Chicken and Green Beans Stir Fry – 15-Minute Meals

This chicken green beans stir-fry gets done is 15 minutes and is better than any takeaway you can order. Made with chicken breast, fresh green beans, ginger, garlic, and sesame for flavor. In addition to a few sauces you probably already have in your pantry like soy sauce. It’s a simple meal with crisp green beans, and soft tender juicy chicken cooked to perfection. In addition, it’s also nutritious and healthier. 

15-Minute Stir-Fry, Chicken Green Beans Stir-Fry, Chicken and Green Beans Stir-Fry

Having lived in Singapore for ten years, I love Asian food and I absolutely adore making chicken with veggies.  Simple one pot meals that can be made quick easy and simple. Also, if you cook Asian food than almost all dry ingredients are already in your pantry.

This one is a chicken and green beans stir-fry. I also use some onions, garlic, soy sauce, sesame oil, and sesame seeds to blend all the flavors together with the chicken and beans. It’s a perfect weekday dinner or lunch. Serve it with a bowl of noodles and you have a full luscious meal.

The benefits of stir-fry cooking

I love stir-fry dishes. Those of you following me on Instagram should be seeing a few variations on these in daily story feed.

• First of all, they are the best thing for working mom like me that have no time to cook.
• Furthermore, you can use frozen veggies so your prep time is almost zero.
• Most of all, veggies stay crisp and retain all the nutrition unlike boiling them.
• Also, noodles take only 4 minutes to cook.
• And, chicken is a much healthy meat option and cooks faster.
• Stir fry is high-heat cooking and cooks so fast!! Hence, dinner in less than 15 minutes is a possibility.
• In addition, Asian cooking is usually dependent on prepared store-bought sauces, which have a long (really long) shelf life. So, you can use them for a long time for such easy quick dishes.

15 Minute Stir-Fry, Chicken Green Beans Stir Fry, Chicken and Green Beans Stir Fry,

15 Minute Stir-Fry, Chicken Green Beans Stir Fry, Chicken and Green Beans Stir Fry,

Recipe – Chicken and Green Beans Stir-Fry (Save/Pin)

Useful Tips and Tools

• A stir-fry is best made in an Asian cooking pot called a Wok. These are made with a special material that works best for high heat cooking. 
• Always use a Spatula with a long handle to protect your self from the high heat. Also, make sure you use one that is capable of handling high heat.
• And you will also need a few Bowl to make sure you have everything ready for a quick stir-fry 
• A chopping board and kitchen knife to chop all the veggies and have them ready on hand.

15-Minute Stir-Fry, Chicken Green Beans Stir-Fry, Chicken and Green Beans Stir-Fry

Ingredients

For the stir-fry

• Green beans – 500 grams  (washed and ends removed)
• Boneless chicken breast – 400 grams  (about 2 breasts)
• Sesame seeds – 1 tbsp
• Canola or sunflower oil – 2 tbsp
• Onion – 1 medium
• Garlic – 2 medium – thinly sliced
• Ginger – 1/4 inch – thinly sliced
• Cornflour/cornstarch – 1 tbsp
• Soy sauce – 1 tbsp  (I use low sodium)
• Pepper – 1/2 tsp
• Chinese parsley or cilantro – 1/4 cup – roughly chopped
• Scallions or Green onions for garnish – 1/4 cup – chopped on an angle

For the Sauce

• Light soy sauce – 2 tbsp (I use low sodium)
• Brown sugar – 1 tbsp
• Cooking sherry – 1 tbsp (optional)
• Rice vinegar – 1 tbsp
• Cornflour/cornstarch – 1 tbsp
• Sesame oil – 2 tbsp
• A few drops of Tabasco sauce (per your taste)

Method

Preparation

• Clean, wash and pat dry the chicken. Cut into bite-size cubes or long strips.
• Add the soy sauce, garlic, cornflour, salt, and pepper. (use less salt as the soy sauce has salt too).
• Stir well and set aside to marinate for 30 minutes on the counter or a couple of hours in the fridge.
• Slice the onions and separate the slices.
• Thinly slice the garlic and ginger – and set aside.
• Roughly chop the parsley and spring onions.
• Prepare sauce – combine all the sauce ingredients in a bowl and set aside.

Stir Fry

First – Chicken

• Add 1 tbsp canola or sunflower oil into a wok or wide surface pan.
• Next, add the chicken pieces in a single layer.
• Followed by the sliced onions, garlic, and ginger.
• Let cook on medium-high tossing as you need too until almost done.
• Remove from pan and keep warm.

Second – Beans

• Add another 1 tbsp of oil to the wok or pan and add in the beans.
• Saute for about 3 to 4 minutes tossing them as needed.
• Add about 2 tbsp of water to create steam which helps them cook without sticking to the bottom of the pan.
• They should be tender to bite into but still firm and not wilted.

Assemble

• When the beans are almost done add the chicken back into the pan – keep tossing them together
• Followed by the sauce. Stir-fry for about 2 minutes on medium until everything is well coated with the sauce.
• Taste and adjust for seasoning – (note -some soy sauce can be salty so taste first then adjust seasoning).
• Add the sesame seeds, cilantro or parsley, and green onions.
• Enjoy!

15-Minute Stir-Fry, Chicken Green Beans Stir-Fry, Chicken, and Green Beans Stir-Fry

Tips for the perfect stir-fry recipes 

• Stir-fry is quick cooking so always have all your ingredients ready before you start.
• High heat is always recommended for stir-fry. And yet, some veggies like broccoli, carrots, and beans benefit better from medium-high with a slash of water. While mushrooms and leaves benefit from high heat to quickly evaporate the released moisture. 
• Also, when adding any liquid turn the heat up and stir at the same time so everything is coated in the starch before the water evaporates. 
• And, take the pan off the heat when done to prevent overcooking. 
• Sometimes it’s best to transfer the stir-fry to a serving platter to prevent veggies going mushy. 
• Use salt sparingly because – sauces used in stir-frys have salt added to them as a preservative. 

15-Minute Stir-Fry, Chicken Green Beans Stir-Fry, Chicken and Green Beans Stir-Fry

Quick Chicken and Beans Stir Fry Healthy Asian Cooking

What can be more desirable on a weekday lunch? A quick and easy chicken and green beans stir-fry that gets done is 15 minute or less. It's not just super simple but healthy too.

5 from 19 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: Asian

Keyword: 15 minutes, Asian, chicken, green beans, Stir-fry

Adjust Servings Here: 6 servings

Calories: 172kcal

Author: Veena Azmanov

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Ingredients

For the stir-fry

• 500 grams Green beans washed and ends removed
• 450 grams Boneless chicken breast about 2 breasts
• 1 tbsp Sesame seeds
• 2 tbsp Cooking oil canola or sunflower
• 1 med Onion
• 2 med Garlic thinly sliced
• 1/4 inch Ginger fresh - thinly sliced
• 1 tbsp Cornflour/cornstarch
• 1 tbsp Soy sauce   I use low sodium
• 1/2 tsp Pepper
• 1/4 cup Chinese parsley or cilantro roughly chopped
• 1/4 cup Scallions or green onions chopped at an angle

For the Sauce

• 2 tbsp Light soy sauce I use low sodium
• 1 tbsp Brown sugar
• 1 tbsp Cooking sherry optional
• 1 tbsp Rice vinegar
• 1 tbsp Cornflour/cornstarch
• 2 tbsp Sesame oil
• 2 drops Tabasco sauce per your taste

Metric - US customary

Instructions

Preparation

• Clean, wash and pat dry the chicken. Cut into bite-size cubes or long strips.
• Add the soy sauce, garlic, cornflour, salt, and pepper. (use less salt as the soy sauce has salt too).
• Stir well and set aside to marinate for 30 minutes on the counter or a couple of hours in the fridge.
• Slice the onions and separate the slices.
• Thinly slice the garlic and ginger - and set aside.
• Roughly chop the parsley and spring onions.
• Prepare sauce - Combine all the sauce ingredients in a bowl and set aside.

Stir-Fry

First - Chicken

• Add 1 tbsp canola or sunflower oil into a wok or wide surface pan.
• Next, add the chicken pieces in a single layer.
• Followed by the sliced onions, garlic, and ginger.
• Let cook on medium-high tossing as you need too until almost done.
• Remove from pan and keep warm.

Second - Beans

• Add another 1 tbsp of oil to the wok or pan and add in the beans.
• Saute for about 3 to 4 minutes tossing them as needed.
• Add about 2 tbsp of water to create steam which helps them cook without sticking to the bottom of the pan.
• They should be tender to bite into but still firm and not wilted.

Assemble

• When the beans are almost done add the chicken back into the pan - keep tossing them together.
• Followed by the sauce. Stir-fry for about 2 minutes on medium until everything is well coated with the sauce.
• Taste and adjust for seasoning - (note -some soy sauce can be salty so taste first then adjust seasoning).
• Add the sesame seeds, cilantro or parsley, and green onions.
• Enjoy!

Nutrition Information

Serving: 155g | Calories: 172kcal | Carbohydrates: 9.3g | Protein: 12.8g | Fat: 9.4g | Saturated Fat: 1.4g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 37mg | Sodium: 121mg | Potassium: 0mg | Fiber: 1.8g | Sugar: 3.5g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Tried this recipe?Mention @veenaazmanov or tag #veenaazmanov!

Looking for more stir-fry recipes? 

You can find a few of my simple and easy stir-fry recipes here.

And, if you looking to simply and make changes to your diet you may like to read my post 15 tips to healthy eating habits for the family.  Also, take a look at some of my soups made with milk, not cream. Make simple changes that will sustain your family longer. For example, try some new and different salads like my carrot or celery salad. Also, try whole wheat bread instead of white bread. Bake your veggies instead of deep-frying them.

In addition, look for more skinny dessert options like my skinny tiramisu instead of the classic. And you can substitute the classic vanilla pastry cream in your favorite dessert for the eggless pastry cream, which reduces fat and calories drastically.