Name: Green Bean Chicken Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken breast or thighs, cut into thin strips; 2 cups fresh green beans, trimmed; 3 tbsp soy sauce (low sodium if preferred); 1 tbsp oyster sauce (optional, for richness); 3 cloves garlic, minced; 1 tsp fresh ginger, minced; 2 tbsp olive oil or sesame oil; 2 tsp cornstarch (for coating chicken and thickening sauce); ¼ cup chicken broth or water; 1 tsp brown sugar or honey; Red pepper flakes or fresh chili (optional, for heat); 2 green onions, sliced (for garnish)

Jump to Recipe·Leave a Review

This green bean chicken stir fry is a quick and flavorful dish that I love making when I need a healthy dinner in a hurry. Tender chicken pieces are stir-fried with crisp green beans and coated in a savory garlic soy sauce that comes together in just minutes. It’s a simple recipe, but the flavor is always bold and satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s a perfect balance of protein and vegetables in one pan. The chicken stays juicy, the green beans keep their crunch, and the sauce ties it all together with just the right amount of savory-sweet flavor. It’s versatile too—I can serve it over rice, noodles, or keep it low-carb with cauliflower rice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs, cut into thin strips
Fresh green beans, trimmed
Soy sauce
Oyster sauce (optional, for richness)
Garlic, minced
Ginger, minced
Olive oil or sesame oil
Cornstarch (for coating chicken and thickening sauce)
Chicken broth or water
Brown sugar or honey (just a touch, for balance)
Red pepper flakes or fresh chili (optional for heat)
Green onions, sliced (for garnish)

Directions

I season the chicken lightly with soy sauce and toss it with a little cornstarch to help it brown nicely.
I heat oil in a large skillet or wok over medium-high heat and stir fry the chicken until golden and cooked through. I remove it from the pan and set aside.
In the same skillet, I add more oil if needed and stir fry green beans for about 3–4 minutes, until bright green and tender-crisp.
I add garlic and ginger, cooking just until fragrant.
I whisk together soy sauce, oyster sauce, broth, and a small amount of sugar or honey, then pour it into the skillet.
I return the chicken to the pan, tossing everything together until coated in sauce. If I want the sauce thicker, I stir in a little cornstarch slurry.
I garnish with sliced green onions and serve immediately.

Servings and timing

This recipe makes about 4 servings. It takes me 10 minutes to prep and 15 minutes to cook, so in 25 minutes I have a wholesome stir fry ready to enjoy.

Variations

Sometimes I swap the green beans for broccoli, asparagus, or snow peas, depending on what I have on hand. I also like adding sliced bell peppers or mushrooms for extra flavor and color. For a spicier version, I stir in chili paste or extra red pepper flakes. If I want a richer taste, I add a splash of hoisin sauce.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in a skillet over medium heat with a splash of broth or water to keep the sauce smooth. It can also be microwaved, though I prefer the skillet to keep the chicken tender and the beans crisp.

FAQs

Can I use frozen green beans?

Yes, I can use frozen green beans, but I cook them straight from frozen and stir fry a little longer so they don’t release too much water.

Do I need a wok for this recipe?

No, a large skillet works just as well. I use whatever pan has the most surface area so the chicken and beans cook quickly.

Can I make this low sodium?

Yes, I use low-sodium soy sauce and skip the added salt to keep the dish lighter.

What can I serve this with?

I like it with steamed rice, brown rice, noodles, or cauliflower rice for a low-carb option.

Can I use chicken thighs instead of breasts?

Yes, I often use thighs because they stay extra juicy in stir fry dishes.

Conclusion

This green bean chicken stir fry is one of my favorite quick dinners because it’s healthy, flavorful, and comes together so fast. I love how simple it is, yet it tastes like something I’d order from a restaurant. With tender chicken, crisp beans, and a savory garlic sauce, it’s a dish I keep coming back to week after week.