Chicken and Green Bean Stir-Fry, Better Than Takeout is exactly what it sounds like — tender, juicy chicken pieces mixed with crisp green beans in a flavorful sauce that feels familiar and fresh. It’s quick to make and packed with just the right balance of savory and a hint of sweetness, making it the perfect weeknight dinner that everyone will enjoy.
I love making this stir-fry when I want something wholesome but don’t want to spend a lot of time in the kitchen. The green beans stay nice and crunchy while the chicken soaks up all the tasty sauce. I found that giving the chicken a quick marinate really helps boost the flavor, and using fresh garlic and ginger adds a little extra zing that keeps me coming back for more.
My favorite way to serve this dish is simply over a bed of steamed rice to catch all the sauce, with maybe a sprinkle of sesame seeds on top for a little texture. It’s just like takeout, but knowing exactly what’s going into the dish makes me feel good about serving it any night of the week. Plus, it’s so quick that I even make it on busy evenings when I’m short on time but want a delicious meal ready fast.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breasts gives tender, juicy pieces. You can swap with thighs for more flavor and moisture, especially if you like a richer taste.
Green Beans: Fresh green beans add a wonderful crunch. If fresh aren’t available, frozen green beans work well; just thaw and pat dry before cooking.
Soy Sauce & Oyster Sauce: These build the classic umami flavor. For a gluten-free version, choose tamari instead of soy sauce. You can replace oyster sauce with mushroom stir-fry sauce for a vegetarian-friendly option.
Ginger & Garlic: Fresh is key here. They add bright, zesty notes that spruce up the dish—frozen or powdered won’t give the same punch.
Cornstarch Slurry: This thickens the sauce beautifully. For a gluten-free or paleo version, arrowroot powder or tapioca starch can be good substitutes.
How Do You Keep Green Beans Crisp in a Stir-Fry?
Keeping green beans crisp while cooking is all about timing and technique:
- Trim and blanch the beans in boiling water for 2-3 minutes. This softens them just a bit while preserving the crunch.
- Immediately rinse them in cold water to stop the cooking, which keeps the bright green color and crunch.
- When stir-frying, add the beans after the chicken is nearly cooked, so they don’t overcook in the pan.
This way, you get green beans that are tender yet firm, pairing perfectly with juicy chicken and a luscious sauce.
Equipment You’ll Need
- Wok or large skillet – perfect for cooking quickly over high heat and tossing ingredients easily.
- Cutting board and sharp knife – for chopping chicken and trimming green beans smoothly.
- Mixing bowl – to whisk together the sauce ingredients without mess.
- Tongs or spatula – help stir and flip the chicken and vegetables evenly.
- Measuring spoons and cups – keep your sauce balanced and consistent every time.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or thinly sliced beef for a quick change that still cooks fast.
- Add sliced bell peppers or snap peas for more color and a sweet crunch.
- Include crushed peanuts or cashews for added texture and nutty flavor.
- Stir in a bit of chili garlic sauce for a spicy kick if you like heat.
Chicken and Green Bean Stir-Fry, Better Than Takeout
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 lb fresh green beans, trimmed
- 2 tablespoons vegetable oil (or other high-heat oil)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For The Sauce:
- ¼ cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- ¼ teaspoon crushed red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
To Garnish and Serve:
- Sesame seeds (white and black), for garnish
- Salt and pepper, to taste
- Cooked steamed rice, for serving
How Much Time Will You Need?
This dish takes about 10 minutes to prep and 15 minutes to cook. In just about 25 minutes, you’ll have a delicious, restaurant-quality stir-fry ready to serve and enjoy!
Step-by-Step Instructions:
1. Prep the Green Beans:
Trim the ends of the green beans. Blanch them by boiling for 2-3 minutes until they’re bright green and slightly tender but still crisp. Drain and rinse under cold water to stop cooking, then set them aside.
2. Make the Sauce:
Mix soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, and red pepper flakes (if using) in a bowl until the sugar dissolves. Set the sauce aside.
3. Cook the Chicken:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces, season lightly with salt and pepper, and stir-fry until cooked through and lightly browned, about 5-6 minutes. Remove the chicken and set it aside.
4. Stir-Fry Garlic and Ginger:
In the same pan, add a little more oil if needed. Add the minced garlic and grated ginger, stir-frying quickly until fragrant (about 30 seconds).
5. Combine and Cook:
Return the chicken and blanched green beans to the pan. Pour the prepared sauce over them and stir well to coat. Add the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and clings nicely to the ingredients.
6. Garnish and Serve:
Remove from heat, sprinkle with sesame seeds, and toss lightly. Serve hot over steamed rice.
Can I Use Frozen Green Beans for This Stir-Fry?
Yes! Just thaw the frozen green beans completely and pat them dry before cooking to avoid excess moisture. This helps maintain the crisp texture in the stir-fry.
How Can I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, stirring occasionally to heat evenly.
Can I Substitute Chicken with Another Protein?
Absolutely! Shrimp, beef strips, or tofu work great in this stir-fry. Adjust cooking times accordingly—shrimp cooks quickly, while tofu may need a bit more careful handling to get crispy.
How Do I Make This Stir-Fry Spicier?
To add more heat, increase the amount of crushed red pepper flakes or add a dash of chili garlic sauce when making the sauce. Start small and adjust to your preferred spice level.
