Is Chicken Green Bean Stir Fry spicy?

It has a mild kick from the crushed red pepper and sweet chili sauce, but it’s easy to adjust. For less heat, reduce the chili flakes or use less sauce. For more spice, add chili oil or extra red pepper flakes.

Can I make this ahead of time?

Yes. Store leftovers in an airtight container in the fridge for up to 3 days. The chicken won’t stay quite as crispy after reheating, but the flavor is still fantastic.

Can I use chicken breast instead of thighs?

Absolutely. Chicken breast works well in this Chicken Green Bean Stir Fry , especially if cut into evenly sized pieces. Just be careful not to overcook it since breast meat dries out faster.

What vegetables can I add?

This recipe is incredibly flexible. Mushrooms, carrots, onions, bok choy, snow peas, zucchini, pineapple chunks, and water chestnuts all work well. A few cooks even added cherry tomatoes and loved the extra freshness.

What should I serve with it?

Steamed jasmine rice is the classic choice, but fried rice, noodles, or cauliflower rice are all delicious options.

Chicken Green Bean Stir Fry: 4 Irresistible Tips

Name: Chicken Green Bean Stir Fry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian American
Ingredients: 2 lbs boneless skinless chicken thighs, cut into cubes; 3 tbsp cornstarch; 1/4 cup vegetable oil, plus 2 tbsp more as needed; 1 tsp garlic powder; Salt and pepper, to taste; 2 bell peppers, sliced; 1 cup green beans; 1/2 tbsp garlic cloves, minced; 1/4 tsp ginger (optional); 1 1/4 cups sweet chili sauce; 1 tsp crushed red pepper; 1/8 tsp sesame oil; Cooked rice, optional

Description

This Chicken Green Bean Stir Fry is a quick and flavorful dinner loaded with crispy chicken, tender green beans, bell peppers, and sweet chili sauce. Perfect for busy weeknights, this easy stir fry comes together in just 40 minutes and tastes better than takeout.

Ingredients

Scale

Chicken

2 lbs boneless skinless chicken thighs, cut into cubes
3 tbsp cornstarch
1/4 cup vegetable oil, plus 2 tbsp more as needed
1 tsp garlic powder
Salt and pepper, to taste

Vegetables

2 bell peppers, sliced
1 cup green beans
1/2 tbsp garlic cloves, minced
1/4 tsp ginger (optional)

Sauce

1 1/4 cups sweet chili sauce
1 tsp crushed red pepper
1/8 tsp sesame oil

For Serving

Cooked rice, optional

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Instructions

In a large bowl, add the cubed chicken and 1 tablespoon oil. Season with garlic powder, salt, and pepper. Toss well.
Add the cornstarch and mix until all chicken pieces are fully coated.
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Cook the chicken in batches, turning often until golden brown and crispy. Add extra oil if needed. Transfer cooked chicken to a plate.
Add bell peppers to the skillet and sauté until softened to your liking.
Stir in garlic and ginger and cook for about 30 seconds until fragrant.
Return the chicken to the skillet. Add green beans, sweet chili sauce, sesame oil, and crushed red pepper.
Toss everything together until fully coated and heated through.
Serve immediately over rice if desired.

Notes

Fresh, frozen, steamed, or canned green beans all work well in this recipe.

Pat chicken dry before cooking for the crispiest texture.

Chicken thighs stay juicier than chicken breast during high-heat cooking.

Reduce the sweet chili sauce slightly if you prefer a less sweet stir fry.

Add soy sauce or coconut aminos for extra savory flavor.

Frozen green beans should be thawed and dried before cooking.

Canned green beans should be added near the end of cooking.

Customize with broccoli, mushrooms, bok choy, snow peas, or carrots.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stir Fry
Cuisine: Asian American

Nutrition

Serving Size: 1 serving
Calories: 616 kcal
Sugar: 43 g
Sodium: 1014 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 9 g
Trans Fat: 1 g
Carbohydrates: 53 g
Fiber: 4 g
Protein: 46 g
Cholesterol: 215 mg