This chicken and green beans recipe is an easy, healthy stir fry featuring seared chicken breast and crisp green beans tossed in a honey-garlic sauce. It’s an ideal quick dinner or meal-prep option.
I cook stir fries at least once a week. My family enjoys variations like chicken and asparagus, moo goo gai pan, and this straightforward chicken and green beans version.
Stir fries make excellent weeknight dinners: they’re fresh, relatively healthy, and quick to prepare. This chicken and green beans stir fry is one my family requests often. It delivers protein and vegetables in one pan. Start a pot of rice while you cook, and you can have a complete meal on the table in about 30 minutes.
How do you make chicken and green beans?
Begin by cooking the green beans until they are crisp-tender, then remove them from the pan. Next, sear bite-sized pieces of chicken until golden brown. Return the beans to the pan, add a simple honey-garlic sauce, and simmer until the sauce thickens. Serve over rice for a satisfying, well-balanced meal.
How do you cook chicken for stir fry?
For best results, cut chicken into 1-inch pieces, season with salt and pepper, and sear in hot vegetable oil until browned and cooked through. Avoid overcrowding the pan; too much chicken at once will steam instead of brown. Cook in batches if necessary to achieve a nice caramelized surface.
What kind of sauce do you put in a stir fry?
Typical stir-fry sauces combine soy sauce, garlic, and other flavoring agents like sesame oil, fresh ginger, rice vinegar, chicken broth, a touch of sugar or honey, and optional chili sauce. A thickening agent—commonly cornstarch—helps the sauce cling to the chicken and vegetables.
This recipe is written for garlic lovers and uses 2 teaspoons of minced garlic. If you prefer a milder garlic presence, reduce it to 1 teaspoon and the dish will still be delicious. Serve the stir fry over rice for a quick family-friendly dinner.
Chicken and Green Beans variations
You can keep this dish simple with just chicken and green beans, or vary the vegetable mix. Substitute up to half of the green beans with one or more of these options:
- Mushrooms
- Bell peppers
- Onions
- Carrots
- Snow peas
- Broccoli
- Asparagus
This stir fry is also excellent for meal prep. Divide into four portions and pack with rice for ready-to-eat lunches or dinners throughout the week.
More stir fry ideas
- Chicken and Broccoli Stir Fry
- Beef and Broccoli Stir Fry
- Teriyaki Shrimp Stir Fry
- Orange Beef Stir Fry
- Mongolian Chicken
Chicken and Green Beans
This chicken and green beans stir fry is an easy, healthy meal made with seared chicken breast and fresh green beans tossed in a honey-garlic sauce. Quick to prepare and perfect for weeknight dinners or meal prep.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main
Cuisine: Asian-inspired
Serves: 4
Author: Sara Welch
Ingredients
- 1 tablespoon + 1 teaspoon vegetable oil, divided use
- 2 1/2 cups green beans, trimmed and cut into 1-inch pieces
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 2 teaspoons minced garlic
- 1/4 cup low-sodium chicken broth or water
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 teaspoons corn starch
- Salt and pepper to taste
Instructions
- Heat 1 teaspoon of oil in a large pan over medium heat.
- Add the green beans and cook about 3–4 minutes, until tender-crisp.
- Remove the green beans from the pan, place them on a plate, and cover to keep warm.
- Wipe the pan clean with a paper towel and increase heat to high.
- Add the remaining tablespoon of oil.
- Season the chicken pieces with salt and pepper and add them to the pan in a single layer. You may need to cook the chicken in batches. Cook 3–4 minutes per side until golden and cooked through.
- Add the garlic to the pan and cook 30 seconds until fragrant.
- Return the green beans to the pan and cook 2 more minutes to warm them through.
- In a bowl, whisk together the chicken broth (or water), honey, and soy sauce.
- In a small bowl, mix the cornstarch with 1 tablespoon cold water to form a slurry.
- Pour the soy-honey mixture over the chicken and green beans and stir briefly, cooking about 30 seconds.
- Whisk in the cornstarch slurry and bring to a gentle boil. Cook 1 more minute, stirring constantly, until the sauce begins to thicken and coat the ingredients.
- Serve immediately with rice, noodles, or your preferred side.
Nutrition (per serving)
Calories: 215 kcal | Carbohydrates: 20 g | Protein: 27 g | Fat: 8 g | Cholesterol: 72 mg | Sodium: 651 mg | Potassium: 608 mg | Fiber: 1 g | Sugar: 15 g | Vitamin A: 510 IU | Vitamin C: 10.2 mg | Calcium: 37 mg | Iron: 1.5 mg
Notes and tips
- If you prefer less garlic, reduce minced garlic to 1 teaspoon.
- Adjust soy sauce and honey to taste for saltiness and sweetness balance.
- For a lower-sodium option, use low-sodium soy sauce and adjust seasoning.
- To keep vegetables crisp, avoid overcooking; cook them until just tender.