Why Make This Recipe

If you’re looking for a quick and delicious dinner that doesn’t compromise on flavor, Chicken and Green Bean Stir-Fry is the ideal choice. This dish is packed with lean protein from the chicken and nutrients from the green beans, making it a healthy option for weeknight meals. Plus, it comes together in under 30 minutes, making it perfect for busy weekdays or when unexpected guests arrive. The balance of savory soy sauce, sweet honey, and a hint of heat from the red pepper flakes elevates this simple stir-fry into a memorable dish.

How to Make Chicken and Green Bean Stir-Fry

Creating this delectable stir-fry is a breeze, thanks to its straightforward preparation and cooking steps. Let’s dive into the process of making this satisfying meal from start to finish.

Ingredients

1 pound boneless skinless chicken breasts, sliced into thin strips
2 cups fresh green beans, trimmed
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
1 tablespoon honey
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Cooked rice or noodles for serving

Directions

Season the sliced chicken with salt and pepper.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Cook the chicken for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set it aside.
Add the remaining tablespoon of oil to the skillet. Stir-fry the green beans for about 3-4 minutes until they are bright green and tender-crisp.
Add the minced garlic and ginger to the skillet, cooking for 1 minute until fragrant.
Return the cooked chicken to the skillet.
In a small bowl, whisk together the soy sauce, honey, sesame oil, and red pepper flakes. Pour this mixture over the chicken and green beans, stirring to combine.
Cook for an additional 2-3 minutes until the sauce thickens and evenly coats the ingredients.
Serve hot over cooked rice or noodles.

How to Serve Chicken and Green Bean Stir-Fry

For the best experience, serve Chicken and Green Bean Stir-Fry over a bed of fluffy white rice or on a pile of steaming noodles. You can garnish it with additional sesame seeds or sliced green onions for an extra burst of flavor and color. This dish is robust enough to stand alone or can be accompanied by a side salad or spring rolls for a complete meal.

How to Store Chicken and Green Bean Stir-Fry

To store any leftovers, allow the stir-fry to cool completely, then transfer it to an airtight container. This dish can be kept in the refrigerator for up to 3 days. If you want to store it longer, consider freezing it in a freezer-safe container for up to 3 months. When ready to eat, thaw it overnight in the refrigerator, then reheat in a skillet over medium heat until heated through.

Tips to Make Chicken and Green Bean Stir-Fry

Cut the Chicken Evenly: Ensuring that the chicken strips are of uniform size helps them cook evenly and prevents overcooking.
Don’t Overcrowd the Pan: If you’re making a large batch, it’s best to stir-fry in batches to maintain that delicious crispy texture.
Use Fresh Ingredients: Fresh garlic and ginger really enhance the overall flavor of the dish, so opt for them over powdered versions when possible.

Variation

Feel free to customize this stir-fry by swapping out green beans for your favorite vegetables, such as bell peppers, broccoli, or snap peas. You can also add cashews or peanuts for some extra crunch, or submerge a different protein like shrimp or tofu to fit your dietary preferences.

FAQs

1. Can I use frozen green beans instead of fresh?
Yes, you can use frozen green beans. Just make sure to thaw and drain them beforehand to avoid excess moisture in the dish.

2. Is this recipe gluten-free?
To make this dish gluten-free, use tamari instead of soy sauce, as tamari is a gluten-free soy sauce alternative.

3. Can I make this dish in advance?
While stir-fries are best enjoyed fresh, you can prepare the ingredients ahead of time and cook them just before serving for maximum flavor and texture.