PREP TIME: 20 mins | COOK TIME: 20 mins | TOTAL TIME: 40 mins | SERVINGS: 4 people
This mouth-watering Chicken and Green Beans Stir Fry is a must! One bite of the juicy pieces of chicken and green beans covered in a sweet chilli sauce, you sure will lose your mind a bit.
INGREDIENTS
Chicken:
2 pounds boneless skinless chicken thighs cut into cubes
3 tablespoons cornstarch
1/4 c vegetable oil plus 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 with a tbsp of oil in a large bowl. Add in the garlic powder and half a tsp salt and pepper. Coat the chicken. Mix in the cornstarch 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 in batches. Note not to overcrowd the skillet. Cook the chicken, turning often. If needed, add extra oil to the skillet.
Step 3: When done, push the diced chicken to the side and cook the remaining batch until crispy. Remove the cooked chicken from the pan and set aside.
Step 4: Add in the bell peppers in the same pan. Saute until tender.
Step 5: Stir in the minced garlic and continue to cook until aromatic.
Step 6: Now add the chicken back to the skillet, then the green beans, sweet chilli sauce, sesame oil, ginger, and crushed red peppers. Stir well until the chicken and green beans are covered in the chilli sauce.
Step 7: When done, serve immediately over rice. Enjoy!
NOTES:
For this recipe, you can use either fresh, frozen, or canned green beans. Snip the ends if using fresh green beans and saute them first as they take longer to cook.
Feel free to use any store brand sweet chilli sauce.
I suggest using room temperature chicken. Wash and pat dry with paper towels before you cook them.
I recommend using chicken thighs. They are stuffed with juicy flavours and won’t dry out at high temperatures.
Turn the chicken every so often when cooking to achieve a crispy, golden-brown chicken.
Add the canned green beans several minutes before stir-frying ended and cook them until completely warmed.
Thaw the frozen beans, pat them down with paper towels and add to the stir fry. Cook them until completely heated.
If using a bag of steamed frozen green beans, microwave them inside the bag or thaw. Pat them dry with paper towels and add them after the sweet chilli sauce.
You can cook the bell peppers until tender or according to your desired tenderness.
You can use or not green beans or replace them with your desired vegetables.
Ingredients
- Chicken:
- 2 pounds boneless skinless chicken thighs cut into cubes
- 3 tablespoons cornstarch
- 1/4 c vegetable oil plus 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 with a tbsp of oil in a large bowl. Add in the garlic powder and half a tsp salt and pepper. Coat the chicken. Mix in the cornstarch 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 in batches. Note not to overcrowd the skillet. Cook the chicken, turning often. If needed, add extra oil to the skillet.
Step 3: When done, push the diced chicken to the side and cook the remaining batch until crispy. Remove the cooked chicken from the pan and set aside.
Step 4: Add in the bell peppers in the same pan. Saute until tender.
Step 5: Stir in the minced garlic and continue to cook until aromatic.
Step 6: Now add the chicken back to the skillet, then the green beans, sweet chilli sauce, sesame oil, ginger, and crushed red peppers. Stir well until the chicken and green beans are covered in the chilli sauce.
Step 7: When done, serve immediately over rice. Enjoy!
Notes
For this recipe, you can use either fresh, frozen, or canned green beans. Snip the ends if using fresh green beans and saute them first as they take longer to cook. Feel free to use any store brand sweet chilli sauce. I suggest using room temperature chicken. Wash and pat dry with paper towels before you cook them. I recommend using chicken thighs. They are stuffed with juicy flavours and won't dry out at high temperatures. Turn the chicken every so often when cooking to achieve a crispy, golden-brown chicken. Add the canned green beans several minutes before stir-frying ended and cook them until completely warmed. Thaw the frozen beans, pat them down with paper towels and add to the stir fry. Cook them until completely heated. If using a bag of steamed frozen green beans, microwave them inside the bag or thaw. Pat them dry with paper towels and add them after the sweet chilli sauce. You can cook the bell peppers until tender or according to your desired tenderness. You can use or not green beans or replace them with your desired vegetables.
