PREP TIME: 20 mins | COOK TIME: 20 mins | TOTAL TIME: 40 mins | SERVINGS: 4 people
Mouthwatering juicy chicken and green beans smothered in sweet chilli sauce. This is the best stir fry I have ever tasted! The perfect combination of sweet and spicy and the pop of bright colour makes this Chicken and Green Bean Stir Fry stand above the rest.
INGREDIENTS
Chicken:
2 pounds boneless skinless chicken thighs cut into cubes
3 tablespoons cornstarch
¼ c. vegetable oil plus 2 tablespoons or more as needed
Vegetables:
2 bell peppers sliced
1 c. steamed green beans in a bag
½ tablespoon garlic cloves minced
¼ teaspoon ginger (optional)
Seasonings:
1 teaspoon garlic powder (or more for taste)
1 teaspoon crushed red pepper
⅛ teaspoon sesame oil
1 ¼ c. sweet chilli Sauce
How to make Chicken and Green Bean Stir Fry
Step 1: Place the diced chicken in a large bowl with a tbsp oil. Add in the garlic powder and half a tsp salt and pepper. Rub the diced chicken until even coat. Add in the cornstarch and mix until the chicken pieces are coated.
Step 2: Heat 3 tbsp vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add in small batches the chicken. Make sure to not overcrowd the pan and turn the chicken often to ensure that they cook evenly. Add more oil is needed. Set the cooked chicken aside and cook the rest of the chicken until crispy.
Step 3: Add the bell peppers to the pan and saute until your desired tenderness.
Step 4: Stir in the minced garlic and continue to cook until aromatic.
Step 5: Into the skillet, add the chicken, green beans, sweet chilli sauce, sesame oil, ginger, and crushed red peppers. Stir well until the chicken and green beans are coated with the chilli sauce.
Step 6: Serve over rice. Enjoy immediately.
NOTES:
For this recipe, you can use fresh, frozen, a bag of steamed green beans or canned green beans. If you opt to use fresh beans, remove the ends.
Feel free to use your fave sweet chilli sauce.
Make sure to saute the fresh green beans first as they take longer to cook.
Ensure to use room temperature chicken. Wash and pat them dry with paper towels.
The best option is the chicken thighs as they are packed with juicy flavour and you are sure that they won’t dry out at high temperatures.
Turn the chicken as they cook every so often to achieve crispy golden brown chicken.
For canned green beans, add them a couple of minutes before the stir fry is done.
If using frozen beans, make sure to thaw them first, then gently pat them dry with paper towels. Add them to the stir fry and cook until heated through.
Or if you prefer to use a bag of steamed frozen green beans, microwave and thaw them in the bag. Then, remove from the bag and gently pat them dry with a paper towel. After the sweet chili sauce, add the green beans and cook until heated through.
You can cook the bell peppers until your preferred tenderness.
Ingredients
- Chicken:
- 2 pounds boneless skinless chicken thighs cut into cubes
- 3 tablespoons cornstarch
- ¼ c. vegetable oil plus 2 tablespoons or more as needed
- Vegetables:
- 2 bell peppers sliced
- 1 c. steamed green beans in a bag
- ½ tablespoon garlic cloves minced
- ¼ teaspoon ginger (optional)
- Seasonings:
- 1 teaspoon garlic powder (or more for taste)
- 1 teaspoon crushed red pepper
- ⅛ teaspoon sesame oil
- 1 ¼ c. sweet chilli Sauce
Instructions
Step 1: Place the diced chicken in a large bowl with a tbsp oil. Add in the garlic powder and half a tsp salt and pepper. Rub the diced chicken until even coat. Add in the cornstarch and mix until the chicken pieces are coated.
Step 2: Heat 3 tbsp vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add in small batches the chicken. Make sure to not overcrowd the pan and turn the chicken often to ensure that they cook evenly. Add more oil is needed. Set the cooked chicken aside and cook the rest of the chicken until crispy.
Step 3: Add the bell peppers to the pan and saute until your desired tenderness.
Step 4: Stir in the minced garlic and continue to cook until aromatic.
Step 5: Into the skillet, add the chicken, green beans, sweet chilli sauce, sesame oil, ginger, and crushed red peppers. Stir well until the chicken and green beans are coated with the chilli sauce.
Step 6: Serve over rice. Enjoy immediately.
Notes
For this recipe, you can use fresh, frozen, a bag of steamed green beans or canned green beans. If you opt to use fresh beans, remove the ends. Feel free to use your fave sweet chilli sauce. Make sure to saute the fresh green beans first as they take longer to cook. Ensure to use room temperature chicken. Wash and pat them dry with paper towels. The best option is the chicken thighs as they are packed with juicy flavour and you are sure that they won’t dry out at high temperatures. Turn the chicken as they cook every so often to achieve crispy golden brown chicken. For canned green beans, add them a couple of minutes before the stir fry is done. If using frozen beans, make sure to thaw them first, then gently pat them dry with paper towels. Add them to the stir fry and cook until heated through. Or if you prefer to use a bag of steamed frozen green beans, microwave and thaw them in the bag. Then, remove from the bag and gently pat them dry with a paper towel. After the sweet chili sauce, add the green beans and cook until heated through. You can cook the bell peppers until your preferred tenderness.
