PREP TIME: 20 mins | COOK TIME: 20 mins | TOTAL TIME: 40 mins | SERVINGS: 4 people
Savory and super easy to make! This stir fry is loaded with crispy chicken and tender green beans coated in a simple sweet chili sauce. Serve this with egg rolls or a simple salad for an easy and quick dinner any time!
¼ c. vegetable oil plus 2 tablespoons or more as needed
2 pounds boneless, skinless chicken thighs, cut into cubes
3 tablespoons cornstarch
½ tablespoons garlic cloves, minced
1 c. steamed green beans in a bag
¼ teaspoon ginger (optional)
2 bell peppers, sliced
⅛ teaspoon sesame oil
1 teaspoon crushed red pepper
1 ¼ c. sweet chili Sauce
1 teaspoon garlic powder (add more for taste)
How to make Chicken and Green Bean Stir Fry
Step 1: Place the diced chicken with 1 tbsp oil in a large bowl. Then, add the garlic powder and ½ tsp salt and pepper. Rub to coat the chicken well. Stir in the cornstarch until all the chicken pieces are evenly coated.
Step 2: Heat 3 tbsp vegetable oil in a large skillet or wok over medium-high heat. Once the oil is glistening, add the chicken to the skillet/wok in batches and cook until crispy, adding more oil as needed. Set aside when done and repeat with the second batch of the chicken.
Step 3: In the same skillet/wok, toss in the bell peppers and saute until tender. Stir in the minced garlic and cook until aromatic. Return the chicken to the skillet/wok, then add the green beans, sweet chili sauce, sesame oil, ginger, and crushed red peppers. Stir well until the chicken and green beans are completely coated in the chili sauce.
Step 4: Serve the stir fry right away. Enjoy!
For this recipe, you are welcome to use fresh, frozen, or a bag of steamed or canned green beans. Trim the ends of the green beans when using fresh.
Feel free to use your preferred store-brand sweet chili sauce.
Keep in mind that fresh green beans take longer to cook if they are not sauteed first.
After cleaning the chicken, pat them dry using paper towels.
Chicken thighs are packed with juicy flavor so they are the best to use for this recipe. Plus, they do not dry out at high temperatures.
Turn the chicken as often as it cooks until golden brown to achieve crispy chicken.
Add the canned green beans to the stir fry in the last couple of minutes and cook until completely warmed.
If using frozen green beans, thaw them first and pat them dry with paper towels before adding them to the stir fry. Cook until the green beans are warmed through.
If using steamed frozen green beans, microwave or thaw them inside the bag. Take them out of the bag and pat them dry with paper towels. After adding the sweet chili sauce, add the green beans and cook until completely heated.
Feel free to cook the bell peppers to your desired tenderness.
Calories: 616 kcal, Carbohydrates: 53g, Protein: 46g, Fat: 24g, Saturated Fat: 14g, Trans Fat: 1g, Cholesterol: 215mg, Sodium: 1014mg, Potassium: 825mg, Fiber: 4g, Sugar: 43g, Vitamin A: 2474IU, Vitamin C: 83mg, Calcium: 49mg, Iron: 3mg
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