Chicken and Green Bean Stir‑Fry

I love this Chicken and Green Bean Stir‑Fry—a quick, one-pan meal bursting with tender chicken strips and crisp-tender green beans in a savory garlic‑ginger sauce. It’s both comforting and satisfying on busy nights.

Why You’ll Love This Recipe

I’m hooked on how fast this comes together—just about 25 minutes from start to finish. The combination of soy, honey, sesame, garlic, and ginger delivers a rich, balanced flavor. It’s protein-packed, veggie-rich, and versatile, making mealtime feel effortless yet delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts, sliced into thin strips

• Fresh green beans, trimmed

• Vegetable oil

• Garlic, minced

• Fresh ginger, minced

• Soy sauce

• Honey

• Sesame oil

• Red pepper flakes (optional for heat)

• Salt and pepper

• Cooked rice or noodles, for serving

Directions

1. Prep ingredients: I slice chicken, trim green beans, mince garlic and ginger, and whisk soy sauce, honey, sesame oil, and red pepper flakes in a small bowl

2. Cook the chicken: I heat 1 Tbsp oil in a large skillet over medium‑high heat, season the chicken with salt and pepper, and cook for about 5–7 minutes until browned and just cooked through. I transfer it to a plate.

3. Stir-fry the green beans: In the same pan, I add the remaining oil and green beans, tossing for 3–4 minutes until they’re bright green and nearly tender.

4. Add aromatics: I stir in the garlic and ginger, cooking just until fragrant—about 1 minute.

5. Combine & glaze: I return the chicken to the skillet, pour in the sauce, and stir everything together. I cook for 2–3 minutes until the sauce thickens and coats each piece nicely.

6. Serve: I dish it up over rice or noodles, finishing with a drizzle of sesame oil and a sprinkle of green onions or sesame seeds if I have them on hand.

Servings and timing

• Prep time: 5–7 minutes

• Cook time: 15–18 minutes

• Total time: ~25 minutes

• Serves: 4 people

Variations

• Chicken thighs: I swap in boneless thighs for juicier meat.

• Protein swap: I’ve used shrimp, tofu, or ground chicken to mix things up.

• Extra veggies: Bell peppers, snap peas, carrots, or mushrooms all work beautifully.

• Sauce tweaks: Tamari or coconut aminos for gluten‑free; extra honey for sweetness; Sriracha or chili oil for heat.

• Crunch factor: I love tossing in cashews or peanuts at the end.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm in a skillet over medium heat, adding a splash of water or broth to revive the sauce.

FAQs

How can I make this gluten‑free?

I swap soy sauce for tamari or coconut aminos, and check that my other ingredients are certified gluten-free. It tastes just as good!

Can I use frozen green beans?

Yes—just thaw and pat them dry. They won’t blister as nicely, but the texture is still fine with a little sautéing.

What if I don’t have fresh ginger?

I’ll use ¼–½ tsp ground ginger instead—it works in a pinch, although fresh gives a brighter zing.

Is this dish spicy?

I keep it mild (no red pepper), but I love it spicy and add up to ½ tsp red pepper flakes or a dash of chili garlic sauce.

Can I prep this ahead?

Definitely—I’ll slice the chicken and trim green beans in advance. I could even mix the sauce ahead of time. When ready, it cooks up in under 10 minutes.

Conclusion

This Chicken and Green Bean Stir‑Fry has become my go-to dinner when I want something fast, flavorful, and full of fresh veggies. It hits all my criteria—simple prep, rich taste, and endless versatility. Let me know how you customize it!

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