This easy chicken and green bean stir fry is a fast, wholesome dinner that delivers big flavor with simple ingredients. Tender chicken, crisp green beans, and colorful bell peppers are tossed in a savory homemade sauce that comes together in minutes, making it perfect for busy weeknights.
Why You’ll Love This Recipe
This recipe is quick to prepare and cooks in one pan, which means less cleanup. The balance of protein and vegetables makes it satisfying and nourishing, while the sauce adds bold flavor without being heavy. It is family-friendly, customizable, and pairs beautifully with rice or noodles for a complete meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken breast, boneless and skinless, 500 g, cut into thin bite-sized strips
Fresh green beans, trimmed, 300 g
Red bell pepper, sliced, 1 medium (about 150 g)
Yellow bell pepper, sliced, 1 medium (about 150 g)
Garlic cloves, minced, 3
Fresh ginger, grated, 1 tablespoon
Low-sodium soy sauce, 4 tablespoons
Oyster sauce, halal-certified, 2 tablespoons
Honey, 1 tablespoon
Rice vinegar, 1 tablespoon
Sesame oil, 1 teaspoon
Cornstarch, 1 tablespoon
Cold water, 2 tablespoons
Olive oil or avocado oil, 2 tablespoons
Black pepper, 1/4 teaspoon
Optional garnish: sesame seeds or sliced green onions
Directions
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced chicken and season lightly with black pepper. Stir-fry for 4 to 5 minutes until the chicken is cooked through and lightly golden. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of oil. Add the green beans and stir-fry for 3 minutes until they begin to blister and turn bright green. Add the sliced bell peppers and cook for another 2 minutes until slightly tender but still crisp.
Add the garlic and grated ginger to the pan and stir continuously for about 30 seconds until fragrant.
In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, sesame oil, cornstarch, and water until smooth.
Return the cooked chicken to the pan. Pour the sauce over the chicken and vegetables, stirring well to coat everything evenly. Cook for 2 to 3 minutes, allowing the sauce to thicken and glaze the stir fry.
You can swap green beans for snow peas or broccoli florets for a slightly different texture. For a spicy version, add 1/2 teaspoon of red chili flakes to the sauce. Chicken thighs can be used instead of breast for a juicier result. This dish also works well served over brown rice, white rice, or rice noodles.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a small splash of water, or microwave in short intervals, stirring in between.
FAQs
Can I use frozen green beans instead of fresh?
Yes, thaw them completely and pat dry before cooking to prevent excess moisture.
What is the difference between green, yellow, and orange bell peppers?
Green peppers are less ripe and slightly bitter, while yellow and orange peppers are riper and sweeter.
Is this recipe good for meal prep?
Yes, it keeps well in the refrigerator and reheats nicely.
Can I make this recipe gluten-free?
Yes, use gluten-free soy sauce and a gluten-free oyster sauce.
What can I serve with this dish?
It pairs well with rice, quinoa, or noodles.
How can I reduce the sodium?
Use low-sodium soy sauce and adjust the quantity to taste.
How do I keep the chicken tender?
Slice the chicken thinly and cook it quickly over high heat.
Can I add more vegetables?
Yes, carrots, zucchini, or mushrooms are great additions.
Can I replace honey in the sauce?
You can substitute honey with maple syrup if desired.
Can I cook this without a wok?
Yes, a large skillet works perfectly.
Conclusion
This easy chicken and green bean stir fry is a reliable, flavorful meal that fits seamlessly into busy schedules. With simple ingredients and quick preparation, it is a dish you can return to whenever you need a satisfying homemade dinner.
This easy chicken and green bean stir fry is a quick, flavorful one-pan meal featuring tender chicken, crisp green beans, colorful peppers, and a savory homemade sauce. Perfect for weeknights and meal prep.
Ingredients
500 g boneless, skinless chicken breast, cut into thin strips
300 g fresh green beans, trimmed
1 medium red bell pepper (about 150 g), sliced
1 medium yellow bell pepper (about 150 g), sliced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
4 tablespoons low-sodium soy sauce
2 tablespoons halal-certified oyster sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons cold water
2 tablespoons olive oil or avocado oil
1/4 teaspoon black pepper
Optional garnish: sesame seeds or sliced green onions
Instructions
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced chicken and season lightly with black pepper. Stir-fry for 4 to 5 minutes until cooked through and golden. Remove from pan and set aside.
Add remaining 1 tablespoon of oil to the same pan. Stir-fry green beans for 3 minutes until bright and slightly blistered.
Add sliced bell peppers and stir-fry for another 2 minutes until slightly tender.
Add minced garlic and grated ginger. Stir constantly for 30 seconds until fragrant.
In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, sesame oil, cornstarch, and water until smooth.
Return cooked chicken to the pan. Pour in the sauce and stir well to coat all ingredients evenly.
Cook for 2 to 3 minutes until the sauce thickens and glazes the stir fry.
Remove from heat. Garnish with sesame seeds or green onions if desired. Serve hot.
Notes
Use gluten-free soy and oyster sauce to make this dish gluten-free.
For added heat, stir in 1/2 teaspoon red pepper flakes to the sauce.
Swap green beans with snow peas or broccoli for variety.
Chicken thighs can be used instead of breast for more moisture.
Great with rice, rice noodles, or quinoa as a base.
