This stir fry is quick, satisfying, and bright with fresh green beans, perfect for busy weeknights when you want a wholesome meal without the fuss. Ready in about 20 minutes, it delivers crisp vegetables, golden chicken, and a glossy savory sauce your family will ask for again.
If you enjoy fast chicken dinners, you might also like this air fryer boneless skinless chicken thighs for another speedy protein option.
Why this recipe works
- High heat stir-frying locks in chicken juiciness while caramelizing edges for flavor.
- A simple cornstarch-thickened sauce clings to pieces for even coating and glossy finish.
- Quick blanch-style cooking keeps green beans bright and crisp-tender, adding texture contrast.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 lb fresh green beans, trimmed
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup low-sodium chicken broth
- 3 tablespoons soy sauce, low-sodium preferred
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, optional
- 2 whole green onions, sliced
- 1 tablespoon sesame seeds, for garnish
Ingredient notes and substitutions
- Swap chicken breasts for thighs if you prefer richer flavor, increase cook time slightly for larger pieces.
- For gluten-free, use tamari instead of soy sauce and check broth label.
- Use maple syrup or brown sugar in place of honey, same amount.
Where to find specialty items
If you want a creamier side inspiration, try this easy chicken and shrimp alfredo sauce for pairing with noodles when you want to change up the serving style.
STEP-BY-STEP
In a small bowl, whisk together the chicken broth, soy sauce, honey, and cornstarch until completely smooth with no lumps. Set aside.
Visual checkpoint, sauce should be glossy and lump-free, consistency like thin cream.Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add chicken pieces in a single layer, do not overcrowd, and cook for 5-7 minutes, flipping halfway through, until golden brown and cooked to 165°F internally. Remove to a plate.
Tip, crowding the pan causes steaming, not browning.Add green beans to the hot skillet and stir-fry for 3-4 minutes until bright green with some charred spots, remaining crisp-tender.
Checkpoint, they should snap when bitten but not be raw.Push green beans to the sides of the pan. Add garlic, ginger, and red pepper flakes, if using, to the center and cook for 1 minute until fragrant, being careful not to burn.
Pro tip, add aromatics at the center to prevent them from overcooking against the pan edge.Return chicken to the skillet and pour in the sauce mixture. Cook, stirring constantly, for 2-3 minutes until sauce thickens and becomes glossy, coating the chicken and green beans.
Visual cue, sauce will cling to the chicken and coat the spatula.Remove from heat and stir in sesame oil and green onions. Garnish with sesame seeds and serve immediately over rice or noodles.
Serving suggestion, spoon sauce over hot rice to soak up every drop.
If you enjoy Mexican-inspired chicken, this step-by-step technique adapts well to fillings in a chicken enchiladas with green sauce for a very different but equally satisfying meal.
TIPS & VARIATIONS
Make-ahead and storage
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or broth to revive the sauce.
- For meal prep, store chicken and beans separately from rice for best texture.
Recipe variations
- Low-carb, serve over cauliflower rice or zoodles.
- Spicy, increase red pepper flakes or add sriracha to the sauce.
- Vegetarian, swap chicken for firm tofu, pressed and seared, cook until golden.
- Gluten-free, use tamari and check labels for cornstarch cross-contamination.
Serving suggestions
- Serve with steamed jasmine rice, garlic noodles, or inside a warm wrap with crunchy slaw.
- Add a squeeze of lime for a fresh finish.
Pro tips for best results
- Pat chicken dry before seasoning to help browning.
- Keep oil hot, add protein and vegetables in small batches when possible.
- Whisk cornstarch into cold liquid, never add cornstarch directly to a hot pan, it will clump.
For a green sauce twist that pairs well with leftovers, see this delicious chicken enchilada recipe with green sauce for ideas on turning tonight’s dinner into tomorrow’s lunch.
COMMON MISTAKES TO AVOID
- Overcrowding the pan, which causes steaming instead of browning. Fix by cooking in batches or use a larger pan.
- Not drying chicken, preventing good sear. Pat dry and season right before cooking.
- Adding cornstarch directly to heat, leading to lumps or uneven thickening. Mix cornstarch into cold liquid first.
- Overcooking green beans, resulting in dull color and mushy texture. Remove when crisp-tender.
- Burning garlic and ginger, producing bitterness. Add aromatics off the direct heat center and cook only briefly.
- Using too much sauce, making the dish soupy. Measure liquids and thicken gradually.
- Skipping the final sesame oil, losing finishing aroma. Stir in at the end for best flavor.
If you want another green chicken idea that is easy to adapt, try this delicious green chicken enchilada recipe for more inspiration.
Chicken and Green Bean Stir Fry
Ingredients
Protein
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces Swap for thighs for richer flavor.
Vegetables
- 1 lb fresh green beans, trimmed Quick blanch for texture.
- 2 whole green onions, sliced For garnish.
Sauce Ingredients
- 2 tablespoons vegetable oil For cooking.
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup low-sodium chicken broth
- 3 tablespoons soy sauce, low-sodium preferred Use tamari for gluten-free.
- 1 tablespoon honey Substitute with maple syrup or brown sugar.
- 1 teaspoon cornstarch Whisk with cold liquid.
- 1 teaspoon sesame oil For finishing flavor.
- 1/2 teaspoon red pepper flakes, optional Increase for spiciness.
- 1 tablespoon sesame seeds, for garnish For finishing touch.
Instructions
Preparing the Sauce
- In a small bowl, whisk together the chicken broth, soy sauce, honey, and cornstarch until completely smooth.
Cooking the Chicken
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces in a single layer and cook for 5-7 minutes until golden brown.
- Remove chicken from the skillet and set aside.
Stir-Frying the Vegetables
- Add green beans to the skillet and stir-fry for 3-4 minutes until they are bright green and crisp-tender.
- Push green beans to the sides and add garlic, ginger, and red pepper flakes to the center. Cook for 1 minute until fragrant.
Combining
- Return the chicken to the skillet, pour the sauce mixture over and cook, stirring constantly for 2-3 minutes until the sauce thickens.
- Remove from heat and stir in sesame oil and green onions.
- Garnish with sesame seeds and serve immediately over rice or noodles.
