Name: Chicken and Green Bean Stir Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 lbs boneless skinless chicken thighs, cut into cubes; 3 tbsp cornstarch; 1/2 tbsp garlic powder (add more to taste); 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp vegetable oil; 1/4 cup vegetable oil (plus 2 tbsp or more as needed); 2 bell peppers, sliced; 1 cup steamed green beans (fresh or frozen, steamed); 1/2 tbsp garlic cloves, minced; 1/4 tsp ginger, grated or minced (optional); 1 tsp crushed red pepper; 1/8 tsp sesame oil; 1 1/4 cup sweet chili sauce

Introduction

This Chicken and Green Bean Stir Fry is a quick and flavorful dish perfect for busy weeknights. Tender chicken thighs are coated in a crispy cornstarch crust and tossed with fresh vegetables in a sweet and spicy chili sauce. It’s a deliciously balanced meal that comes together in under 30 minutes.

The image shows a close-up of a stir-fried dish with pieces of golden-brown chicken coated in a shiny dark brown sauce. Mixed with the chicken are bright green string beans and vibrant red bell pepper slices, all glistening from the sauce. The texture looks glossy and slightly sticky, highlighting the sauce's thickness. The colors are rich, with deep reds and greens contrasting against the warm brown chicken pieces. The composition is tightly framed, focusing closely on the mixture of chicken and vegetables. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless skinless chicken thighs, cut into cubes

3 tbsp cornstarch

1/4 cup vegetable oil (plus 2 tbsp or more as needed)

2 bell peppers, sliced

1 cup steamed green beans (in a bag)

1/2 tbsp garlic cloves, minced

1/4 tsp ginger (optional)

1 tsp garlic powder (add more to taste)

1 tsp crushed red pepper

1/8 tsp sesame oil

1 1/4 cup sweet chili sauce

1/2 tsp salt and pepper

Instructions

Step 1: In a large bowl, combine the diced chicken with 1 tablespoon of vegetable oil, garlic powder, salt, and pepper. Rub the seasoning into the chicken evenly. Add the cornstarch and mix until all chicken pieces are well coated.

Step 2: Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Working in small batches, add the chicken, making sure not to overcrowd the pan. Cook, turning often, until the chicken is crispy and cooked through. Add more oil if the pan becomes dry. Remove the cooked chicken and set aside.

Step 3: In the same skillet, add the sliced bell peppers and sauté until soft or to your preferred tenderness. Add the minced garlic and cook until fragrant, about 30 seconds.

Step 4: Return the cooked chicken to the skillet. Add the steamed green beans, sweet chili sauce, sesame oil, ginger (if using), and crushed red pepper. Stir everything together until the chicken and vegetables are coated evenly with the sauce and warmed through.

Step 5: Remove from heat and serve the stir fry immediately over steamed rice or noodles.

Tips & Variations

For a crispier texture, let the chicken sit for 5 minutes after coating with cornstarch before frying.

Substitute chicken thighs with chicken breasts for a leaner option.

Add other vegetables like snap peas, carrots, or mushrooms to vary the flavors and textures.

If you prefer milder heat, reduce or omit the crushed red pepper.

Use freshly steamed green beans instead of bagged for better crunch.

FAQs

Can I use a different cut of chicken?

Yes, chicken breasts work well too, though they may cook faster and be less juicy than thighs. Adjust cooking time accordingly.

Is this dish gluten-free?

To make it gluten-free, ensure the sweet chili sauce and cornstarch you use are certified gluten-free, and substitute vegetable oil with a gluten-free option if needed.