5. Serve your Chicken and Green Bean Stir Fry hot over a bed of steamed white or jasmine rice. You can also enjoy it on its own for a lighter, low-carb option. Sprinkle with sesame seeds or chopped green onions for a final touch if desired.