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green bean chicken stir fry recipe
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
Cook Time 20 minutes
Total Time 30 minutes
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.