Name: Chicken and Green Bean Stir Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 lbs boneless skinless chicken thighs, cut into cubes; 3 tbsp cornstarch; 1 tbsp vegetable oil; 1 tsp garlic powder (adjust to taste); 1/2 tsp salt; 1/2 tsp black pepper; 1/4 cup vegetable oil (plus 2 tbsp or more as needed for cooking); 2 bell peppers, sliced; 1 cup steamed green beans (fresh or from a bag); 1/2 tbsp garlic cloves, minced; 1/4 tsp ginger (optional); 1 tsp crushed red pepper; 1/8 tsp sesame oil; 1 1/4 cup sweet chili sauce

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Introduction

This Chicken and Green Bean Stir Fry is a flavorful and easy weeknight meal that comes together quickly. With tender chicken, crisp bell peppers, and savory green beans tossed in a sweet chili sauce, it’s a dish packed with vibrant colors and bold flavors.

A close-up view of a dish with crispy, golden-brown fried chicken pieces coated in a glossy, dark brown sauce. Mixed in are bright green, fresh green beans and vibrant red bell pepper strips, all evenly coated with the shiny sauce. The texture shows the chicken’s crispy edges alongside the smooth sauce, with small black pepper specks visible on the chicken. The mix of red, green, and golden colors creates a rich and appetizing look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless skinless chicken thighs, cut into cubes
3 tbsp cornstarch
1/4 cup vegetable oil (plus 2 tbsp or more as needed)
2 bell peppers, sliced
1 cup steamed green beans (in a bag)
1/2 tbsp garlic cloves, minced
1/4 tsp ginger (optional)
1 tsp garlic powder (add more for taste)
1 tsp crushed red pepper
1/8 tsp sesame oil
1 1/4 cup sweet chili sauce

Instructions

Step 1: In a large bowl, combine the diced chicken with 1 tablespoon of vegetable oil. Add garlic powder, 1/2 teaspoon salt, and pepper. Rub the seasoning into the chicken. Sprinkle the cornstarch over the chicken and mix until all pieces are evenly coated.
Step 2: Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until glistening. Cook the chicken in small batches to avoid overcrowding, turning frequently for even cooking. Add more oil if the pan seems dry. Once cooked through and crispy or to your preferred texture, remove the chicken and set aside.
Step 3: In the same skillet, sauté the sliced bell peppers until they reach your desired tenderness. Add the minced garlic and cook until fragrant.
Step 4: Return the chicken to the skillet along with the steamed green beans, sweet chili sauce, sesame oil, ginger (if using), and crushed red pepper. Stir everything together until the chicken and green beans are well coated and heated through.
Step 5: Serve the stir fry immediately over rice for a complete meal.

Tips & Variations

For extra crispiness, let the chicken rest a few minutes after coating with cornstarch before frying.
You can swap green beans for snap peas or broccoli florets if preferred.
Add a splash of soy sauce or a squeeze of lime for a tangy twist.
If you prefer less heat, reduce or omit the crushed red pepper.
Use boneless skinless chicken breasts instead of thighs for a leaner option.

Storage

Store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through, adding a splash of water or broth if needed to keep it moist.

How to Serve

The image shows a close-up view of a stir-fried dish in a light blue pan, placed on a white marbled surface. The dish features multiple chunks of golden-brown fried chicken coated in a shiny, thick, dark reddish-brown sauce, mixed evenly with bright red and green chili peppers that add color contrast. The textures vary from crisp chicken pieces to smooth, glossy sauce, with the chilies adding a fresh, slightly wrinkled appearance. A black spatula is partially visible, lifting some pieces of the stir-fry. The overall look is vibrant and glossy, with a rich, appetizing sauce coating all ingredients, presented in a casual cooking environment. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans instead of fresh?

Yes, frozen green beans work well if steamed or thawed before adding to the stir fry. Just be sure to drain any excess water to avoid sogginess.

Is it necessary to coat the chicken with cornstarch?

Coating the chicken with cornstarch helps create a crispy texture and helps the sauce cling better. However, you can skip this step for a lighter dish, though the texture will be less crispy.