Quick Easy Chicken Stir Fry with Green Beans
Looking for a fast, flavorful dinner that doesn’t involve takeout? This one-pan chicken stir fry is just what you need. It’s quick, healthy, and made with simple pantry staples—juicy chicken, crunchy green beans, colorful peppers, and a savory stir-fry sauce. Ready in just 15 minutes, this is the kind of easy chicken stir fry recipe that belongs in every weeknight rotation.
I learned to love stir-fries while living in Singapore. They were fast, flavorful, and budget-friendly—perfect for a young mom juggling two kids. This chicken stir fry with green beans quickly became my go-to because it used basic pantry staples and whatever veggies I had on hand. Now, it’s one of my family’s weeknight favorites—and I hope it becomes one of yours too.
Why You’ll Love this stir-fry
- 15-Minute Dinner – It comes together faster than takeout, perfect for busy weeknights.
- One Pan, No Hassle – Less mess, less cleanup, maximum flavor.
- Healthy & Customizable – Packed with protein and veggies, plus gluten-free with easy swaps.
- Crowd-Pleaser – Kids love it, adults love it, and the leftovers are even better.
Ingredients and substitutes
- Chicken – I prefer boneless chicken thighs for flavor and tenderness, but chicken breast works just as well if you want a leaner option.
- Vegetables – I use green beans, carrots, and bell peppers. You can also add snow peas, baby corn, or mushrooms for extra color and crunch.
- Garlic & Ginger – Classic aromatics that give this stir-fry an authentic Asian flavor. Use fresh whenever possible.
- Soy Sauce – Use low-sodium soy sauce. Tamari is a great gluten-free alternative.
- Sesame Oil & Chili Oil – Adds depth and heat. Use red pepper flakes if you don’t have chili oil.
- Rice Vinegar – A touch of tang balances the savory sauce. White vinegar or mirin also works.
- Honey – Just a bit of sweetness. You can also use maple syrup or mirin for a different note.
- Cornstarch Slurry – Thickens the sauce and helps coat everything evenly.
- Green Onions or Scallions – Optional but highly recommended for freshness and color.
Step-by-step: One Pan Chicken stir fry recipe in 15 Mins
Step 1: Prep the Chicken and Veggies
Cut chicken into bite-sized pieces. Wash and chop vegetables—keep sizes even so they cook quickly and evenly.
Step 2: Cook the Chicken
In a large skillet or wok, heat oil. Sear the chicken in a single layer until golden and almost cooked through. Set aside.
Step 3: Stir Fry the Veggies
In the same pan, add more oil. Sauté garlic and ginger for 1 minute. Add green beans and carrots. Cook for 2 minutes. Add bell peppers and stir-fry just until vibrant and slightly tender.
Step 4: Assemble the Stir Fry
Return chicken to the pan. Add soy sauces, sesame oil, chili oil, rice vinegar, and honey. Stir well.
Step 5: Thicken the Sauce
Mix cornstarch with water and pour it into the pan. Toss everything to coat. Cook for one more minute until the sauce thickens.
Step 6: Garnish and Serve
Top with parsley or cilantro, and scallions if using. Serve hot over steamed rice, noodles, or cauliflower rice.
Tips for Success
- Cut everything the same size so it cooks evenly.
- Stir fry on high heat for the best flavor and texture.
- Add delicate veggies like bell peppers last to keep them crisp.
- Double the sauce if serving over noodles or rice—it soaks up beautifully.
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Frequently asked questions
A chicken stir-fry is best served as soon as it is ready, because that’s when the veggies are al dente or crunchy. But leftovers will keep in airtight containers in the refrigerator for 3 to 4 days.
Yes! Just cook it slightly less to avoid over-drying.
Absolutely. Thaw and pat them dry to prevent sogginess.
Use tamari instead of soy sauce and check your vinegar/seasonings
It’s best fresh, but leftovers reheat well. Store in an airtight container up to 3 days.
Rice, noodles, cauliflower rice, or just on its own—it’s super versatile.
Chicken Stir Fry with Veggies
When it comes to one-pan meals, this chicken recipe has it all. A simple chicken stir fry recipe is not only easy to make, but it’s also quite delicious. Made with chicken, veggies, and pantry sauces, this one gets done in less than 15 minutes.
Video
Ingredients
- 1 lb (500 g) Chicken boneless breast or thighs, cut into 2-inch pieces
- 2 tbsp Cooking oil canola or sunflower (divided
- 2 large Garlic thinly sliced
- 2 inch Ginger fresh – thinly sliced
- 1 med Onion sliced and separated
- 1 large Red chily fresh, sliced and seeds removed
- 1 cup (500 g) Green beans washed and cut into 2
- 1 cup Carrots Cut into sticks
- 2 cups Bell Peppers any colors – I used yellow, orange, green, and red
- ¼ tsp Salt to taste
- ½ tsp Pepper to taste
- 2 tbsp Soy sauce (I use low sodium)
- 1 tbsp Dark soy sauce (optional)
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tbsp Honey
- 1 tsp Chilly oil (or ½ tsp paprika)
- 1 tbsp Cornstarch
- ¼ cup (60 ml) Water
- ½ cup Parsley (or cilantro) roughly chopped
- ¼ cup Scallions chopped at an angle (optional)
Method
- Step 1: Prep the Chicken and Veggies – Cut chicken into bite-sized pieces. Wash and chop vegetables—keep sizes even so they cook quickly and evenly.
- Step 2: Cook the Chicken – In a large skillet or wok, heat oil. Sear the chicken in a single layer until golden and almost cooked through. Set aside.1 lb Chicken
- Step 3: Stir Fry the Veggies – In the same pan, add more oil. Sauté garlic and ginger for 1 minute. Add green beans and carrots. Cook for 2 minutes. Add bell peppers and stir fry just until vibrant and slightly tender.2 tbsp Cooking oil, 2 large Garlic , 2 inch Ginger , 1 med Onion, 1 large Red chily, 1 cup Green beans, 1 cup Carrots, 2 cups Bell Peppers, ¼ tsp Salt, ½ tsp Pepper
- Step 4: Assemble the Stir Fry – Return chicken to the pan. Add soy sauces, sesame oil, chili oil, rice vinegar, and honey. Stir well.
- Step 5: Thicken the Sauce – Mix cornstarch with water and pour into the pan. Toss everything to coat. Cook for 1 more minute until the sauce thickens.2 tbsp Soy sauce , 1 tbsp Dark soy sauce , 1 tbsp Rice vinegar, 1 tsp Sesame oil, 1 tbsp Honey, 1 tsp Chilly oil , 1 tbsp Cornstarch, ¼ cup Water
- Step 6: Garnish and Serve – Top with parsley or cilantro, and scallions if using. Serve hot over steamed rice, noodles, or cauliflower rice.½ cup Parsley, ¼ cup Scallions
Notes
Tips for Success
- Cut everything the same size so it cooks evenly.
- Stir fry on high heat for best flavor and texture.
- Add delicate veggies like bell peppers last to keep them crisp.
- Double the sauce if serving over noodles or rice—it soaks up beautifully.
Equipment you will need
Nutrition
Tried this recipe?
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I love stir fry and would love to be able to travel and have it authentic! I am jealous that you were in Singapore! The top of my list is Italy and then I want to go to Asia! This looks like a great weeknight recipe and I know the kid will like it too!
Thanks Jennifer
I love a good stir fry – so much delicious flavor and in such a short amount of time. Great for a weeknight!
Thanks Kylee. Great any time I’m sure..
I love healthy stir fry recipes.I never really think about all the various ingredients that you can use in stir fries. So it’s nice to come across delicious looking recipes like this for ideas!
Thanks Stephanie.. I love stir frys too. With the kids it’s fun to add veggies and meat
Stir-fry’s are great for easy weeknight dinners! This one looks especially amazing. I haven’t made one in awhile, so I’m excited to try out this recipe!
Thanks Christine.. Enjoy !
I’m with you all the way when it comes to stir fries — the epitome of the one pan meal. I haven’t stir fried green beans but yours looks so good with the chicken. Easy and delicious.
I love stir frying beans with chicken or beef. Stir fry means easy cooking one pan meal for me.
Veena, this dish looks so appealing. I made almost the same dish for dinner last night, but I wish I had seen this blog post beforehand. I would have added a few drops of hot sauce to help me fight off this cold. 🙂
I love hot sauce in my stir fry Byron but my hubby and kids can’t handle it so … I usually save some on the table just for me.
We stir fry at home all the time. It’s a quick and easy way to make sure I have dinner on the table! This recipe is simple and exactly what I need for a midweek meal.
Thank you Tina.. that is true – I love stir fry on busy days
I love the ingredients you have used to create the sauce for this stir fry!! Once the green beans and chicken are tossed in it, I know it’s good!!
Truly is so good. I’m a big fan of things with sauce.
This stir fry looks really good! I love making stir fries, but I haven’t made one in quite a while.
Thanks Pam
Great post! I think this simple recipe is suited for those who don’t have enough budget to cook stir fry. I will give this a try when I have time. Thanks for sharing!