Description
When you make easy chicken green bean stir fry, you get a quick weeknight dinner that’s loaded with tender chicken and crisp beans tossed in a savory sauce. Just toss everything in one pan and dinner is ready in about twenty minutes, making it perfect for nights when you need something simple and satisfying.
Ingredients
Scale
Protein preparation:
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
Vegetables and aromatics:
- 1 pound frozen green beans
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, sliced
Sauce and cooking:
- 2 tablespoons sesame oil, divided
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1 tablespoon sesame seeds
Instructions
- Combine your 1 pound of sliced chicken breasts with 1 teaspoon baking soda, 1 tablespoon cornstarch, 1 tablespoon water, 1 tablespoon soy sauce, and 1 tablespoon sesame oil in a bowl, making sure every piece gets coated evenly.
- Let your chicken sit for 15 to 20 minutes at room temperature so the baking soda tenderizes the meat.
- Rinse your chicken under cold water to wash away the baking soda, then pat it completely dry with paper towels.
- Whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, and 1 teaspoon cornstarch in a small bowl, then set your sauce aside.
- Heat 1 tablespoon sesame oil in your wok or large skillet over medium-high heat for about 1 minute until shimmering.
- Add your marinated chicken to the hot oil and cook for 5 to 6 minutes at medium-high heat, stirring occasionally, until the pieces are cooked through and lightly browned, then transfer to a plate.
- Pour the remaining 1 tablespoon sesame oil into the same skillet and add your 3 minced garlic cloves and 1 tablespoon minced ginger, cooking at medium-high heat for about 1 minute until fragrant.
- Toss in your 1 pound of frozen green beans and stir-fry for 4 to 5 minutes at medium-high heat until they’re heated through and slightly softened.
- Return your cooked chicken to the skillet, pour your sauce over everything, and stir well for 2 minutes at medium-high heat to coat all the ingredients and warm through.
- Transfer your finished dish to a serving plate and top with 2 sliced green onions and 1 tablespoon sesame seeds.
Notes
- The baking soda in the marinade is essential for tenderizing the chicken, so don’t skip this step or reduce the marinating time below 15 minutes, as it makes a real difference in how tender your chicken turns out.
- Rinsing the chicken thoroughly after marinating removes the baking soda residue, which prevents any soapy taste in your finished dish.
- If frozen green beans aren’t available, fresh green beans work just as well, though fresh ones need about 6-7 minutes of cooking instead of 4-5 minutes to reach the right tenderness.
- Swap in whatever vegetables suit your taste and what’s in your fridge – broccoli, snap peas, or bell peppers all work beautifully with this same sauce and cooking method.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 75 mg