Green Beans chicken combines juicy chicken breast and crisp green beans for a unique blend of Cantonese and Sichuan flavors. Bursting with taste, it has become a family favorite.
Slightly spicy yet also garlicky and sweet, the dish highlights the freshness of seasonal green beans. I sear thin strips of chicken to perfection before tossing them into the wok along with the green beans.
In just minutes, the green beans char lightly as they absorb the chicken’s savory pan juices. A touch of oyster sauce adds richness while rice vinegar lends brightness. Red chili peppers offer a subtle kick balanced by sweetness from sugar or honey.
For extra nutrition, I like to stir in other seasonal veggies towards the end of cooking. Mushrooms, bell peppers and carrots meld their flavors within the lively mixture.
Steamed rice soaks up every drop, making it the perfect companion. Whether customized with additions or enjoyed simply as is, this quick stir-fry never fails to please diverse palates with its balanced yet bold tastes.
Green Beans Chicken Ingredients
The ingredients which I used to make green bean and chicken recipe
- 1 lb boneless, skinless chicken breasts
- 1/2 lb green beans
- 3 cloves garlic, minced
- 3 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon chili oil
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce
- Optional: Additional vegetables such as 1 bell pepper, 1 onion, 2 carrots, 1 cup snow peas, 1 cup broccoli, or 1 cup asparagus (quantities can be adjusted based on preference)
How I Made Green Beans Chicken
I decided to try making a Green Beans Chicken stir fry one evening. First, I cut the chicken into bite-sized pieces and marinated them in soy sauce, salt and cornstarch for 15 minutes.
While the chicken marinated, I washed and trimmed the green beans, slicing them into 1-inch pieces. Next, I heated some oil in a large pan and tossed in the green beans to cook for a few minutes until tender. I removed them from the pan and set aside.
With more oil heated in the pan, I added the marinated chicken and let it sear on both sides until golden brown. Then I stirred in sliced garlic cloves to infuse the flavors.
After that, I returned the green beans to the pan and tossed everything together. Meanwhile, I whisked chicken broth, honey and soy sauce in a bowl to make the sauce.
Pouring the sauce into the pan, I brought it to a boil. Then for thickness, I mixed cornstarch with water and stirred it in.
Within just another minute of constant stirring, the rich and flavorful sauce had lightly coated the green beans and chicken. It made for a satisfying stir fry I enjoyed with rice that evening, loving its unique taste.