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Green Bean Chicken Stir Fry Recipe for Busy Weeknights

A delicious Green Bean Chicken Stir Fry in a wok with rice.
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A vibrant and flavorful chicken and green bean stir fry packed with tender chicken thighs, crisp vegetables, and coated in a sweet and spicy chili sauce. Quick, satisfying, and perfect for busy weeknights.

Ingredients

Scale

FOR THE CHICKEN

  • 2 lbs boneless skinless chicken thighs, cut into cubes
  • 3 tablespoons cornstarch
  • 1/4 cup vegetable oil, plus more as needed
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste

FOR THE VEGETABLES

  • 2 bell peppers, sliced
  • 1 cup green beans, steamed until just tender
  • 1/2 tablespoon garlic, minced
  • 1/4 teaspoon fresh ginger, optional

SEASONINGS & SAUCE

  • 1 1/4 cups sweet chili sauce
  • 1 teaspoon crushed red pepper flakes
  • 1/8 teaspoon sesame oil

Instructions

1. Place cubed chicken thighs in a large mixing bowl. Add 1 tablespoon vegetable oil, garlic powder, salt, and black pepper. Mix until evenly coated.

2. Sprinkle cornstarch over the chicken and toss again to create a light, even coating.

3. Heat a wok or large skillet over medium-high heat and add vegetable oil. Once hot, cook the chicken in batches to avoid overcrowding, turning frequently until golden brown and fully cooked. Remove and set aside.

4. In the same pan, add a little more oil if needed. Add sliced bell peppers and stir-fry until slightly softened with a light char.

5. Add minced garlic and optional ginger. Stir just until fragrant, about 30 seconds.

6. Return the cooked chicken to the skillet along with the steamed green beans.

7. Pour in the sweet chili sauce, sesame oil, and crushed red pepper flakes. Stir well to coat all ingredients evenly.

8. Let simmer for 2–3 minutes until the sauce thickens and clings to the chicken and vegetables.

9. Serve hot over steamed white or jasmine rice, or enjoy on its own. Garnish with sesame seeds or chopped green onions if desired.

Notes

Chicken thighs are recommended for maximum juiciness, but chicken breast can be substituted.

Cook the chicken in batches to ensure a crispy exterior.

Adjust crushed red pepper to control spice level.

Best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://cookingwithramsay.com/green-bean-chicken-stir-fry/