Chicken and Green Bean Stir Fry

PREP TIME: 20 mins | COOK TIME: 20 mins | TOTAL TIME: 40 mins | SERVINGS: 4 people

This mouthwatering and incredibly easy and quick-to-make Chicken and Green Beans Stir Fry is the best stir fry you’ll ever make! Crispy chicken and green beans smothered in a delightful sweet chilli sauce. Beyond delicious, I’m pretty sure you’ll be making this often!

INGREDIENTS

Chicken:

2 pounds boneless skinless chicken thighs cut into cubes

3 tablespoons cornstarch

¼ c. vegetable oil plus 2 tablespoons or more as needed

Vegetables:

2 bell peppers sliced

1 c. steamed green beans in a bag

½ tablespoon garlic cloves minced

¼ teaspoon ginger (optional)

Seasonings:

1 teaspoon garlic powder (add more for taste)

1 teaspoon crushed red pepper

⅛ teaspoon sesame oil

1 ¼ c. sweet chilli Sauce

How to make Chicken and Green Bean Stir Fry

Step 1: Add the diced chicken and a tbsp oil to a large bowl. Add in the garlic powder and half a tsp salt and pepper. Rub the mixture all over the chicken. Now, add in the cornstarch, mixing until the chicken pieces are evenly coated.

Step 2: Heat 3 tbsp vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken to the skillet. Cook the chicken in small batches so as not to overcrowd the pan. When cooking the chicken, turn them often so they cook evenly, adding more oil if the pan seems dry. Set the cooked chicken aside and cook the rest until crispy.

Step 3: In the same, saute the bell peppers until soft. Add in the minced garlic and continue to cook until aromatic. To the skillet, add the cooked chicken, green beans, sweet chilli sauce, sesame oil, ginger, and crushed red peppers. Stir well until everything is combined and coated in the chilli sauce.

Step 4: Serve over rice. Enjoy immediately.

NOTES:

For this recipe, you can use either fresh, frozen, a bag of steamed green beans, or canned green beans. Trim the ends if using fresh green beans.

You can use your preferred sweet chilli sauce store brand or Thai Sweet Chili.

Saute the fresh green beans first as they take longer to cook down.

Clean the room temperature chicken and make sure to pat them dry with paper towels before cooking.

I recommend using chicken thighs as they are juicy and packed with flavour and don’t dry out at high temperatures.

Turning the chicken as often when cooking guarantees to make them crispy.

A couple of minutes before the stir fry is done, add the canned green beans.

If using frozen green beans, ensure to thaw them first, then pat dry with paper towels before adding to the stir fry.

You can either microwave or thaw a bag of steamed frozen green beans. Gently pat dry with paper towels, then add to the skillet after the sweet chilli sauce and cook until heated through.

Cook the bell peppers to your desired tenderness.

NUTRITION FACTS:

Calories: 616kcal | Carbohydrates: 53g | Protein: 46g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 1014mg | Potassium: 825mg | Fiber: 4g | Sugar: 43g | Vitamin A: 2474IU | Vitamin C: 83mg | Calcium: 49mg | Iron: 3mg

Chicken and Green Bean Stir Fry

Rebecca PREP TIME: 20 mins | COOK TIME: 20 mins | TOTAL TIME: 40 mins | SERVINGS: 4 people Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin… General Recipes Chicken and Green Bean Stir Fry European Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 616 calories 24 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chicken:
• 2 pounds boneless skinless chicken thighs cut into cubes
• 3 tablespoons cornstarch
• ¼ c. vegetable oil plus 2 tablespoons or more as needed
• Vegetables:
• 2 bell peppers sliced
• 1 c. steamed green beans in a bag
• ½ tablespoon garlic cloves minced
• ¼ teaspoon ginger (optional)
• Seasonings:
• 1 teaspoon garlic powder (add more for taste)
• 1 teaspoon crushed red pepper
• ⅛ teaspoon sesame oil
• 1 ¼ c. sweet chilli Sauce

Instructions

Step 1: Add the diced chicken and a tbsp oil to a large bowl. Add in the garlic powder and half a tsp salt and pepper. Rub the mixture all over the chicken. Now, add in the cornstarch, mixing until the chicken pieces are evenly coated.

Step 2: Heat 3 tbsp vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken to the skillet. Cook the chicken in small batches so as not to overcrowd the pan. When cooking the chicken, turn them often so they cook evenly, adding more oil if the pan seems dry. Set the cooked chicken aside and cook the rest until crispy.

Step 3: In the same, saute the bell peppers until soft. Add in the minced garlic and continue to cook until aromatic. To the skillet, add the cooked chicken, green beans, sweet chilli sauce, sesame oil, ginger, and crushed red peppers. Stir well until everything is combined and coated in the chilli sauce.

Step 4: Serve over rice. Enjoy immediately.

Notes

For this recipe, you can use either fresh, frozen, a bag of steamed green beans, or canned green beans. Trim the ends if using fresh green beans. You can use your preferred sweet chilli sauce store brand or Thai Sweet Chili. Saute the fresh green beans first as they take longer to cook down. Clean the room temperature chicken and make sure to pat them dry with paper towels before cooking. I recommend using chicken thighs as they are juicy and packed with flavour and don’t dry out at high temperatures. Turning the chicken as often when cooking guarantees to make them crispy. A couple of minutes before the stir fry is done, add the canned green beans. If using frozen green beans, ensure to thaw them first, then pat dry with paper towels before adding to the stir fry. You can either microwave or thaw a bag of steamed frozen green beans. Gently pat dry with paper towels, then add to the skillet after the sweet chilli sauce and cook until heated through. Cook the bell peppers to your desired tenderness.