Healthy Chicken and Green Bean Stir-Fry

Healthy Chicken and Green Bean Stir-Fry

This chicken and green bean stir-fry is a quick skillet dinner with tender chicken, crisp-tender green beans, and a light savory sauce. It is simple enough for a weeknight and works well over rice or cauliflower rice.

The method stays easy: cook the beans first, brown the chicken in batches, then bring everything together in the sauce at the end. Keeping the chicken in a single layer as much as possible helps it brown instead of steam.

Ingredients for Healthy Chicken and Green Bean Stir-Fry

• 1 1/2 pounds boneless skinless chicken breasts (about 675g), cut into bite-size pieces
• 12 ounces green beans or string beans (about 340g), trimmed
• 4 to 5 scallions, whites and greens separated and sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger or squeeze-tube ginger
• 2 tablespoons cornstarch, divided
• 1/3 cup low-sodium soy sauce or coconut aminos
• 2 tablespoons rice wine vinegar
• 1 to 2 teaspoons coconut sugar
• 1 to 2 teaspoons sesame oil
• 1 to 2 teaspoons sriracha
• 1 to 2 tablespoons neutral oil or nonstick cooking spray, as needed
• 1/4 cup water

Optional for serving: sesame seeds, extra sliced scallions, or a pinch of red pepper flakes.

Ingredient note: Coconut aminos are a little sweeter than low-sodium soy sauce, so start with the smaller amount of coconut sugar and adjust at the end if needed.

How to Make Chicken and Green Bean Stir-Fry

1. Prep the ingredients: Cut the chicken into even bite-size pieces. Trim the green beans. Slice the scallions and keep the whites separate from the greens. In a small bowl, stir together the soy sauce or coconut aminos, rice wine vinegar, coconut sugar, sesame oil, sriracha, and water. In a separate small bowl or cup, mix 1 tablespoon of the cornstarch with a little of the sauce until smooth.
2. Coat the chicken: Toss the chicken with the remaining 1 tablespoon cornstarch until lightly coated. You want a thin dusting, not a thick paste.
3. Cook the green beans: Heat a large wok or 12-inch skillet over medium-high heat. Add a small amount of oil or cooking spray, then add the green beans with a small splash of water. Cook for 3 to 5 minutes, stirring often, until bright green and just starting to soften. They should still have some snap. Transfer to a plate.
4. Brown the chicken in batches: Return the pan to medium-high heat. Add more oil or spray if needed. Cook half the chicken in a single layer for about 3 to 4 minutes, stirring only as needed, until lightly browned and mostly cooked through. Transfer to a plate and repeat with the remaining chicken.
5. Cook the aromatics: Add the scallion whites, garlic, and ginger to the hot pan. Stir for 30 seconds to 1 minute, just until fragrant. Do not let the garlic burn.
6. Finish the stir-fry: Return the chicken and green beans to the pan. Stir the sauce again, then pour it in along with the cornstarch mixture. Toss for 1 to 3 minutes, until the sauce bubbles, turns glossy, and lightly coats the chicken and beans. If needed, cover the pan briefly to finish cooking the chicken through. The thickest pieces should reach 165°F.
7. Serve: Turn off the heat and stir in the scallion greens. Taste and adjust with a little more vinegar, soy sauce, or sriracha if needed. Serve hot over rice or cauliflower rice.

Use the visual cues more than the clock here. The sauce should look glossy, the beans should stay bright green, and the chicken should be just cooked through.

Why Did My Sauce Thicken Too Much?

This stir-fry uses a small amount of liquid, so the sauce can tighten up quickly once the cornstarch hits the hot pan. Stir the cornstarch mixture before adding it, and keep tossing as the sauce bubbles. If it gets too thick, add a small splash of water. If the flavor needs help, adjust with a little more soy sauce for salt, vinegar for brightness, or sugar to round it out.

Easy Swaps

• Soy sauce: Use low-sodium soy sauce or coconut aminos.
• Ginger: Fresh ginger is great here, but squeeze-tube ginger works well too.
• Sweetener: Honey or maple syrup can replace the coconut sugar.
• Vegetables: Broccoli florets or snow peas can replace part of the green beans.

If you change the vegetables, keep them quick-cooking so the stir-fry stays fast and the sauce does not reduce too much while they soften.

What to Serve With Chicken and Green Bean Stir-Fry

• Steamed white rice
• Brown rice
• Jasmine rice
• Cauliflower rice
• A simple cucumber salad or extra steamed vegetables

If you like easy skillet dinners, try this Chicken Stir-Fry with Honey Soy Sauce next.

How to Store and Reheat Chicken and Green Bean Stir-Fry

Let the stir-fry cool, then store it in an airtight container in the refrigerator for up to 4 days. The green beans will soften a bit once chilled.

Reheat gently in a skillet over medium-low heat or in the microwave in short bursts. Add a small splash of water if the sauce has thickened in the refrigerator. Avoid overheating, since chicken breast can dry out quickly.

You can also prep the chicken, green beans, scallions, and sauce earlier in the day. For the best texture, cook the stir-fry just before serving.

For a different flavor profile, you might also like this Asian Five-Spice Chicken Recipe.

If you want another quick chicken dinner, check out these Thai Chicken Bites with Sweet Chili Sauce.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: 1/4 of the recipe, not including rice or cauliflower rice
• Calories: about 290
• Protein: 38g
• Fat: 8g
• Carbohydrates: 14g
• Per 100g: about 130 calories, 17g protein, 4g fat, 6g carbohydrates