Chicken & Green Bean Stir Fry

With back-to-school time right around the corner, I’ll be sharing some of my most simple and delicious recipes that are perfect for busy weeknights and mornings, or that can easily go in lunch bags to take to work or school.

The first in the series is this Chicken & Green Bean Stir Fry that includes a homemade make-ahead stir fry sauce. The entire thing comes together in 30 minutes or less and is super tasty.

The sauce contains low sodium soy sauce, honey, rice vinegar, Sriracha (if you like a little heat), sesame oil, ginger, garlic and stock. I use a bit of cornstarch to thicken it up so it coats the meat and veggies. In this stir fry version, I use chicken and green beans (yay to fresh garden beans!) but if you have another protein (beef, tofu, pork) and veggie (broccoli, bell peppers, mushrooms, bok choy) you’d like to use – swap them in! That’s one of the things I love so much about stir fries – you can totally make it your own.

I love serving it over brown rice, but it’s also fabulous on a bed of quinoa. Either way, the extra stir fry sauce soaks into the grains and makes the entire dish extra scrumptious.

Now, tell me in the comments all about your favorite meal that is perfect for a busy weeknight!

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Chicken & Green Bean Stir Fry

  • Author: Julie Andrews
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: Serves 6 1x
  • Category: Dinner
  • Method: Stove-Top

Description

A simple stir fry with chicken, green beans and homemade stir fry sauce.


Scale

Ingredients

  • ¼ cup low sodium soy sauce
  • 2 Tbsp. honey or brown sugar
  • 1 Tbsp. rice wine vinegar
  • ½ Tbsp. Sriracha
  • ½ Tbsp. sesame oil
  • 23 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 1 Tbsp. cornstarch
  • ¼ cup unsalted chicken, beef or vegetable stock
  • 1 Tbsp. oil
  • 1 lb. boneless skinless chicken breast, thinly sliced
  • ½ tsp. kosher or sea salt, divided
  • ½ tsp. ground black pepper, divided
  • 1 pound fresh green beans, trimmed
  • 2 cups cooked brown rice or quinoa

Instructions

  1. In a small bowl, whisk together soy sauce, honey or brown sugar, vinegar, Sriracha, sesame oil, garlic and ginger. In a separate bowl, vigorously whisk together the cornstarch and stock until dissolved. Whisk the cornstarch mixture into soy sauce mixture until combined. Set aside.
  2. In a large skillet, heat the oil to medium-high. Add the sliced chicken and season with half of the salt and black pepper and cook 2-3 minutes. Once lightly browned, turn each piece using tongs and cook an additional 2-3 minutes or until chicken is firm. Remove from the skillet and set aside. Add the green beans to the skillet, add ¼ cup water and place a lid on the top. Cook 3-4 minutes, then remove the lid and cook until the water completely evaporates. Season with the remaining salt and black pepper. Add the chicken back in, then add the sauce to the skillet and cook, stirring frequently, until sauce has thickened.
  3. Serve stir fry over cooked rice or quinoa.

Notes

Cooking Tip: The stir fry sauce can be made in advance and store, sealed, in the refrigerator for up to 1 week.

Substitution Tip: Try broccoli instead of green beans.


Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 228
  • Sugar: 6g
  • Sodium: 614mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 37mg

Keywords: stir fry, green beans, chicken, weeknight, skillet, dinner

17 Comments

  1. Carol Mannen on August 23, 2019 at 9:19 am

    This is an excellent recipe. The flavor of the homemade sauce is outstanding, and the ingredients are readily available at your local super market. Being able to make the sauce ahead of time makes it so easy to prepare on a busy work night or a busy weekend. This recipe will go in my book of favorites.

    • Julie Andrews on August 26, 2019 at 1:55 pm

      I’m so glad you like it, Carol! This is my favorite stir fry sauce. It can be used in any stir fry – and never gets boring!

  2. Chris Howard on August 23, 2019 at 9:29 am

    This sauce sounds so good. Definitely going to try it. Will kick my stir fry up a notch. I never think of adding green beans to a stir fry. They are one of my favorite veggies.

    One of my favorite meals is made in the instant pot.
    Verde Chicken Breasts
    4 chicken breasts
    1 28 ounce can of green enchilada sauce
    1/2 can of water
    using the meat button, set on 20 minutes, natural release
    Sometimes I add 3/4 cup rice but prefer to make rice separately for a better texture
    Quick, easy and so flavorful

    • Julie Andrews on August 26, 2019 at 1:55 pm

      These verde chicken breasts sound amazing! They’d be great in a burrito bowl with avocado, salsa, fajita veggies, etc. And I hope you get a chance to try the stir fry – it’s delish!

  3. Andrew A on August 27, 2019 at 9:26 am

    make egg drop to go with this. yum. (4-6 servings)
    2 cans chicken stock
    1 bouillon cube
    1 1/2 cup water
    1 tbsp. corn starch
    2 eggs
    1 tsp salt
    1/4 tsp pepper

    add bouillon and salt to stock
    boil stock.
    mix water and corn starch add to boiling stock.
    let boil 1 minute then reduce to very low simmer.
    scramble egg(s) in bowl.
    slowly drizzle 1/4 of eggs at a time and very slowly stir into the broth with a fork until egg mixture forms ribbons in the stock. repeat to use up all of the eggs.
    add pepper.

    • Julie Andrews on August 27, 2019 at 10:32 am

      Yum! I love egg drop soup. Thanks for sharing your recipe with us, Andrew!!

    • Chris Howard on August 28, 2019 at 9:35 am

      I had no idea egg drop soup was so easy! Thanks for sharing.

  4. Pam S on August 27, 2019 at 1:11 pm

    Wonder what the carbs would be if you used cauliflower rice in place of rice?

    • Julie Andrews on August 29, 2019 at 4:07 pm

      Hi Pam, it would go from 24g per serving to 15g per serving if you swap out the rice for cauliflower rice.

  5. Yezenia Kren-Colon on August 28, 2019 at 10:38 am

    Oooohhh I will be trying this. Sounds delish. Thanks for sharing!

    • Julie Andrews on August 29, 2019 at 4:07 pm

      You’re welcome, Yezenia! I hope you love it!

  6. Beth H. on August 28, 2019 at 11:56 am

    I made this for dinner last night and it was a huge hit at my house (my kids are 10 and 13 and my biggest critics when I try a new recipe). Everyone agreed that this is a keeper!! I followed the recipe exactly and served with rice and cantaloupe.

    • Julie Andrews on August 29, 2019 at 4:08 pm

      This is so great to hear, Beth! It’s sometimes difficult getting the kids to try new things, so I’m really glad you all enjoyed it!

  7. Marecel Galangue on September 3, 2019 at 7:13 am

    Wow this recipe looks delicious and super easy to prepare. I’ll have to try it this week. Thanks.

    • Julie Andrews on September 4, 2019 at 8:25 am

      Enjoy, Marecel! It really is delicious. 🙂

  8. Kara on September 17, 2019 at 9:10 am

    My kids LOVED this and it was so easy to make on a busy night. It will definitely be on our normal rotation.

    • Julie Andrews on September 17, 2019 at 9:18 am

      Ahh, that’s awesome, Kara! It is also a regular at my house – sometimes I swap out the green beans for broccoli to keep things interesting. 🙂

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