PREP TIME: 20 mins | COOK TIME: 20 mins | TOTAL TIME: 40 mins | SERVINGS: 4 people
This ridiculously easy Chicken and Green Bean Stir Fry is a must! Include this on your weekly menu rotation, and I am pretty sure your family will not get over this delicious dish!
INGREDIENTS
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Chicken:
2 pounds boneless skinless chicken thighs cut into cubes
3 tablespoons cornstarch
1/4 c vegetable oil + 2 tablespoons or more as needed
Vegetables:
2 bell peppers sliced
1 c steamed green beans in a bag
1/2 tablespoon garlic cloves minced
1/4 teaspoon ginger (optional)
Seasonings:
1 teaspoon garlic powder (add more for taste)
1 teaspoon crushed red pepper
1/8 teaspoon sesame oil
1 1/4 c sweet chilli Sauce
How to make Chicken and Green Bean Stir Fry
Step 1: Place the diced chicken in a large bowl and a tbsp oil.
Step 2: In the same bowl with the chicken, add the garlic powder and half a tsp salt and pepper. Coat the chicken with the mix, then add cornstarch. Mix until the chicken pieces are coated.
Step 3: Add 3 tbsp vegetable oil in a large skillet or wok. Heat over medium-high heat. Once the oil is hot, add the chicken to the skillet in small batches. Making sure that you are not overcrowding the pan.
Step 4: Turn the chicken regularly to evenly cook them. Add extra oil if the pan seems dry.
Step 5: When done, transfer the cooked chicken to a clean plate and set aside. Cook the rest of the chicken until crispy.
Step 6: In the same pan, saute the bell peppers until tender. Add in the minced garlic and cook until aromatic. Next, add the chicken back to the pan followed by the green beans, sweet chilli sauce, sesame oil, ginger, and crushed red peppers. Stir to coat the chicken and green beans in the chilli sauce.
Step 7: Once done, serve quickly over rice. Enjoy!
NOTES:
For this recipe, feel free to use fresh, frozen, a bag of steamed green beans, or canned green beans. Note to trim the ends if using fresh green beans.
You are welcome to use your favourite sweet chilli sauce.
Fresh green beans will take longer to cook, so saute them firsts.
Make sure to use room temperature chicken. Clean and pat them dry well with paper towels.
Chicken thighs are packed with juicy flavour, so it’s my favourite part to use for this recipe. And they don’t dry at high temperatures.
Turning the chicken every so often as it cooks, you are guaranteed to achieve crispy chicken.
Add the canned green beans several minutes before the stir fry.
If using frozen green beans, make sure to thaw them first, then carefully pat dry with paper towels. Add to the pan and cook until heated through.
Before adding steamed frozen green beans to the pan, microwave or thaw them first in the bag, then pat them dry with paper towels. Add to the pan along with the sweet chilli sauce.
If desired, cook the bell peppers until your desired softness.
Ingredients
- Chicken:
- 2 pounds boneless skinless chicken thighs cut into cubes
- 3 tablespoons cornstarch
- 1/4 c vegetable oil + 2 tablespoons or more as needed
- Vegetables:
- 2 bell peppers sliced
- 1 c steamed green beans in a bag
- 1/2 tablespoon garlic cloves minced
- 1/4 teaspoon ginger (optional)
- Seasonings:
- 1 teaspoon garlic powder (add more for taste)
- 1 teaspoon crushed red pepper
- 1/8 teaspoon sesame oil
- 1 1/4 c sweet chilli Sauce
Instructions
Step 1: Place the diced chicken in a large bowl and a tbsp oil.
Step 2: In the same bowl with the chicken, add the garlic powder and half a tsp salt and pepper. Coat the chicken with the mix, then add cornstarch. Mix until the chicken pieces are coated.
Step 3: Add 3 tbsp vegetable oil in a large skillet or wok. Heat over medium-high heat. Once the oil is hot, add the chicken to the skillet in small batches. Making sure that you are not overcrowding the pan.
Step 4: Turn the chicken regularly to evenly cook them. Add extra oil if the pan seems dry.
Step 5: When done, transfer the cooked chicken to a clean plate and set aside. Cook the rest of the chicken until crispy.
Step 6: In the same pan, saute the bell peppers until tender. Add in the minced garlic and cook until aromatic. Next, add the chicken back to the pan followed by the green beans, sweet chilli sauce, sesame oil, ginger, and crushed red peppers. Stir to coat the chicken and green beans in the chilli sauce.
Step 7: Once done, serve quickly over rice. Enjoy!
Notes
For this recipe, feel free to use fresh, frozen, a bag of steamed green beans, or canned green beans. Note to trim the ends if using fresh green beans. You are welcome to use your favourite sweet chilli sauce. Fresh green beans will take longer to cook, so saute them firsts. Make sure to use room temperature chicken. Clean and pat them dry well with paper towels. Chicken thighs are packed with juicy flavour, so it’s my favourite part to use for this recipe. And they don’t dry at high temperatures. Turning the chicken every so often as it cooks, you are guaranteed to achieve crispy chicken. Add the canned green beans several minutes before the stir fry. If using frozen green beans, make sure to thaw them first, then carefully pat dry with paper towels. Add to the pan and cook until heated through. Before adding steamed frozen green beans to the pan, microwave or thaw them first in the bag, then pat them dry with paper towels. Add to the pan along with the sweet chilli sauce. If desired, cook the bell peppers until your desired softness.
