Description
Experience the irresistible flavors of Green Bean Chicken Stir Fry with tender chicken, fresh green beans, and a savory sauce. Perfect for quick dinners and loved by all!
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken thighs
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- 3 tablespoons neutral oil (divided)
- 1 pound green beans
- 4 garlic cloves
- 1 tablespoon grated fresh ginger
- 3 scallions
- Steamed rice (for serving)
- Sesame seeds and extra scallions (for garnish)
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 2 teaspoons cornstarch
- ½ cup chicken broth
Instructions
- Combine the chicken thighs, soy sauce, Shaoxing wine, and cornstarch in a bowl and let marinate for 15 minutes.
- Whisk soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, and toasted sesame oil together in a bowl and set aside.
- Heat 1 tablespoon oil over medium-high heat, cook green beans for 6-7 minutes until tender, then remove and set aside.
- In the same pan, add 2 tablespoons oil, cook chicken until browned and cooked through, then remove and set aside.
- Sauté garlic, ginger, and scallions for about 30 seconds until fragrant.
- Return the green beans and chicken to the pan, add the sauce, and cook for 1-2 minutes until thickened.
- Serve over steamed rice and garnish with sesame seeds and scallions.
Notes
Leftovers can be refrigerated for up to 3 days in an airtight container.
Freeze leftovers for up to 3 months after cooling completely.
For a gluten-free version, substitute soy sauce with tamari.
Nutrition
- Serving Size: 1 Serving
- Calories: 415
- Sugar: 8g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 115mg