Green Bean Chicken Stir Fry Recipe
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Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 cups fresh green beans, trimmed
- 2 tbsp olive oil or vegetable oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1/4 cup soy sauce (low-sodium preferred)
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1/4 cup water
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes (optional for heat)
- 1 tsp sesame seeds (optional for garnish)
- Fresh green onions, chopped (optional for garnish)
Instructions
- Prepare the Chicken: Thinly slice the chicken breasts and season with a little salt and pepper. Set aside.
- Blanch the Green Beans: Bring a small pot of water to a boil. Add the green beans and cook for 2-3 minutes until just tender but still crisp. Drain and rinse with cold water to stop the cooking process. Set aside.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 4-5 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and ginger, and cook for another 1 minute until fragrant.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, cornstarch, and water until smooth.
- Combine and Stir Fry: Return the chicken to the skillet along with the blanched green beans. Pour the sauce over the chicken and vegetables, stirring well to coat everything evenly. Continue to cook for 2-3 minutes until the sauce thickens and everything is heated through.
- Finish and Serve: Stir in the sesame oil and red pepper flakes (if using). Remove from heat and garnish with sesame seeds and chopped green onions. Serve immediately with steamed rice or noodles.
Notes
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