PREP TIME: 20 mins | COOK TIME: 20 mins | TOTAL TIME: 40 mins | SERVINGS: 4 people
This Chicken and Green Bean Stir Fry are one of my favorite stir fry recipes! Crispy pieces of chicken and green beans, cooked and smothered in a sweet chili sauce. This stir fry is ridiculously easy and quick to make!
INGREDIENTS
Chicken:
2 pounds boneless, skinless chicken thighs, cut into cubes
¼ c. vegetable oil plus 2 tablespoons or more as needed
3 tablespoons cornstarch
Vegetables:
1 c. steamed green beans in a bag
¼ teaspoon ginger (optional)
2 bell peppers, sliced
½ tablespoon garlic cloves, minced
Seasonings:
⅛ teaspoon sesame oil
1 teaspoon crushed red pepper
1 ¼ c. sweet chili Sauce
1 teaspoon garlic powder (add more for taste)
How to make Chicken and Green Bean Stir Fry
Step 1: Place the diced chicken and 1 tbsp oil in a large bowl. Then, add the garlic powder, half tsp salt, and pepper. Toss the chicken until well coated. Next, add the cornstarch and mix well until the pieces of chicken are completely coated.
Step 2: Heat 3 tbsp vegetable oil in a large skillet or wok over medium-high heat. Once the oil is glistening, add the chicken in batches to prevent overcrowding the pan. Sear the chicken, stirring often, until evenly cooked. You can add more oil to the pan as needed. Repeat with the remaining chicken. Set the seared chicken aside.
Step 3: In the same pan, add the bell peppers and cook until tender. Then, add the minced garlic and continue to cook until aromatic. Return the chicken to the skillet along with the green beans, sweet chili sauce, sesame oil, ginger, and crushed red peppers. Stir well until everything is coated in the chili sauce.
Step 4: Take off the heat and serve the stir fry right away over rice. Enjoy!
NOTES:
For this recipe, you can use fresh, frozen, canned, or a bag of steamed green beans. Trim the ends if using fresh green ends.
Feel free to use your preferred store-brand sweet chili sauce.
If using green beans, saute them first because they took longer to cook down.
Clean the room-temperature chicken and make sure to pat it dry with paper towels.
The best chicken part to use for this recipe is chicken thighs as they are packed with juicy flavor and do not dry out at high temperatures.
Turn the chicken often as it cooks until golden brown to achieve crispy chicken.
Add the canned green beans to the stir fry before it is done and cook them until warmed through.
If using frozen green beans, thaw them first, then pat them gently with paper towels. Add them to the stir fry and cook until heated through.
If using a bag of steamed frozen green beans, microwave or thaw them inside the bag. Then, take the green beans out of the bag and pat them dry using a paper towel. Add the green beans right after adding the sweet chili sauce and cook until completely heated.
Feel free to cook the bell peppers to your preferred tenderness.
You can omit the green beans and swap them with your favorite veggies.
NUTRITION FACTS:
Calories: 616 kcal, 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