Chicken and Green Bean Stir-Fry in Sweet Soy Sauce

This quick chicken and green bean stir-fry features tender chicken pieces and crisp green beans coated in a sweet soy-based glaze. It’s a fast, flavorful meal that’s perfect over rice or noodles.

Why You’ll Love This Recipe

• A complete meal ready in under 30 minutes.

• Sweet and savory sauce with hints of garlic and umami.

• Uses simple pantry ingredients.

• Perfect for weeknight dinners or lunch prep.

• Easy to customize with other vegetables or proteins.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Boneless, skinless chicken breast or thigh (sliced thin)

• Green beans (trimmed and halved)

• Garlic (minced)

• Soy sauce

• Brown sugar or honey

• Oyster sauce

• Cornstarch

• Water or chicken broth

• Sesame oil (optional)

• Vegetable oil (for stir-frying)

• Cooked rice (for serving)

• Optional: red chili flakes, sesame seeds, sliced onions

Directions

1. In a bowl, mix sliced chicken with a bit of soy sauce and cornstarch. Let marinate for 10 minutes.

2. Heat oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until browned and cooked through. Remove and set aside.

3. In the same pan, add more oil if needed and stir-fry green beans for 3–4 minutes until tender-crisp. Add garlic and sauté briefly.

4. Return the chicken to the pan.

5. In a small bowl, whisk together soy sauce, oyster sauce, sugar, water, and optional sesame oil. Pour into the pan.

6. Cook everything together until the sauce thickens and coats the chicken and beans.

7. Serve hot over steamed rice. Garnish with sesame seeds or chili flakes if desired.

Servings and timing

Serves: 3–4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: ~25 minutes

Variations

• Add bell peppers, carrots, or mushrooms.

• Substitute chicken with shrimp, beef, or tofu.

• Use hoisin sauce in place of oyster sauce for a different sweetness.

• Add ginger for a more aromatic profile.

Storage / Reheating

Store in an airtight container in the refrigerator for up to 3 days.
To reheat: warm in a pan over medium heat or microwave gently. Add a splash of water if the sauce thickens too much.

FAQs

Can I use frozen green beans?

Yes. Thaw and pat dry before stir-frying to avoid excess water in the pan.

Can I skip the oyster sauce?

You can replace it with more soy sauce and a bit of hoisin or a touch of molasses for depth.

Is this dish spicy?

Not inherently. You can add chili flakes or sriracha for heat.

What cut of chicken is best?

Boneless thighs are juicier, but breasts work well if sliced thinly and not overcooked.

How do I keep green beans crisp?

Stir-fry them briefly and don’t overcook. You can blanch them first for brighter color and texture.

Can I make this ahead?

Yes, it stores and reheats well, making it great for meal prep.

Is this gluten-free?

Use tamari or certified gluten-free soy and oyster sauces to keep it gluten-free.

Can I serve this with noodles instead of rice?

Absolutely. It goes well with rice noodles, lo mein, or even soba.

How can I thicken the sauce more?

Add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) if needed.

Does this freeze well?

It can be frozen, though the green beans may soften slightly upon reheating.

Conclusion

This chicken and green bean stir-fry is a fast and flavorful dish that brings together sweet, savory, and garlicky flavors with crisp vegetables and tender chicken. Ideal for a no-fuss dinner, it’s a dependable staple that works any night of the week.

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