Chicken and Green Bean Stir-Fry: Quick and Delicious Dinner! One blustery October evening, I pulled a pan from the stove, the air smelled of cinnamon from the next room, and a simple stir-fry full of green beans and tender chicken turned an ordinary weeknight into a cozy, comforting meal.
Introduction
There’s something especially comforting about a quick skillet dinner in the fall: golden leaves outside, warm kitchen light, and a plate of bright vegetables and savory chicken. Chicken and Green Bean Stir-Fry: Quick and Delicious Dinner! has become a reader favorite because it’s fast, flexible, and full of seasonal color. It’s the kind of recipe that busy home bakers — who love making pies and streusel in the morning — can pull together on a weeknight without skipping flavor or comfort. If you like batch-cooking, pair it with your favorite grain like in my chicken and sweet potato meal prep for easy leftovers.
Ingredients
This short list keeps the recipe approachable for beginners and adaptable for pantry staples.
- 1 lb boneless chicken breasts or thighs, thinly sliced
- 12 oz fresh green beans, trimmed and halved
- 2 tablespoons neutral oil (canola, avocado, or olive)
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 green onions, sliced
- Salt and pepper to taste
- Optional: toasted sesame seeds or a squeeze of lemon
If you prefer an all-gluten-free meal, use a gluten-free soy sauce — this pairs nicely with the flavor profile in our gluten-free one-pot green chili chicken rice for a warming meal.
Step-by-step Instructions
This method keeps steps short and easy to follow.
- Prep everything first: slice the chicken thinly, trim the green beans, and whisk the sauce (soy sauce, vinegar, honey).
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon of oil.
- Season the chicken lightly with salt and pepper and add to the hot pan in a single layer. Cook 3–4 minutes per side until golden and cooked through. Remove and set aside.
- Add the remaining oil to the pan. Toss in green beans and stir-fry 4–5 minutes until bright and tender-crisp.
- Add garlic and ginger and cook 30 seconds until fragrant.
- Return the chicken to the pan. Pour the sauce over the chicken and beans and stir to combine.
- Stir in the cornstarch slurry and cook until the sauce thickens, about 1 minute.
- Finish with sliced green onions and sesame seeds. Serve with rice, noodles, or your favorite grain; for make-ahead lunches, this works well alongside our easy chicken and veggie lunch boxes ideas.
Tips for Success
- Don’t overcrowd the pan: Sear in batches if needed so the chicken gets a nice color.
- Uniform slicing: Cut the chicken and beans to similar sizes for even cooking.
- High heat is your friend: Use high heat for quick stir-frying, which preserves the beans’ snap.
- Taste as you go: Adjust the balance of salty (soy), sweet (honey), and acidic (vinegar) to suit your palate.
- Cornstarch slurry: Add it last and cook only until thickened to avoid a gluey texture.
For a similar skillet technique with varied vegetables, check out our healthy chicken and vegetables skillet for more ideas.
Possible Variations
This recipe is a great base for seasonal twists and dietary swaps.
- Gluten-free: Use tamari or a certified gluten-free soy sauce and serve with gluten-free rice or noodles.
- Vegetarian toggle: Swap chicken for firm tofu or tempeh, pressing and searing until golden.
- Streusel-inspired crunch topping: For my fellow bakers, try a savory streusel made from panko (or gluten-free crumbs), chopped toasted nuts, butter, and a pinch of smoked paprika — sprinkle lightly just before serving for a playful, textural finish that nods to your baking skills.
- Extra heat: Add sliced chilies or a teaspoon of chili garlic sauce.
- Swap proteins: Try shrimp or turkey for a lean alternative, or add cooked beans with a nod to our black beans and rice with sausage for heartier bowls.
Storage Recommendations
- Refrigerate: Keep leftovers in an airtight container for up to 3 days.
- Reheat: Reheat gently in a skillet over medium heat, adding a splash of water to loosen the sauce, or microwave covered for 1–2 minutes.
- Freeze: Freeze cooked chicken and beans in a freezer-safe container for up to 2 months; thaw overnight before reheating. Note that green beans may soften after freezing, so they’re best enjoyed fresh if possible.
- Meal prep tip: For meal-prepped lunches, store sauce separately and toss right before reheating to keep vegetables crisper, inspired by our make-ahead chicken and sweet potato meal prep strategies.
Conclusion
If you want another take on a classic string-bean chicken dish, this String Bean Chicken – The Woks of Life guide offers a great complementary perspective and technique to broaden your stir-fry repertoire.
Frequently Asked Questions (FAQs)
- How long does a Chicken and Green Bean Stir-Fry: Quick and Delicious Dinner! take to make?
- This stir-fry typically takes about 20–30 minutes from start to finish, including prep and cooking.
- Can I use frozen green beans for this recipe?
- Yes, you can use frozen green beans; thaw and pat dry first, and expect them to be a bit softer than fresh.
- Is this dish suitable for meal prep?
- Absolutely. Store sauce separately when possible, and refrigerate for up to 3 days for easy reheating.
- Can I make this Chicken and Green Bean Stir-Fry: Quick and Delicious Dinner! spicy?
- Yes — add sliced fresh chilies, chili flakes, or a spoonful of chili garlic sauce to the sauce for heat.
Chicken and Green Bean Stir-Fry
Ingredients
Main Ingredients
- 1 lb boneless chicken breasts or thighs, thinly sliced
- 12 oz fresh green beans, trimmed and halved
- 2 tablespoons neutral oil (canola, avocado, or olive)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 3 tablespoons soy sauce Use gluten-free soy sauce for a gluten-free option.
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 green onions, sliced
- Salt and pepper to taste
- Optional: toasted sesame seeds or a squeeze of lemon
Instructions
Preparation
- Prep everything first: slice the chicken thinly, trim the green beans, and whisk the sauce (soy sauce, vinegar, honey).
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon of oil.
- Season the chicken lightly with salt and pepper and add to the hot pan in a single layer. Cook 3–4 minutes per side until golden and cooked through. Remove and set aside.
- Add the remaining oil to the pan. Toss in green beans and stir-fry 4–5 minutes until bright and tender-crisp.
- Add garlic and ginger and cook 30 seconds until fragrant.
- Return the chicken to the pan. Pour the sauce over the chicken and beans and stir to combine.
- Stir in the cornstarch slurry and cook until the sauce thickens, about 1 minute.
- Finish with sliced green onions and sesame seeds. Serve with rice, noodles, or your favorite grain.