Chicken and Green Bean Stir-Fry
A quick and delicious stir-fry featuring tender chicken and vibrant green beans in a flavorful sauce, perfect for busy weeknights.
Ingredients
Main ingredients
- 1 pound boneless skinless chicken breasts, sliced into thin strips
- 2 cups fresh green beans, trimmed
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ¼ cup soy sauce Tamari can be used for gluten-free
- 1 tablespoon honey Maple syrup can be used for vegans
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes Optional, for spice
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
Preparation
- Gather all your ingredients and tools including a large skillet or wok, a cutting board, a knife for slicing, and measuring spoons and cups.
- Slice the boneless skinless chicken breasts into thin strips and season with salt and pepper.
- Heat the skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
Cooking
- Add the seasoned chicken strips to the heated skillet. Stir-fry for about 5 to 7 minutes until browned and cooked through.
- Remove the chicken from skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil and toss in the trimmed green beans. Stir-fry for 3 to 4 minutes until bright green and tender-crisp.
- Add the minced garlic and minced ginger to the skillet and cook for about 1 minute until fragrant.
- Return the cooked chicken to the skillet and toss to combine with green beans.
- Whisk together soy sauce, honey, sesame oil, and red pepper flakes in a small bowl, then pour it over the stir-fry, stirring to coat.
- Let the stir-fry cook for an additional 2 to 3 minutes until heated through and the sauce thickens slightly.
- Serve the stir-fry over cooked rice or noodles.
Notes
Store leftovers in an airtight container in the fridge for 3 to 4 days. Can also be frozen for up to 3 months.