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chicken and green bean stir fry in skillet with sesame seeds
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4.89 from 9 votes

Simple Chicken and Green Bean Stir Fry

Chicken and green bean stir fry is all about tender chicken and blistered green beans, wrapped in a bold and delicious homemade stir fry sauce.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Chinese-style
Servings (change as needed): 3

Ingredients

  • 1 1/4 pounds boneless skinless chicken, thighs or breast
  • 12 ounces fresh green beans, washed and ends trimmed (3/4 pound/340 kg/4 cups)
  • 1/2 red pepper, cored and thinly sliced Optional
  • 1 1/2 tablespoons mayonnaise, Note 1 light is fine
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1 teaspoon vegetable oil for pan frying beans
  • Garnish: 2-3 teaspoons toasted sesame seeds.

Stir Fry Sauce

  • 3 tablespoons soy sauce, Note 2
  • 3 tablespoons Shaoxing wine, Note 3 (or less to taste)
  • 3 tablespoons cold water
  • 1 tablespoon brown sugar (or maple syrup)
  • 2 teaspoons minced garlic (2 cloves) (or more to taste)
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons sesame oil
  • 3/4 teaspoon red pepper flakes for medium heat
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cornstarch

Instructions

  • PREPARE CHICKEN: If using whole boneless chicken breast, cut it thinly across (perpendicular to) the grain of the meat to avoid stringy chicken. For tenders, cut in thirds. For boneless thighs, trim excess fat and cut into small bite size pieces.
    In a medium bowl, add chicken, mayonnaise, sesame oil and salt. Mix to coat evenly. Note 3.
  • STIR FRY CHICKEN: Heat nonstick skillet or cast iron pan to medium-high heat. Add coated chicken in a single layer and sauté for 2-3 minutes undisturbed. Turn chicken and cook another 2 minutes until cooked through and lightly browned. Don't overcook the chicken or it can get dry. Set aside in a bowl.
  • MAKE SAUCE: While chicken is cooking, mix all sauce ingredients in a small bowl or cup.
  • STIR FRY GREEN BEANS: Wipe pan with a paper towels or scrape off crusty bits with a plastic utensil. Add a teaspoon oil. Still on medium-high heat, sauté beans for about 8 minutes, stirring occasionally, until blistered (charred) and tender crisp. If using red peppers or green onions, add them halfway through.
  • COMBINE AND SERVE: Lower heat to medium heat and add sauce and cooked chicken. Stir well to combine and heat through, about 1 minutes. Taste and adjust seasonings. Sprinkle on sesame seeds and serve over rice or quinoa.

Notes

  1. MayonnaiseA light coating will prevent sticking, add flavor and help prevent dryness when cooking the chicken. You will not taste the mayonnaise at all when cooked. 
  2. Soy sauce: If you have dark soy sauce, use 1 tablespoon dark soy and 2 tablespoons regular or low sodium. This will give the dish lovely color and more depth. If you don't have any, use whatever soy sauce you have. 
  3. Shaoxing wine substitute: Use regular dry sherry or anything called "cooking rice wine" with a pinch of sugar. Mirin (a sweeter Japanese rice wine) or even apple cider vinegar with a pinch of sugar can be used if needed. Rice vinegar is not a great substitute
  4. Chicken cooking method: Instead of stir frying the boneless chicken, you can leave the pieces whole, coat with the mayo and sesame oil, then grill until just cooked, about 6-7 minutes total. Rest for a few minutes and cut into pieces. I find grilling quicker than stir frying if the size of the pan requires cooking the chicken in two batches. Another option is to use separate pans for the chicken and beans and cook them at the same time. 
  5. Variations
    • Flavor: Add a tablespoon of oyster sauce or bottled black bean sauce for more depth of flavor if you like.
    • Vegetable options:
      • Add green onions, red peppers or sliced onions when sautéing the beans. 
      • Green beans substitute: If you don't like or have green beans, try mushrooms, bok choy, celery, peppers and/or onions instead. Or other veggies from your fridge.
  6. Make Ahead
    • All the prep (sauce, beans, chicken) can be done a few hours or a day ahead. Keep the chicken in the fridge, covered.
    • Store leftovers in an airtight container in the fridge for up to 3 days. I love chicken and green bean stir fry cold! 
 
Nutritional information is estimated based on white meat chicken breasts, low sodium soy sauce and sesame seed garnish. Optional red peppers are not included. 
Calories: 364kcal | Carbohydrates: 16g | Protein: 44g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 122mg | Sodium: 1645mg | Potassium: 1036mg | Fiber: 4g | Sugar: 8g | Vitamin A: 993IU | Vitamin C: 17mg | Calcium: 80mg | Iron: 2mg