PREP TIME: 20 mins | COOK TIME: 20 mins | TOTAL TIME: 40 mins | SERVINGS: 4 people
Mouthwatering Chicken and Green Beans Stir Fry with juicy, crispy chicken pieces smothered in a delicious sweet chilli sauce. My family’s number one favourite! Super easy and quick to throw together with basic ingredients that I am sure you already have on hand.
INGREDIENTS
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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 tsp each salt and pepper. Rub the chicken until clothed. Then, add the cornstarch and mix until the chicken is completely coated.
Step 2: Heat 3 tbsp vegetables in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken to the pan, working in small batches to not overcrowd the pan. To evenly cook the chicken, turn them often, adding more oil to the pan if it seems dry. Set the cooked chicken aside and cook the rest until crispy.
Step 3: In the same pan, saute the bell peppers until soft. Add in the minced garlic and continue to cook until aromatic. Now, add the chicken back to the pan along with the green beans, sweet chilli sauce, sesame oil, ginger, and crushed red peppers. Stir well until the chicken and green beans are completely coated in the chilli sauce.
Step 4: Immediately serve over rice. Enjoy!
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.
Feel free to use any of your preferred sweet chilli sauce brands.
Fresh green beans take time to cook down so make sure to saute them first before adding to the pan with the rest of the ingredients.
Make sure to use room-temperature chicken when making this. Wash and pat dry first with paper towels.
Chicken thighs are the best cut to use as they are packed with juicy flavour and they don’t dry out even at high temperature.
Turning the chicken as they cook every so often guarantee crispy chicken.
Add the canned green beans a couple of minutes before the stir fry is done.
Thaw the frozen green beans, then pat dry with paper towels and add to the stir fry.
If using a bag of steamed frozen green beans, either microwave inside the bag or thaw. Take the beans out of the bag, gently pat dry with a paper towel, and add to the pan after adding the sweet chilli sauce.
Feel free to cook the bell peppers to your preferred 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
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 tsp each salt and pepper. Rub the chicken until clothed. Then, add the cornstarch and mix until the chicken is completely coated.
Step 2: Heat 3 tbsp vegetables in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken to the pan, working in small batches to not overcrowd the pan. To evenly cook the chicken, turn them often, adding more oil to the pan if it seems dry. Set the cooked chicken aside and cook the rest until crispy.
Step 3: In the same pan, saute the bell peppers until soft. Add in the minced garlic and continue to cook until aromatic. Now, add the chicken back to the pan along with the green beans, sweet chilli sauce, sesame oil, ginger, and crushed red peppers. Stir well until the chicken and green beans are completely coated in the chilli sauce.
Step 4: Immediately serve over rice. Enjoy!
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. Feel free to use any of your preferred sweet chilli sauce brands. Fresh green beans take time to cook down so make sure to saute them first before adding to the pan with the rest of the ingredients. Make sure to use room-temperature chicken when making this. Wash and pat dry first with paper towels. Chicken thighs are the best cut to use as they are packed with juicy flavour and they don’t dry out even at high temperature. Turning the chicken as they cook every so often guarantee crispy chicken. Add the canned green beans a couple of minutes before the stir fry is done. Thaw the frozen green beans, then pat dry with paper towels and add to the stir fry. If using a bag of steamed frozen green beans, either microwave inside the bag or thaw. Take the beans out of the bag, gently pat dry with a paper towel, and add to the pan after adding the sweet chilli sauce. Feel free to cook the bell peppers to your preferred tenderness.
