Green Bean Stir Fry with chicken is an easy 30 minute meal that is healthy and delicious. This recipe uses chicken breasts, a homemade stir fry sauce and includes a break down of stir frying cooking method for home cooks.
This Green Bean Stir Fry is a meal in and of itself when served over homemade Short Brown Rice. However, for a complete Asian feast serve with a side dish of Carrot Cucumber Asian Slaw or my Lazy Day Chinese Chicken Salad. During the colder months Beef Asian Noodle Soup or Green Curry Coconut Chicken Soup make a heart warming companion.
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Shaoxing Wine or Sherry (Shaoxing cooking wine is a little more challenging to find in grocery stores. However, most grocery stores do sell sherry)
- Fresh Green Beans
- Chicken Breasts
- Fresh Ginger
- Brown Onion (aka Yellow Onion)
- Long Handled Wooden Spatula for Stir Frying
- Mixing Bowls
- Microplane (for grating ginger)
- Garlic Press
- Cutting Board
- Good Quality Knifes
Tips for the Best Green Bean Stir Fry
- Prepare all Ingredients– When stir frying having all the ingredients chopped, measured and ready to go makes the process highly seamless.
- Size of Pieces– Cut the onion, green beans and chicken into bite sized pieces that are a little more on the larger size.
- Marinate Chicken– Marinating the meat for about 10 minutes with the oil, soy sauce and oyster sauce enhances the flavor and helps to seal in the juices of the chicken.
- Stir Fry on High Heat– For the best smokey seared flavor it is imperative to stir fry over high heat. Additionally, the wok should be just to the point that it is slightly smoking before adding the high heat oil such as sesame oil.
- Don’t Overcrowd the Pan– It is important to cook the ingredients in stages to ensure the wok is not overcrowded. Also, stir frying smaller amounts helps to keep the wok hot giving the final product the tasty seared flavor.
- Cook the Chicken First– Stir frying the meat first and then letting it rest off of the heat seals in the juices and ensures that the meat does not over cook.
- Reread the Instructions– Stir fry really is an easy meal to prep but can feel a bit overwhelming if you are new to stir frying. Because of this it is best to read the instructions a few times to ensure all the steps are fully understood.
Stir Frying Cooking Method for Green Bean Stir Fry with Chicken
Prepare the Ingredients (Step 1)
Wash and cut green beans into larger bite sized pieces and place into a bowl. Cut chicken breasts into thin slices and place in a separate bowl. Mince or crush garlic and grate ginger. Place both into a small bowl together.
Marinate the Chicken (Step 2)
Placed sliced chicken pieces into a mixing bowl. To the chicken add 2 teaspoons of toasted sesame oil, oyster sauce, soy sauce (or Tamari) and cornstarch. Mix well and marinate for 10 minutes.
Make Chili Garlic Sauce Mixture (Step 3)
In a small bowl mix together the chili garlic sauce, soy sauce (or Tamari) and cornstarch.
Heat Wok, Add Oil and Stir Fry Chicken (Step 4)
Place the wok on the largest burner over the highest heat. Once the wok is heated just to the point of slightly smoking add 2 teaspoons of toasted sesame oil and swish the oil to cover the inside of the wok. Add the chicken in a single layer and sear for 1-2 minutes not moving the pieces. Using a long handled wooden spoon begin tossing the chicken while it cooks. It will take approximately another 5 minutes to achieve seared caramelized chicken pieces.
Turn off heat and transfer chicken to a large bowl.
Stir Fry the Green Beans (Step 5)
Place wok back on the same burner over the highest heat. Once the wok begins to slightly smoke add 2 teaspoons more toasted sesame oil. Add prepared green beans and toss to cook for 2-3 minutes. Green beans should start to become charred and blistered at this point. Add 1/2 cup chicken broth and continue to cook tossing occasionally until chicken broth evaporates. Add green beans to chicken bowl.
Remaining Stir Fry (Step 6)
Transfer the wok back to the burner with the same high heat. Add the remaining 2 teaspoons of sesame oil, garlic and ginger. Let cook for 30 seconds and then add onion. Stir fry onion tossing consistently until sweating, about 2-3 minutes. Add wine and continue tossing for another 1-2 minutes.
To the onion mixture add chili garlic sauce and continue tossing for 1 minute. Pour in 1/4- 1/2 cup chicken broth and toss for another minute over high heat. Turn off heat and add the chicken and green beans back to the wok. Toss well and serve over rice.
The beauty of this stir fry is that the protein and vegetables can be switched up using the same proportions as the written recipe to create a personalized dinner. Here are a few ideas.
- Ground Pork or Ground Chicken
- Thinly Sliced Pork (Pork Shoulder, Pork Butt, Pork Loin, Pork Tenderloin or Boneless Country Style Ribs)
- Extra Firm Tofu
- Carrots (Cut diagonally into thin strips.)
- Broccoli Florets
- Bell Pepper Strips
- Shitake Mushrooms
- Sugar Snap Peas
- Baby Corn
- Bok Choy (Click here to see how to prep wok chop for a stir fry)
- Green Onions
- Red Pepper Flakes
- Sesame Seeds
- Toasted Peanuts or Cashews
Frequently Asked Questions
Can olive oil be used in place of toasted sesame oil?
No, sadly olive oil is not a high heat oil so it is best not to stir fry with it. Toasted sesame oil is not only a high heat oil, it also adds amazing flavor to the stir fry. Another oil option that would be an excellent replacement is peanut oil because of both the flavor and it cooks well at high heat.
I don’t own a wok. Can I use a large skillet instead?
It really is ideal to use a wok for this recipe in order to achieve the beautiful smokey Unami flavors that Chinese recipes are famous for. However, yes a large skillet (preferably stainless steel or cast iron) may be used in place of a wok. The results will just not be quite the same.
Is there a replacement for the chili garlic sauce?
Sambal Oelek is the most comparable replacement for chili garlic sauce. Both are usually stocked next to each other in the Asian section of most grocery stores.
What are other options to serve this stir fry over?
Cauliflower rice, quinoa, jasmine or basmati rice would all be delicious with this Green Bean Stir Fry.
More Fast, Easy and Healthy Dinners
Green Bean Stir Fry
Chicken and Marinade
- 12 ounces boneless skinless chicken breasts *sliced thinly
- 4 teaspoons toasted sesame oil *divided, See Note #1 below
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 1 teaspoon cornstarch
- 2 teaspoons toasted sesame oil
- 12 ounces green beans *ends trimmed and cut in half or bite sized pieces
- 1/2 cup chicken broth
- 2 teaspoons toasted sesame oil
- 5 large garlic cloves *minced or crushed, about 1 1/2 tablespoons
- 1/2 inch fresh ginger *peeled and grated
- 1 large yellow onion (aka brown onion) *cut into larger bite sized pieces
- 1/2 cup Shaoxing wine *or sherry
- 1/2 tablespoon chili garlic sauce
- 1/2 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 cup chicken broth
- Thinly slice chicken and place into a medium sized bowl. To the chicken add oil, oyster sauce, soy sauce and cornstarch. Stir well and let marinate for 10 mins. See Note #2 belowMeanwhile, wash and prepare green beans, garlic and ginger and cut onion. See Note #3 below
- In a small bowl mix together chili garlic sauce, soy sauce and cornstarch. Set aside.
- Place a wok or large fry pan on high heat on the largest burner. Once the pan is heated just to the point of slightly smoking add oil and swish the oil to coat the wok. See Note #4 below
- Add chicken in a single layer and sear for 1-2 minutes not moving the pieces. Using a long handled wooden spoon or long handled wooden spatula for stir frying begin tossing the chicken while it cooks, about 5 minutes. Turn off heat and transfer chicken to a large bowl. See Note #5 below
- Place wok back on the same burner with the highest heat. Add oil and once the wok begins to slightly smoke add green beans. Toss and cook for 2-3 minutes and then add chicken broth. Let green beans continue to cook tossing occasionally until chicken broth evaporates. Turn off heat and transfer green beans to the same bowl that the chicken is in. See Note #6 below
- Place wok back on same burner with the same heat. Add remaining oil, garlic and ginger. Let cook for 30 seconds and then add onion. Stir fry onion tossing consistently until sweating, about 2-3 minutes. Add wine and continue tossing for another 1-2 minutes.
- Add in chili garlic sauce mixture and continue tossing for 1 minute. Add the remaining chicken broth and toss for another minute. Turn off heat and add chicken and green beans back to the wok. Toss well and serve immediately over rice. See Note #7 below