Description
A flavorful and easy Chicken & Green Bean Stir Fry featuring tender chicken thighs, crisp green beans, and a savory homemade sauce. Perfect for a quick weeknight dinner served over steamed rice and garnished with sesame seeds and scallions.
Ingredients
Chicken Marinade
- 1 ½ pounds boneless skinless chicken thighs, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
Vegetables & Aromatics
- 1 pound green beans, ends trimmed and halved
- 4 garlic cloves, thinly sliced
- 1 tablespoon grated fresh ginger
- 3 scallions, thinly sliced (separate white/light parts and dark green parts)
- 3 tablespoons neutral oil (divided)
Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 2 teaspoons cornstarch
- ½ cup chicken broth
For Serving & Garnish
- Steamed rice
- Sesame seeds
- Extra dark green parts of scallions
Instructions
- Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken thighs with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Toss well to coat and let it sit for 15 minutes while preparing other ingredients.
- Prepare the Sauce: In a separate bowl, whisk together the low-sodium soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, toasted sesame oil, 2 teaspoons cornstarch, and chicken broth until the mixture is smooth. Set aside.
- Cook the Green Beans: Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the trimmed and halved green beans and cook, tossing occasionally, until they become blistered, bright green, and just tender, about 6 to 7 minutes. Remove from the pan and transfer to a plate.
- Cook the Chicken: Add the remaining 2 tablespoons of oil to the same skillet or wok. Spread the marinated chicken in an even layer and let it cook without stirring for 4 minutes to allow browning. Then stir and cook for an additional 3 to 4 minutes until the chicken is cooked through. Transfer to a plate, leaving the pan’s fond intact.
- Sauté Aromatics: Reduce the heat slightly and add the sliced garlic, grated ginger, and the white and light green parts of the scallions to the pan. Cook until fragrant and lightly golden at the edges, about 30 to 45 seconds.
- Combine and Finish: Return the green beans and chicken to the pan. Give the sauce a quick whisk (since cornstarch may settle) and pour it over the ingredients. Cook, tossing continuously, until the sauce thickens and evenly coats the chicken and vegetables, about 1 to 2 minutes.
- Serve: Serve the stir fry hot over steamed rice. Garnish with sesame seeds and the dark green parts of the scallions for extra flavor and crunch.
Notes
- For extra heat, add a pinch of crushed red pepper flakes when cooking the aromatics.
- Make sure not to overcrowd the pan when cooking chicken to achieve proper browning.
- You can substitute chicken thighs with chicken breasts, but thighs remain juicier and more flavorful.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave to avoid drying out the chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
