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Chicken and Green Bean Stir-Fry

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A quick and bright stir-fry that balances savory soy with a touch of honey and toasty sesame, making it perfect for a weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, sliced into thin strips
  • 2 cups fresh green beans, trimmed
  • 2 tablespoons vegetable oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 1 tablespoon honey (or maple syrup for paleo)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
  • Cooked rice or noodles, for serving

Instructions

  1. Pat the chicken dry and cut into thin, even strips. Season lightly with salt and pepper.
  2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and cook for 5–7 minutes, stirring so the strips brown and cook through. Remove the chicken to a plate.
  3. In the same skillet, add the remaining 1 tablespoon vegetable oil. Add the trimmed green beans and stir-fry for 3–4 minutes until bright green and tender-crisp.
  4. Push the green beans to the side and add the minced garlic and ginger. Stir for 30–60 seconds until fragrant.
  5. Return the cooked chicken to the skillet. In a small bowl, whisk together soy sauce, honey, sesame oil, and red pepper flakes. Pour the sauce over the chicken and beans and stir to combine.
  6. Cook another 2–3 minutes, stirring frequently, until heated through and the sauce is slightly reduced and glossy. Serve immediately over cooked rice or noodles.

Notes

For a thicker sauce, whisk 1 teaspoon cornstarch into the sauce mix before adding it to the pan. Garnish with sliced scallions or sesame seeds if desired.

Find it online: https://www.mealbreeze.com/chicken-and-green-bean-stir-fry/