My family’s love for Chicken and Green Bean Stir-Fry started during one of those chaotic weeknight moments when I needed dinner on the table in twenty minutes. I remember standing in my kitchen, staring at leftover chicken and a bag of green beans, wondering how to create something my teenagers would actually eat without complaint. That’s when this recipe was born, and honestly, it’s become our go-to solution for busy evenings.
This isn’t just another stir-fry recipe—it’s a lifesaver that delivers 30 grams of protein per serving while keeping everyone happy. The tender chicken strips cook perfectly alongside crisp green beans, all brought together with a savory-sweet sauce that hits every flavor note. What makes this special is how the ingredients complement each other without competing, creating a balanced meal that feels both comforting and energizing.
The best part? Everything comes together in one skillet in just 25 minutes, making cleanup a breeze. Let’s get cooking!
Table of Contents
Why You’ll Love This Chicken and Green Bean Stir-Fry
I’ve made this countless times for everything from hectic school nights to weekend family dinners, and it never fails to deliver on both taste and nutrition. The high protein content keeps everyone satisfied for hours, while the crisp green beans add that perfect textural contrast my kids actually request.
Unlike takeout versions loaded with excess sodium and mystery ingredients, you control every element here, creating a meal that’s both wholesome and crave-worthy. The sauce strikes that perfect balance between savory soy and subtle sweetness that even picky eaters embrace.
Pro tip from my kitchen: the key is keeping that skillet hot and moving quickly—this creates the ideal stir-fry texture that makes the difference between restaurant-quality and soggy vegetables.
Storage & Serving Tips
This stir-fry tastes best served immediately over steaming rice when the chicken is at peak tenderness and the green beans maintain their vibrant crunch. I recommend storing leftovers in the refrigerator for up to three days in airtight containers, though it rarely lasts that long in my house.
For reheating, use a hot skillet with a splash of water or broth rather than the microwave to prevent the chicken from drying out and maintain the vegetables’ texture.
Pro tip from my kitchen:
If meal prepping, cook the chicken and vegetables slightly less initially, as they’ll finish cooking during reheating. The sauce actually develops more depth overnight, making leftovers surprisingly delicious when reheated properly.
What to Serve with Stir-Fry?
This protein-packed stir-fry pairs beautifully with both simple sides and complete grain combinations, making it incredibly versatile for family meals.
Jasmine Rice: The fragrant, slightly sticky texture perfectly captures the savory sauce while providing satisfying carbs, much like the rice pairing in my Honey Sriracha Ground Chicken and Broccoli.
Cucumber Salad: I often serve this alongside a crisp cucumber salad dressed with rice vinegar—the cool, refreshing crunch is similar to the light balance in my Ginger Soy Glazed Cod.
Cauliflower Rice: For lighter meals, this combination delivers serious protein while keeping carbs minimal, just as my Gochujang Korean Tofu does with bold, low-carb flavors.
Asian Lettuce Wraps: In my kitchen, I frequently serve this stir-fry in butter lettuce cups for a fun, interactive meal, similar to how I use fresh greens in my Thai Basil Beef Rolls.
Conclusion
This Chicken and Green Bean Stir-Fry proves that healthy weeknight dinners don’t have to sacrifice flavor or family approval. With its perfect protein punch and foolproof technique, you’ll have dinner ready faster than delivery could arrive. Give this recipe a try tonight—your taste buds and your schedule will thank you!
Chicken and Green Bean Stir-Fry
Ingredients
Equipment
Method
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the green beans and stir-fry for about 3-4 minutes until they are bright green and tender-crisp.
- Add the minced garlic and ginger to the skillet with the green beans, cooking for an additional 1 minute until fragrant.
- Return the cooked chicken to the skillet. In a small bowl, whisk together the soy sauce, honey, sesame oil, and red pepper flakes (if using). Pour this sauce over the chicken and green beans, stirring to combine.
- Cook for another 2-3 minutes until everything is heated through and the sauce is slightly thickened. Serve the stir-fry over cooked rice or noodles.
Notes
